Don't worry, it's not hard. It's just involved. And I've been needing a bit of involvement in the ktichen.
My husband loves this soup. His grandma has been making it for years and it's usually the New Years special (along with Long Life Noodles, yum!). This is not her recipe but a tweaked out version of one I found years ago. Hopefully I'll be able to post Kupuna's soon.
This is a great, light soup. It's also versatile. You could add extra noodles (wun tun min), sliced fish cake, char siu, egg. Good stuff. Dare I say, miso broth? Oh yes.
*I'll try posting a short video clip of making some wonton here at a later time. Too impatient to wait for editing
Wonton Soup Recipe
Ingredients for wonton
- 1 lb ground pork
- 1/2 lb peeled, deveined shrimp (chopped, I used a food processor cuz I'm lazy, pulse a couple times)
- 1 inch fresh ginger, peeled and grated
- 2 trays wonton wrappers
- 1 tbs oyster sauce
- 1 packet bonito soup base, I used S&S (if you can't find it just use a couple pinches of salt)
- 1 tsp white sugar
- 1 tsp chopped fresh parsley
- 1 egg, beaten
Ingredients for soup
- 1 32oz box chicken stock
- 2 cups water
- 1/4 cup soy sauce
- 1 inch fresh ginger, peeled and sliced
- 1 tsp sesame oil
- 1 bunch green onion + more for garnish
- 1 bunch bok choy or cut into 1 inch pieces (optional)
- In a large mixing bowl add all the wonton ingredients (except the wonton wrappers and egg) and mix well. You can start wrapping after this but it's better to cover the bowl and let it sit in the fridge for about an hour to firm it up
- When you're ready to make the wonton get the soup ready. In a pot mix together chicken stalk, water and soy sauce. Take a bunch of green onion (with the root part removed and tie in a knot) and add to soup. Bring the soup to a simmer and add your ginger. Add the sesame oil after 20 minutes then let simmer for another 10-15. Remove ginger and green onion and set aside. If you're adding the bok choy do that before adding your wonton to the soup. Bring the soup back up to a simmer then add the greens and cook till tender.
- Add water to a separate pot to cook the wonton. Bring to a boil
- While all that water and soup are heating up you should be wrapping the wonton. Take the beaten egg and brush around the edges of the wrapper (you can use your finger but a brush would make things easier). Put about a teaspoon of the filling in the middle of the wrapper and fold into a triangle, pressing the edges down firmly. Face the longest edge of the triangle towards you and fold the left corner to the right side and fold the right corner to the left side making it look like an open envelope. I think this is the easiest way and allows you to add more filling but as long as the edges are sealed you can wrap them anyway you want
- When all your wonton are wrapped, carefully drop a few (no more than 5 at a time) into the boiling pot of water. Stir them while they cook in order to keep them from sticking to the bottom and ruining the wrapper. Keep an eye on them because they cook fairly quickly. They're done when they float to the top. Use slotted spoon to remove them from the water and set aside to put in your soup later
- Add the cooked wonton to the soup or add the soup to your wonton and serve with fresh chopped green onion. (If you do the latter it will make leftovers easy to store)