Wonton Soup. Wonton Soup. Wonton Soup.
Here in Austin the leaves haven’t quite started changing colors, but I think it’s alright to say Fall is right around the corner. So you know what that means… time for my Fall Food Series.
For this series I’m gonna give you five Asian dishes that pair nicely with the appetizers I shared in my Summer Series. They are all nice warm flavorful meals perfect for the Fall weather.
This weeks recipe is a super easy and really quick recipe for Wonton Soup. It’s a staple at any Chinese restaurant and I thought it paired well with the Scallion Pancake recipe I shared in my last segment of the Summer Series.
And if you saved any of your left overs from my dumpling and egg roll recipes you can have this dish done in a flash.
So let’s get to it.
7 oz Ground pork 1 Tbs Ginger (minced) 5 Tbs Shallots / Green Onions, finely chopped 1 1/2 Tbs Soy Sauce 2 Tbs Chinese cooking wine (Shaoxing wine) 2 Tbs sesame oil 1 Package Wonton Wrappers/ Egg Roll Wrappers
3 Cups Chicken Broth 2 Tbs Garlic (minced) 1 Tb Ginger (minced) 1½ Tbs Soy Sauce 2 tsp Sugar or Maple Syrup 1½ Tbs Chinese Cooking Wine 1/4 -1/2 tsp Sesame Oil
Wontons are basically just pork-filled mini dumplings. So to make them simply mix the pork with the ginger, green onion, soy sauce, cooking wine and sesame oil together in a bowl. I prefer to use my hands, but you can use a potato masher too.
*To save time you can also use the same pork mixture you used from my Summer Dumpling recipe if you had any left over (I freezed my extra meat filling).
Next grab your wonton wrappers to start making the wontons. If you have any left over egg roll wrappers you can also just use those and cut them into four squares.
First, you are going to put a little dollop of pork (about 1 tsp) in the middle of a wrapper.
Second, you are going to fold one corner over the filling and press into the opposite corner so that it forms a triangle.
Lastly, you are going to pull the bottom two corners inwards and cross them over each other (as pictured). Don’t worry if it isn’t gorgeous your first couple times, this is a forgiving recipe.
For the broth, just place all the broth ingredients in a pot and bring to a boil. Then lower the heat to medium/high and let simmer for 10 minutes to let the flavors come together.
Once the broth is done simmering, bring the heat up again to a boil. Then add the wontons and let them cook for about 4 minutes or until they float.
Once the wontons are finished, you can serve the soup with a green onion garnish or add some leafy greens.
And you’re done.
This soup is perfect for the change in weather. It’s a nice simple soup that pairs well with pretty much any of the appetizers from my Summer Series. So grab a bowl and pair of chop sticks and start enjoying for first Fall Series dish.
Whatever you end up doing, I would love to hear how you dished up this soup and how you liked the recipe.