Monday, April 23, 2012

Wonton Soup

I wanted to so a version of my noodle soup but I had some wonton wrappers I had bought.... So I decided I'd attempt wontons.  Oh. My. Goddess.  So worth the effort.  And a lot easier than I thought...

Wonton Soup
Serves 8 -10

  • 30 wonton wrappers (typically this is the amount in a single pack)
  • 8 ounces/250-300g pork sirloin
  • 2 green onions
  • 2 tsp grated ginger
  • 2 tsp hoisin sauce
  • 2 tsp sesame oil
Soup Base:
  • 6 cups chicken broth, low sodium
  • 6 cups water
  • 4 tbsp soy sauce
  • 4 tbsp hoisin sauce
  • 2 tbsp sesame oil
  • 2 tbsp lime juice
  • 2 tbsp grated ginger
  • 3 eggs, beaten
Veggies for the Soup:
  • Your choice!  But I used the following
  • 3 carrots, thinly sliced
  • 2 green onions, thinly sliced
  • 1/4 green cabbage thinly sliced
  • 3 ribs celery, thinly sliced
  • 3 cups bean sprouts
  1. Either finely chop all the ingredients for the wontons or put them in the food processor and process until well blended
  2. Prepare a tray or baking sheet with a dusting of cornstarch and have a damp cloth or paper towel on hand.  Put some water in a small bowl
  3. Take a wonton wrapper out of the package and close the package so the wrappers don't dry out.
  4. Put 1 tsp of the pork mix in the centre of the wrapper
  5. Dip you finger in the water and wipe it along the edge of the wonton wrapper.
  6. Fold the wrapper in half and press close, making sure there is no air trapped inside
  7. Place on the tray and cover with the damp cloth.
  8. Repeat until they are all done!
  9. Refrigerate until ready to toss in the soup
Soup and Veggies:
  1. Heat all the soup base ingredients together and bring to a boil
  2. Add in your veggies and simmer until the veggies are just tender
  3. Add in your wontons and simmer for 3 minutes.

The finished product with bean sprouts, celery, carrots, cabbage, green onions and a couple of beaten eggs.

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