I love wonton soup, so it was a no brainer as my first Takeout at Home recipe. I took a look at the recipe suggested by the article, and have to admit I wasn't nuts about it, so I turned to the handy dandy allrecipes for one. I found this one and decided to roll with it.
I was going to make it last night, but then I realized I didn't have any ground meat. Oops. So, tonight was a do-over. I asked hubby to pick up some ground pork, chicken, or turkey, whatever was cheapest. He came home with turkey. It worked, but I'm pretty sure it would be much more tasty with ground pork as directed.
I couldn't figure out how to properly seal the wonton, so that it would come out like the delicious restaurant soup. I found this tutorial, and while it's not the shape I remember, it worked just great!
Additionally, the recipe suggests a splash of sesame oil and a splash of soy sauce as optional. Do it. It absolutely MADE the broth into something special. I do wish I could find a way to get those little pieces of pork the Chinese restaurants add, but in the meantime, this is an awesome at home version of wonton soup! It really made me crave an eggroll.
Homemade Wonton Soup
- 1 bunch green onions, cut into 1/2-inch pieces, divided
- 6 fresh mushrooms, sliced
- 1 pound ground pork
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 egg
- 1/4 cup dry bread crumbs
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 (16 ounce) package wonton wrappers
- 8 cups chicken broth
- 16 uncooked medium shrimp, peeled and deveined (optional)
- 1 medium head bok choy, torn into 2-inch pieces
- 16 snow peas
- 1 dash soy sauce, or to taste (optional)
- 1 dash sesame oil, to taste (optional)
- Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
- Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
- Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.