Description
An easy soup to make at home. Delicious pork and shrimp wontons in a tasty fortified chicken broth. Prepare the wontons ahead and freeze them so you are ready whenever the craving for won ton soup hits.
Ingredients
Scale
For the wontons:
- 1/2 pound ground pork
- 1/3 pound shrimp (50 count), peeled, deveined and chopped finely
- 1 tablespoon fresh ginger, (about a 1” piece) minced
- 4 green onions, (both green and white parts) finely chopped
- 2 teaspoons soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon white pepper
- 1 package won ton wrappers
For the soup:
- 1 quart low-sodium chicken broth
- 2 cloves garlic, minced
- 1 inch fresh ginger, peeled and thinly sliced
- 1 star anise
- 1 tablespoon dark soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1/3 cup leeks (about 1/2 small leek), rinsed well and white part only cut into thin half-rounds
- 1 carrot, peeled and cut into thin half-rounds
- 1/3 pound baby bok choy, cut into 1/2” pieces
- 4 green onions, thinly sliced
Instructions
Prepare the wontons:
- In a large bowl, mix together the pork, shrimp, ginger and green onions. Add the soy sauce, sesame oil and white pepper and mix well until the ingredients are all well incorporated.
- Prepare your wrapping station with a small bowl of warm water and two baking sheets lined with parchment paper.
- Place the wonton wrapper so forms a diamond. (Keep the extra wrappers covered with a slightly damp towel to prevent them from drying out.)
- Spoon a heaping teaspoon of filling in the center of the wrapper and with your finger paint the water on the top edges of the wrapper.
- Fold the bottom “v” of the wrapper up to seal in the filing. Make sure you press out all the air as you press the edges firmly to seal the wrapper.
- Stand the triangle up so the filling is at the bottom and lightly press the center of the filling to make a slight dimple. This helps the won ton form into a traditional shape as you fold the two corner flaps over.
- Moisten with water the outside tip of on of the corner flaps and fold the opposite corner flap over. Press firmly to seal.
- Place the won ton on the lined baking sheet and repeat. As you place the filled wontons on the baking sheet position them so they are not touching. Freeze for one hour and until very firm and then transfer the won tons to a zip close bag for up to 3 months.
Prepare the soup:
- In a large saucepan, bring the chicken broth to a simmer. Add the garlic, ginger and star anise and simmer for 10 minutes to fully flavor the broth.
- Remove the star anise and discard. Stir in the day soy sauce, sesame oil and white pepper and taste the broth, adding more salt if necessary.
- Add the leeks, carrots and baby bok choy and simmer for 3-5 minutes until just tender.
- In a separate medium saucepan, bring water to boil. Add the wontons (frozen or fresh) and boil for 3- 5 minutes, until the won tons float to the top of the water and are cooked through.
- In a large or individual serving bowls, ladle the soup broth and vegetables into the bowl or bowls.
- With a slotted spoon, remove the won tons from the water and carefully ladle them into the bowls, sprinkle the green onions on top and serve.
Notes
Add shrimp, chicken or aother proteins to the broth to make the soup wor won ton soup.