msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet's Wonton Soup
Approx. 74 wontons
Filling:
3/4 - 1 lb. ground pork
2 green onions minced
Fresh ginger - 2 -3 thin slices (2 frozen cubes) - or to taste
1 - 2 cloves fresh garlic - or to taste
1 sm. shallot
1 sm. button mushroom
1/8 tsp. powdered porcini mushroom
1 egg
2 TBSP. soy sauce
1-1/2 tsp. dry white wine or sherry
1/2 tsp. sesame oil
1/8 tsp. Ground sea salt
Dash Ground peppercorns
Hot chili sesame oil - to taste
Dash Garlic Maggi Sauce - Optional
Dash Mushroom Soy Sauce - Optional
1.5 (12 oz.) pkgs. wonton wrappers (approx. 50 wrappers per pkg.)
Water to seal wrappers
2 (32 oz.) Box Swanson Chicken Broth or homemade chicken stock (I used 1/2 homemade chicken stock)
2 TBSP. soy sauce
3 - 4 drops Sesame oil - or to taste
Whole tiny Baby bok choy - cut white bottoms off, use whole leaves (or if lg. use only the Bok choy leaves) - chiffonade
2 scallion chopped white and green parts
2 - 3 drops Hot chili sesame oil - to taste - optional
Chinese barbequed/roasted red pork, cut into matchsticks - to taste - optional
To make filling/wontons:
Place green onions, garlic, shallot, mushroom, and ginger in a mini food processor and pulse to a fine chop or chop finely by hand.
Place pork and other filling ingredients in a bowl and mix thoroughly.
Place 1 tsp. filling in the center of each wrapper.
Fold over at the center to make a triangle. Wet with water along the edges & press together.
Gently press an indent in the middle of the flat side.
Pull two the tails together and fold over each other, pressing together with a little water.
To cook wontons:
Bring a pot of water to a boil.
Drop wontons in and stir.
Cook for about 5 minutes or until they float to the top of the pot.
Remove with a spider strainer and set aside.
- Alternately may cook wontons in stock/broth till they float to the top of the pot then continue with soup instructions.
For Soup:
In a large saucepan bring chicken stock/ broth to a boil.
Add soy sauce, wontons, and bok choy, and return to a boil.
Serve garnished with green onions, slivered roasted red pork, and a splash of hot chili sesame oil if desired.
Approx. 74 wontons
Filling:
3/4 - 1 lb. ground pork
2 green onions minced
Fresh ginger - 2 -3 thin slices (2 frozen cubes) - or to taste
1 - 2 cloves fresh garlic - or to taste
1 sm. shallot
1 sm. button mushroom
1/8 tsp. powdered porcini mushroom
1 egg
2 TBSP. soy sauce
1-1/2 tsp. dry white wine or sherry
1/2 tsp. sesame oil
1/8 tsp. Ground sea salt
Dash Ground peppercorns
Hot chili sesame oil - to taste
Dash Garlic Maggi Sauce - Optional
Dash Mushroom Soy Sauce - Optional
1.5 (12 oz.) pkgs. wonton wrappers (approx. 50 wrappers per pkg.)
Water to seal wrappers
2 (32 oz.) Box Swanson Chicken Broth or homemade chicken stock (I used 1/2 homemade chicken stock)
2 TBSP. soy sauce
3 - 4 drops Sesame oil - or to taste
Whole tiny Baby bok choy - cut white bottoms off, use whole leaves (or if lg. use only the Bok choy leaves) - chiffonade
2 scallion chopped white and green parts
2 - 3 drops Hot chili sesame oil - to taste - optional
Chinese barbequed/roasted red pork, cut into matchsticks - to taste - optional
To make filling/wontons:
Place green onions, garlic, shallot, mushroom, and ginger in a mini food processor and pulse to a fine chop or chop finely by hand.
Place pork and other filling ingredients in a bowl and mix thoroughly.
Place 1 tsp. filling in the center of each wrapper.
Fold over at the center to make a triangle. Wet with water along the edges & press together.
Gently press an indent in the middle of the flat side.
Pull two the tails together and fold over each other, pressing together with a little water.
To cook wontons:
Bring a pot of water to a boil.
Drop wontons in and stir.
Cook for about 5 minutes or until they float to the top of the pot.
Remove with a spider strainer and set aside.
- Alternately may cook wontons in stock/broth till they float to the top of the pot then continue with soup instructions.
For Soup:
In a large saucepan bring chicken stock/ broth to a boil.
Add soy sauce, wontons, and bok choy, and return to a boil.
Serve garnished with green onions, slivered roasted red pork, and a splash of hot chili sesame oil if desired.
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