Saturday, January 26, 2013

Traditional Wonton Soup

I made wonton soup before but it was definitely American-trying-to-be-Chinese tasting. Translation: not good. I managed to find something from an actual Chinese person (novel concept) who worked in her family's Chinese restaurant. And so much better than anything made with unnecessary ingredients and a sh*t ton of ginger. This one is also made with chicken rather than pork but feel free to substitute and see which you like better.
Adapted from Hsiao-Ching Chou's recipe, here is her video of how to fold the wontons efficiently.

Wonton Soup
Printable recipe

  • 10 cups chicken stock
  • 1/8 to 1/4 c soy sauce
  • 1/4 c white wine
  • 1 c shredded cabbage
  • 1 tsp kosher salt
  • 1/4 cup thinly sliced scallions

  • 1/2 pound ground chicken
  • 1 tablespoon  finely chopped fresh scallion
  • 1 Tbsp soy sauce
  • 1/2 teaspoon sesame (or vegetable) oil

  • 1 egg, beaten
  • About 30 wonton wrappers, thawed if frozen
1) Bring chicken stock, salt, wine, soy sauce, scallions and cabbage to a simmer in a large saucepan and set pan over medium-high heat.
2) Combine pork, ginger, soy sauce, and oil in a small bowl. Mix until well combined.
3) Arrange several wonton wrappers on a flat surface, keeping remaining wonton wrappers covered with a damp towel.
4) Place about a teaspoon of the chicken filling on the corner of a wonton wrapper and roll it up a third of the way.
5) The fold up another third of the way.
6) Use a bit of beaten egg on one side and pull corners together pressing together where the egg is to seal.
6) Cook the wontons in boiling water about 5 minutes, until wontons are tender and translucent and floating.
8) Strain wontons and transfer to broth simmering for a few minutes. *Keep wontons separate until serving if not serving right away.

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