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.
- 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.
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.
6) Use a bit of beaten egg on one side and pull corners together pressing together where the egg is to seal.