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

Ingredients:

• 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

Directions:

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.