What is it about being sick that makes us all crave warm, comforting soup? Whether it's chicken noodle, tomato or wonton, a great soup can calm our achy joints and soothe our sore throats.
Homemade pork & shrimp wonton soup
Someone is sick in our household, and this time it's not me. Bryan woke up with a bad cold yesterday morning and has been feeling pretty icky ever since. That's our technical term for feeling like complete and total crap. Luckily today he's feeling better today, but he's been craving soup for over 24 hours. To satisfy his appetite, last night we ordered tofu soup from our favorite local Thai restaurant. The simple yet robust broth inspired me to try my hand at homemade wonton soup tonight. After an inaugural trip to the Asian market to find ingredients for pork and shrimp wontons in a homemade broth (thank the good gods above for an incredibly helpful stocker) I gathered my wits about me and hit the kitchen. Once I started, the realization hit me that making wonton soup is not only much easier than making homemade ravioli – especially if you've got pre-made wonton skins – it's incredibly fun. It's like Arts & Crafts with food, so get your family or friends involved! It turned out truly delicious with rich yet healthy flavors including sesame, garlic, ginger, scallions, spinach and shitake mushrooms, and now I can't wait to try my hand at other Asian dishes. That supermarket stocker is going to become my new best friend...
Broth Ingredients
In a large saucepan or soup pot heat the oil over medium high heat until hot. Add the garlic and ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.
- 1 tablespoon vegetable oil
- 2 tablespoons minced garlic
- 2 tablespoons finely chopped fresh ginger
- 1/4 cup thinly sliced scallions
- 10 cups canned low sodium chicken broth
- 2 cups baby spinach
- 1/2 cup sliced shitake mushroom caps
- 1 teaspoon Sriracha hot sauce (optional)
- Alternative: Use baby bok choy and sliced bamboo shoots
- 1/4 pound ground pork
- 1 egg yolk
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3 tablespoons scallions
- 1 teaspoons soy sauce
- 3/8 teaspoons rice wine vinegar
- 1/4 teaspoon sesame oil
- 1/8 teaspoon crushed red pepper (or 1/2 teaspoon hot sauce, e.g. Sriracha)
- About 15 wonton wrappers, thawed if frozen
Shrimp Wontons Ingredients
- 13 cooked shrimp, peeled, deveined and tails removed
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3 tablespoons scallions
- 1 teaspoons soy sauce
- 3/4 teaspoons rice wine vinegar
- 1/4 teaspoon sesame oil
- 1/8 teaspoon crushed red pepper (or 1/2 teaspoon hot sauce, e.g. Sriracha)
- About 15 wonton wrappers, thawed if frozen
Simmer garlic, ginger and scallions in chicken broth.
Make the shrimp filling: In the bowl of a food processor, combine the garlic, ginger, scallions, shrimp, soy sauce, rice wine vinegar, sesame oil and crushed red pepper (or hot sauce). Pulse until thoroughly combined. Transfer to separate, small bowl.
Place shrimp wonton ingredients into bowl of food processor.
Pulse until well combined. Transfer to separate bowl.
Make the pork filling: In the bowl of a food processor, combine the garlic, ginger, scallions, pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper (or hot sauce). Pulse until thoroughly combined. Transfer to separate, small bowl.
Assemble the wontons: Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside.
Arrange wonton wrappers on flat surface.
Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton.Place teaspoon of shrimp mixture on 15 wonton wrappers.
Place teaspoon of pork mixture on 15 wonton wrappers.
Lightly wet edges of wonton with your fingers.
Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.
Bring corners of wonton wrapper together and press to stick.
Curl moistened corners towards each other, eliminating air pockets.
Add sliced mushrooms and spinach to broth and cook for 2-3 minutes.
Shitake mushrooms.
Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently to ensure they don't stick to the bottom of the pot), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.
(Alternatively, if you're not serving the soup immediately boil the wontons in a separate pot of water. this will prevent the cornstarch from the wonton wrappers from clumping up the broth. Place the cooked wontons in the hot broth when ready to serve.)
If not serving immediately, boil wontons in separate pot.
If serving immediately, boil wontons in prepared broth.
Mmmmmm, wontons in soup is one of my fave comfort foods!
ReplyDeleteI am so very impressed. This is one of my favorite soups.
ReplyDeleteThis is awesome timing for me! My husband just asked me a few days ago if I could try to make this for him. Thanks for the great recipe!
ReplyDeleteSoo good! And so easy! Thanks!
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ReplyDeleteIt is a very profitable post for me as I would love to feed my family with these special, delicious and tasty soups. I've enjoyed reading the interesting post.
ReplyDeleteAs you enjoy a steaming bowl of homemade soup, you may not think about the benefits it brings to you and to your family. Soup has a universal appeal because of its convenience to prepare and taste.
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ReplyDeleteI think every one would agree that homemade soup can be a healthy and hearty meal, especially during winter evenings, craving for the warm soup is obvious. The delicious wonton soup must be special and unique.
ReplyDeleteI always prefer hot soup recipes which are either quick and easy, or cook slowly, unattended, in
ReplyDeleteyour crockpot or slow cooker. And like wonton soup, I like homemade soup. thanks.
I think, since wontons are commonly boiled and served in soup or sometimes deep-fried, they taste unique and are wholesome. It is very useful for learning the recipes.
ReplyDeleteI am fond of homemade wonton soup for several reasons; its special taste, flavour and aroma. Since, the recipe is simple, it is to follow. It's a nice information.
ReplyDeleteThis recipe is amazing!! I love making Chinese food at home, but I had never made wonton soup before and I am so proud of myself...it was fantastic!! The only thing I added was a splash of sesame oil and a splash of soy sauce to the broth before I added the wontons. Thanks for posting this!! :)
ReplyDeleteHi Diane - So glad you tried it and loved it! The addition of sesame oil and soy sauce is a fantastic idea; nicely done!
ReplyDeleteDo you think I could make the wontons and freeze them prior to cooking? Then boil them into broth later??
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