This is a recipe I requested from Jenny, who runs the foodblog Chinese Food by Miss Liu. She translated it from Chinese for me. It was a hit at the party last night (the reason I made it). Hope you all enjoy your homemade Wonton soup!
Homemade Wonton Soup
Prep time: 45 minutes
Cook time: 10-15 minutes
Yields: 10-12 servings
1lb ground pork
1 egg, beaten
1 tsp ginger
1 tbsp soy sauce
1-2 tsp sesame oil
1-2 tbsp chives, finely chopped
2 tbsp green onions, finely chopped
2-3 900ml containers of chicken or vegetable broth
1-2 packages wonton wrappers
Place ground pork in a bowl, add egg, ginger, soy sauce, and sesame oil. Mix well (using your hands is the best, or a blender / food processor). Pork mixture should be moist; add water by the tsp if dry. Add chopped chives, mix in.
To make the wontons, separate the wrappers and place on counter or cutting board (I do 6 at a time). Place approx. 1 tsp of pork mixture in center of each wrapper (1/2 tsp for smaller wontons). Using your finger (or a small brush, but I find the finger works better), wet the edges of the wonton wrappers with water, one wrapper at a time. Bring two opposite corners up to meet in the center, then bring in the other two. Pinch wrapper above pork filling to ensure wrapper is closed and no filling runs out while cooking. The first few are tricky, but you’ll get the hang of it, I promise.
Bring chicken or vegetable broth to a boil in a large soup pot. Drop the wontons in 2 or 3 at a time, and boil over medium for 10-15 minutes, until pork is done.
Add green onions to soup mixture. (Bean sprouts are also a good addition.) Season with salt and pepper to taste. Serve immediately.
Note: Do not let wontons sit in broth for a long period of time. The wonton wrappers will start to disintegrate as they absorb more of the broth.
I believe I made 50 wontons with 3/4 lbs pork, and I used 2 1/2 containers of 900ml chicken broth. I would do more broth next time, and I would get more wrappers so that I could use that leftover pork. Any unused wonton wrappers can easily be frozen for later use.
Thanks again to Jenny for translating this recipe, and thanks to all the people at BW’s last night for eating it and liking it!