Wonton Soup

Cold grey days are perfect soup days. This recipe is simple but labor intensive and is best done when you have at least an other person to cook with you. Also make sure you have ample space on your working surfaces, for efficient assembly.

1 lb ground pork
2 eggs, lightly beaten
1 can water chestnut, chopped
1 bundle green onions, finely sliced
2 tea spoon soy sauce
1 tea spoon salt
3/4 teaspoon pepper, or more to taste.
2 packets of wonton wrappers
2 boxes chicken stock
1/4 cup milk
Thyme, Oregano and Rosemary.
Sesame oil (optional)

1. Mix the ground pork, eggs, water chestnut, soy sauce, salt, pepper and green onions. Cover with saran wrap and let stand for 30 minutes.

2.  Put roughly a teaspoon worth of stuffing in the middle of a wrapper. Wet the edges with the milk, then fold the wrapper, making sure to remove the air so the wonton does not burst. Press the edges firmly to seal, don’t hesitate to fold over any uneven edge. Repeat until your run out of stuffing or of wrappers (this is where the additional person is useful).

3. Put 2 large pots on the stove. One with plain water and one with the chicken stock. Add herbs to the chicken stock, to taste. You can also dilute it if it is too salty. Bring the pot with the water to a roiling boil and the chicken stock to a simmer. Working in batches, drop the wontons into the boiling water. Cook for 5 minutes then drain and transfer to the pot with the stock. This prevents the excess flours from turning the stock into a pasty mess.

4. I always make a few extra so I can pan fry them. Boil them as above, then drain in a plate on the side. Heat some sesame oil in a pan and carefully add the wonton (the water will make the oils splatter). Cook until golden on both sides.

Enjoy! The soup will reheat well, but will not freeze and reheat.


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