Wonton Soup
- Women`s Corner
- August 16, 2022
Wonton wrappers are squares of fresh egg noodle dough that can be boiled, fried (like everyone's favorite, Crab Rangoon), or baked. The dough is soft and easy to fold, cut, and easily seals unto itself when pinched.
Ingredients:
FOR THE WONTONS -
- 2/3 lb. ground pork
- 1 tbsp. reduced-sodium soy sauce
- 2 tsp. thinly sliced chives
- 1 tsp. rice wine vinegar
- 1 tsp. cornstarch
- 1 tsp. freshly grated ginger
- 1 clove garlic
- 1/2 tsp. red pepper flakes
- 1/2 tsp. toasted sesame oil
- 1 package square wonton wrappers
- 1/4 c. water
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FOR THE SOUP:
- 4 c. low-sodium chicken broth
- 1 (2") piece peeled ginger
- 1 tbsp. reduced-sodium soy sauce
- 2 cloves garlic, smashed
- 1/4 tsp. toasted sesame oil
- 2 tbsp. Thinly sliced scallions, for garnish
Method: In a large bowl, mix pork, soy sauce, chives, vinegar, cornstarch, ginger, garlic, red pepper flakes, and oil until fully incorporated. Using your finger, wet the edges of wonton wrapper with water. Place half a tablespoon of pork filling in the center of the wonton wrapper.
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Fold wonton in half diagonally to create a triangle, and seal the edges. Fold the two identical corners in on each other and press again to seal. Repeat until all wonton wrappers are filled. Bring all soup ingredients to a boil. Simmer on low for 10 minutes, then remove ginger and garlic cloves and bring it back to a boil. Lower in wontons and cook for 10 minutes more. Serve into bowls and garnish with scallions.
This recipe is takem from https://www.delish.com/
