So one of our blog readers brought to our attention that we have a good variety of cuisines (Latin empanadas, Indian curries, Persian koftas, Italian rollatini) on the blog, but we’re seriously lacking the Asian food representation. So I thought to myself about what I usually order when getting take out. And although my number one item on Chinese menus is an egg roll, I don’t own a deep fryer and I am coming down with a bit of a cold, so I thought of my second favorite appetizer: wonton soup would be best! I love it so much, I usually order soup dumplings, wontons, or some variation at dim sum restaurants too. I figured its a light and refreshing broth (read: also extremely easy to make) so why not give it a whirl? Luckily, I found out I don’t need to be an origami expert to pull together these yummy packets (wontons) from scratch either. Although in a pinch I heard (you know word on the street) if you make your own broth and just boil the frozen dumplings you get at Trader Joe’s you can shave off a ton of time, not that I would dare take such a blatant shortcut. #justsaying.
- 7 oz. shrimp, peeled and finely chopped
- 10 oz. ground pork
- 1/2 egg white
- 1 tablespoon corn starch
- 3 tablespoon rice vinegar (1 tbsp. for wonton and 2 for soup)
- 1 teaspoon sesame oil
- 1 splash of soy sauce
- 1 splash of sambal sauce or chili oil
- 1 teaspoon ginger, grated
- 1 teaspoon sugar
- 1/4 teaspoon table salt
- 1 package wonton wrappers
- 6 cups chicken broth – low sodium
- 1/2 pound baby bok choy (I like some leafy greens in my soup, the original recipe doesn’t call for it so I will just leave it as optional)
- Green Onion/Scallions, thinly sliced
In a large mixing bowl combine shrimp, pork, egg white, corn starch, rice vinegar, sesame oil, ginger, sugar, and salt. Allow the mixture to “marinate” for at least 30 minutes in the refrigerator. Line a baking sheet with parchment paper, and lightly dust with cornstarch. To assemble wontons, fill each skin with about a teaspoon of filling, and fold either in half, into flower blossoms, or into nurse’s caps (don’t know what either mean, but basically you are wetting the sides and pinching to create seams, photo). Place each finished wonton on the baking sheet. Then, drop the wontons in a large pot of boiling water and cook until they float, 5-6 minutes. Slowly, over low heat, warm the chicken broth, vinegar, chili oil, and scallions. Place a few boiled wontons into each bowl, and ladle with the warm chicken broth. Top with thinly sliced scallions & drizzle of soy sauce.
Happy Eating, XO.