Every so often I get a craving. It is all consuming and it is will not go away until satisfied. Every once in awhile, I NEED wonton soup. But the problem with needing wonton soup is that I can never find GOOD wonton soup. So awhile back I decided that I’m going learn how to make my own. So today was a day for wonton soup. A beautiful autumn day with falling leaves and a quiet house. Perfect.
So making wontons is ridiculously easy. Mix it all together and make wontons. I kid you not.
Here is the recipe as I’ve tweaked it over the times I’ve made it.
1 12 oz package wonton wrappers
1 cup ground pork
20 (or so) shrimp raw (10 chopped & 10 for soup)
6 cups chicken stock/broth
1 bunch green onions (1/2 sliced, 1/2 left in longer pieces)
3 bunches baby bok choy (chopped loosely) If I don’t have baby I’ll use regular
1 tbsp fresh ginger – minced
1 tbsp sesame oil
1 tbsp brown sugar
2 tablespoons soy sauce or so
a few shakes of fish sauce
1 tablespoon rice wine vinegar
10 mushrooms, sliced
Chop shrimp very finely (save about 10 whole shrimp to add to soup), and add ground pork, the small sliced green onions (I like to add long chopped pieces to the actual soup at the end), brown sugar, ginger, rice wine vinegar, and 1 tablespoon of soy sauce & the rice wine vinegar & fish sauce. Mix it all together.
Next up put the chicken stock into a huge pot. Bring to a boil. Add the whole shrimp, green onions, mushrooms and any other bits and bobs you want in your soup. Add in soy sauce & a few shakes of sesame oil. Reduce to medium. I add the baby bok choy here but I have also done it where you add it at the end to keep it crispier.
Add the wontons to the broth continue to cook soup to a for approx 7 to 8 minutes. Shrimp will turn pink.
Because making the wontons is a long (albeit easy) process I have started making double the recipe and freezing the wontons for quick and easy soup. Make sure to freeze them on a cookie sheet over night NOT touching each other and then throw them into a ziploc freezer bag. When you want to use them, defrost on a cookie sheet ( again not touching each other) and then drop into soup and enjoy. If you don’t freeze them on a cookie sheet first they will freeze in a big blob and you won’t be able to use them.
Serious awesome goodness. The downside is you will never be able to truly enjoy restaurant wonton soup ever again. Sorry.