When I first added this to the menu I was a bit concerned I was being over confident in my cooking abilities. I worship wonton soup which is why I generally get it from 1 of 2 Chinese restaurants I trust to get it right. However I’ve been trying to expand my culinary skills so I figured why not. If it turns out rubbish I can just order take out. This recipe turned out to be a magical unicorn of homemade wonton soup, the broth was absolutely delicious and the wontons cooked perfectly through. I had this for 3 meals over 2 days because I didn’t want to stop eating it and was quite sad when it was gone. Now the wontons take a bit of practice but all in all it’s 1000% worth it to make these from scratch.
The fun part about this recipe is you can make the filling whatever you want. I chose to use ground pork and chopped up bits of shrimp but you can do just shrimp or you can use ground chicken, really whatever your taste buds prefer. I made an entire package of wontons so I could freeze some to make this dish easier to recreate at a later date. You just make the broth again and pop in the thawed wontons for an easy dinner.
Serves: 4-6
Prep Time: 20 mins
Cook Time: 20 mins
INGREDIENTS:
– 1 tablespoon sesame oil
– 2 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 4 cups chicken broth
– 4 ounces dried shiitake mushrooms
– 2 baby bok choy
– 3 green onions, thinly sliced
– 1 tablespoon yellow miso paste, or more, to taste
FOR THE WONTONS
– 8 medium shrimp, peeled, deveined and diced
– 1/2 lb ground pork
– 2 cloves garlic, minced
– 2 green onions, thinly sliced
– 1 tablespoon oyster sauce
– 1 teaspoon reduced sodium soy sauce
– 1 tablespoon freshly grated ginger
– 1 teaspoon sesame oil
– 1/4 teaspoon ground black pepper
– 1 package wonton wrappers
DIRECTIONS:
In a large bowl, combine shrimp, ground pork, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil and pepper
To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp/pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.
Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in chicken broth, mushrooms and 2 cups water. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in bok choy and green onions. Stir in miso paste until well combined, about 1-2 minutes.
Stir in wontons until cooked through, about 2 minutes.
Serve immediately.
– The Reportery
thereportery.com 