Almost homemade wonton soup.
This is a streamlined recipe for wonton soup using can chicken stock seasoned with the lightest hint of ginger and soy. Make a large batch of dumplings while you have the time #quarantinecooking and freeze for later. If you’re not in a fold and repeat mood, freeze half the filling and you’re almost done the next time you have a dumpling craving.
Wonton package wrappers
1 14.5oz can chicken stock
1/2 pound ground pork
1/4 green onions or cilantro, minced
1/2 tsp. grated ginger
1/2 tsp. soy sauce
Salt and pepper to taste
1/4 cup chopped water chestnuts (optional)
1/4 cup dried shiitake mushrooms, sliced (optional)
green onions, chopped
egg omelette, sliced
For this recipe, I’m partial to Swanson’s low sodium chicken broth. A good, clean chicken flavor is what’s needed here and having tasted numerous brands, Swanson’s seems to work the best.
Method: Mix the filling ingredients together. To make the wontons, place a generous teaspoon of filling in the center of the wrapper. With your finger, lightly moisten the edge of the wrapper and fold in half to form a triangle. Lightly press the edges to seal. Take two side points of the triangle and twist them together to form a cap, lightly press together to seal. Heat the chicken broth with a slice of fresh ginger and season to taste with about a teaspoon of soy sauce. In separate pot of boiling water, add the wonton, cook for 3 to 4 minutes until the filling is cooked – wonton should float to the top.
Serve by placing the wonton in a bowl and ladling chicken broth over the wonton. Garnish with egg and green onions.