Once upon a time, before internet and being able to find restaurants easily on a phone, a small family was traveling late at night through a strange city. A pregnant wife told her husband that she REALLY wanted wonton soup.
Sweet husband found hungry wife a Chinese restaurant and came back with a huge container of soup. Wife happily ate most of the soup, remembering to share a little.
Wonton soup has always been a favorite comfort food. I suspect it probably was because my dad would often take us for Chinese food for super special occasions.
- 5 cups chicken broth
- 2 cups Water
- 3 slices ginger root
- 6 bok choy leaves
- 1/2 pounds ground pork
- 2 green onion
- 1-2 cloves garlic
- 1 Tbl soy sauce
- 1 tsp rice vinegar or apple cider vinegar
- 1/4 tsp sesame oil or olive oil
- 1/4 tsp salt omit if desired
- 1 pinch Black Pepper
- 1 Tbl fresh ground ginger root
- 1 tsp corn starch
- 1 package Wonton Wrappers
- For Soup
- In a large saucepan, combine the chicken broth, water, and ginger slices.
- Cover and bring the broth to a gentle simmer, then turn off the heat.
- Cut the bok choy into small pieces and set aside.
- Combine remaining ingredients, except wonton wrappers.
- Mix well.
- To make wontons
- Remove wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out.
- Place a wrapper flour side up on your work surface.
- Drop a scant teaspoon of meat mixture onto the wrapper.
- Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet.
- Pinch the edges to seal them.
- Dab a drop of water on the two corners and fold them in so they overlap above the indentation.
- Pinch them together to secure them in place.
- To Assemble:
- Bring the chicken broth to a boil.
- Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil.
- Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the bok choy, cover, and cook it for 3 minutes.
- Turn off the heat and add pepper to taste.
- Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth.
Use fresh spinach or sugar snap peas in place of Bok choy if desired.
If you can not find wontons wrappers, egg role wrappers cut in quarters work well also. Wonton wrappers are pretty easy to make also (Recipe coming soon.)