Wonton Soup

There is something about the cold weather that inspires soup.  I am sure many of you who read often know that I love Asian inspired food.  Also, I find learning the techniques interesting.  This soup is light and clean.  The one thing I may change is adding the amount of bok choy.  It was a little bitter and took away from the flavor of the chicken stock.  The wontons are a bit labor intensive, but well worth it.  I think the flavor is more satisfying than 'take-out' wonton soup.  You taste the filling and the wonton wrap is more tender when served immediately.  You could make a tray of these and freeze them for future use.  I am actually sorry I didn't do that when I made these.  Then all you would have to do is drop them in rich stock with sliced green onions and you could enjoy wonton soup as quickly as 'take-out'.  I am thinking I need to try my hand at eggrolls next!

Wonton Soup
printable recipe

1 T. vegetable oil
1 T. plus 1 tsp. chopped fresh garlic
2 T. finely chopped fresh ginger
1/3 c. plus 3 T. thinly sliced scallions
10 c. chicken stock
1/2 lb. ground pork
1 egg yolk
2 tsp. soy sauce
1 1/2 tsp. rice wine vinegar
1/2 tsp. sesame oil
1/4 tsp. crushed red pepper
about 30 wonton wrappers
1 1/2 c. thinly sliced bok choy
1/2 c. thinly sliced shitake mushrooms
1/4 c. sliced bamboo shoots

In a large soup pot over medium heat, heat the oil.  Add 1 T. garlic and 1 T. ginger saute until fragrant.
Add the chicken stock and scallions and bring to a boil.  Reduce heat and simmer while the wontons are being assembled.

In a mixing bowl combine the remaining 1/2 tsp. garlic, 1 T. ginger, 3 T. scallions, the pork, the egg yolk, soy sauce, vinegar, sesame oil, and crushed red pepper.  Mix until thoroughly combined.

Working on a flat surface, lay out a wonton.  (cover the other wontons with plastic wrap to avoid them drying out). Fill a small bowl with cold water.
Put a heaping teaspoon of the filling into the center of the wonton wrapper.

With your finger wet the edges of the wrapper and fold and press into a triangle.

Moisten the opposite corners and fold into the center and join the two corners to form a stuffed, rounded wonton.

Add the bok toy, mushrooms, and bamboo shoots to the broth.  Cook for 2-3 minutes.

Using a slottted spoon, gently lower the wontons into the broth.  Gently simmer for 5 minutes until the wontons rise to the top.

Serve immediately.