Wonton Soup is a classic. Seonkyoung shows you how easy it is to make from scratch!
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For the soup
2 ½ cups chicken stock
2 ½ cups water
1 tsp soy sauce
3 garlic cloves, smashed
3 to 4⅛-inch thin, fresh ginger slices (approximately 1 oz)
2 green onions, cut in halves
Salt and pepper to taste
For the wontons
4 oz ground pork
1 tsp soy sauce
1 tsp Shaoxing wine (Chinese cooking wine; or substitute with dry sherry)
1 tsp cornstarch
¼ tsp sugar
¼ tsp sesame oil
¼ tsp ground fresh ginger
1 small garlic clove
1 green onion, finely chopped
Small pinch of black or white pepper
20 square wonton wrappers
For the garnish
Chopped green onion
In a medium/large pot, add all ingredients for the soup. Bring to a boil, reduce heat to low, and simmer for 10 to 15 minutes. Turn off heat and let all the flavors come together.
Meanwhile, let’s make wontons!
In a mixing bowl, combine all the ingredients for the filling. Mix well with a spoon until the cornstarch is incorporated with the other wet ingredients.
Place a wonton wrapper on your hand, and, using your fingertip, lightly paint the edges of the square with cold water. Put ½ teaspoon of filling in the center of the wrapper. Fold in half to make a triangle shape and seal tightly by pinching edges together with fingers. Paint one of the lower side corners of the triangle with water and bring the right and left corners together (water-painted-side down) and press well to make a traditional curved wonton shape. Place wontons 1 inch apart on a baking sheet lined with parchment paper. Repeat until you finish with wonton filling and wrappers.
When wontons are ready, discard solid ingredients from soup base and bring to a boil. Carefully add wontons and cook for 10 to 15 minutes. Wontons will be fully cooked in 3 minutes, but cook longer so the flavor from the wontons melts into soup. Add salt and pepper to taste.
Transfer to a serving bowl, garnish with green onion, cilantro and pepper. Enjoy!
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