Hey y’all! I was in hiatus last week. I was exhausted from going 110 miles an hour all October and seriously needed a break from everything. I usually try to enjoy October to it’s fullest but it just didn’t happen. As a result, I got sick which I’m still recovering from. I was craving food to with healing powers. So! I made wonton soup! It was my first time making wontons from scratch, and surprisingly it was easier than I thought. Wonton wrappers are refrigerated dough pieces you can usually find in your produce section. Wonton dough surprisingly is an easier dough to handle versus other premade doughs like phyllo and puff pastry. You just need to make sure once you open the package to cover the stack with a wet paper towel so it doesn’t dry out. What’s great about the leftover wrappers you don’t’ use is that they are freezable. Just make sure they are wrapped tightly with a freezer-safe storage bag.
I thought about what I wanted to make and it brought a memory to mind. My parents loved going to our local Chinese restaurant. We loved the traditional wonton soup appetizer and green tea. It always came with a side of freshly grated ginger and horseradish. Knowing the healing power of ginger, I made this recipe with extra ginger and added baby bok choy leaves.
This recipe has easy to buy ingredients, all which are fairly inexpensive. This recipe serves as a great appetizer or by itself if you like to eat light.
Prep time: 15 minutes Cook time: 20 minutes
2 ½ cups chicken stock
2 cups water
1 teaspoon soy sauce
3 teaspoons minced garlic
1 oz approximately fresh sliced ginger
2 whole green onions
Salt & pepper to taste
15/20 wonton wrappers
4 or 5 ozs ground pork
1 teaspoon soy sauce
1 teaspoon Chinese cooking wine
1 teaspoon corn starch
¼ teaspoon sugar
¼ teaspoon sesame or canola/vegetable oil
¼ teaspoon grated ginger
½ teaspoon minced garlic
1 green onion finely chopped
Salt/pepper to taste
- In a medium pot, combine chicken stock, water, garlic, and sliced ginger. You can break the green onions in half and add to pot. Heat to medium for 10/15 minutes
- While stock is warming, start making the wontons. Grab a small bowl with water to wet your fingers.
- In a medium mixing bowl combine all ingredients for wontons.
- Place first wonton wrapper in the palm of hand and dab a finger in the bowl of water, wet two edges of the wrapper. This will act as glue to seal it.
- Put about ½ teaspoon of filing in the middle of the wrapper and grab the dry edge of the wrapper and squeeze with the wet edge to seal. Dab your finger again and wet the bottom two corners, again meet two edges and seal. Place on a plate or baking sheet.
- Repeat until you run out of filling.
- Using a large utensil with drainage, remove ginger and green onions, increase the heat to medium/high.
- Add wontons and cook for 10/15 minutes.
- For garnish and extra flavor you can add fresh chopped green onion or cilantro.