I think it all started when we remodeled our kitchen. We had no stove, no oven, no dishwasher, no nothing and we ended up ordering take-out A LOT. We tended to order stuff from this awesome Chinese food restaurant two blocks from our house. One thing that was always in our to-go order was some kind of soup whether is was egg flower, wonton, or something else (my dad is a soup guy). For that time it was like a new tradition in our family.
The weather here in Los Angeles has been very volatile lately. One day it is 80°F one day and 55°F and windy the next, so on those chilly days soup is a great option to help counteract the elements. I chose to make wonton soup on one of those days because it seemed super tasty and fun to make with the family! We all made wontons and reminisced on life during the kitchen remodel. We all agreed it was horrible and no one knows how we survived it.
Continue below and learn how to make wonton soup for yourself!
Chop up all of your ingredients first!
Wonton filling! OMG.
We used this brand of wonton wrappers.
Little guys waiting to be cooked!
I want to eat this entire thing. Seriously.
I added an extra teaspoon of the garlic chili sauce to my bowl of soup. Perfectly spicy!
- 1/2 cup finely chopped Napa cabbage (4-5 leaves)
- Salt (for cabbage)
- 1/2 lb ground pork or turkey
- 1/2 bunch of green onions, finely chopped
- 3 cloves garlic, minced
- 1/2 shallot, minced
- 2 teaspoons ground ginger
- 1/2 small can water chestnuts, minced
- 1 tablespoon soy sauce
- 1/4 teaspoon white pepper
- 1 teaspoon toasted sesame oil
- Rectangular or square wonton wrappers (3 1/2-by-3-inch)
- Prepared wonton filling (from above recipe)
Wonton Filling Instructions
- In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid.
- Return cabbage to bowl and mix well with the rest of the wonton filling ingredients.
Wonton Assembly Instructions
- Work with one wrapper at a time, and keep the rest covered with a damp towel on an oiled plate. Spoon one rounded teaspoon of filling in center of a wrapper.
- With dampened fingers (or a brush), wet the four edges. Form a triangle by folding the wrapper in half over filling, making sure the ends meet and filling is centered; press down firmly to seal.
- Moisten one tip on long side of triangle. Bring together both tips on long side, overlapping them slightly; press tips together to seal (you can keep them in this triangle shape or continue to the next step).
- Fold remaining top corner back. Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.
- Once wontons are made, set aside (keep them covered with moist towel).
- 4 cloves garlic, minced
- 1/2 shallot, minced
- 4 cans low sodium chicken broth
- 4 cups water
- 1 medium head bok choy, torn into 2-inch pieces
- 16 snow peas
- 2 tablespoons soy sauce
- 1 tablespoon garlic chili sauce
- 1/2 teaspoon toasted sesame oil
- 1/2 bunch of green onions, sliced (for topping)
- In a large pot, sauté minced garlic and shallots for 2-3 minutes at medium-high heat until very fragrant.
- Add broth and water; turn to high heat and bring to a boil.
- Add wontons one at a time; return to a boil. Reduce heat to medium, and simmer until wontons are just cooked through, about 4 to 6 minutes or until they float to the surface. There will be a lot of wontons, so you may like to cook half, remove them from the broth and set into a bowl, and then cook the other half.
- Add bok choy and snow peas and cook until bright and tender. Add back the first half of the cooked wontons if you separated them.
- Stir in soy sauce, garlic chili sauce, and sesame oil. Serve with the more green onions on top. Yum!
I would love to know if you try out this recipe, so please let me know in the comments or on Google+.
Thanks for stopping by!