Spicy Wonton Soup
Serves 6 to 8
- 1/2 package wonton wrappers, Square*
- 1 pound ground pork
- 1 tablespoon soy sauce
- Splash of xiao xing wine
- 1 tablespoon of Oyster Sauce
- 1 tablespoon grated ginger
- 1 teaspoon grated garlic
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon of red chilli flakes
- 1 tablespoon of cornstarch
In a medium-sized bowl, mix together the pork, soy sauce, xiao xing wine, oyster sauce, ginger, garlic, sesame oil, salt, and pepper, red chilli flakes, cornstarch. I let this mixture marinate sometimes up to 2-3 days, if you don’t have the time or patience for that then an hour in the fridge covered is fine. This will give you enough time to prepare the broth.
Spoon a heaping teaspoon of the filling into the center of a wonton wrapper. Lightly brush the sides of the wrapper with water. Pinch the bottom to the top of the wrapper together, Squeeze the sides up until the wrapper forms a triangle, tucking in the sides bend them toward the top, give the three tips a gentle squeeze. Repeat with the rest of the wrappers. When you’ve made all the wonton’s bring the Broth back up to a higher temperature (not quite a boil). Start dropping the wonton’s into the broth. At first they will sink to the bottom, when all the wonton’s are in the pot take a slotted spoon and gently stir the pot to make sure the wonton’s do not stick to the bottom. The Wonton’s are ready once they float to the top and stay.
You will most likely have more filling or Wonton’s leftover. These can easily be frozen and used whenever you need. Make sure to put the remaining wonton’s onto a baking sheet and put in the freezer for 30 minutes, that should be enough time to pre-freeze them. Then you can put them into a freezer bag to store. Do Not Freeze them without Pre-Freezing first. The moisture in the fresh wonton’s will cause them to stick together and merge, you could end up with one big mass of a wonton and you don’t want that.
- 3-4 quarts of water
- 2 tablespoons of light soy sauce
- 1/2 tablespoon of sesame oil
- 1 tablespoon of grated ginger (frozen is best for grating)
If you want to make a Chinese Chicken Stock from scratch go right ahead, this is a recipe I’ve used to do that when I have the inclination. Normally I just use chicken stock cubes dissolved into boiling water.
Take a standard 5 quart pot and fill it up 3/4 of the way and bring to a boil. Drop in one Chicken Stock Cube and let it incorporate. Bring it down to a simmer. Add a the soy sauce, sesame oil and grated ginger. Let it simmer while your filling is marinating in the fridge.
Ladle the wonton’s and broth into bowls, top with a diced green onion. Add a squeeze of Siracha Sauce for spiciness or add a little Oyster Sauce for a sweeter soup.
Enjoy! Please feel free to leave your comments.