The take in post was originally featured on Jelly Toast and written by Emily Caruso, who is have the quality of of POPSUGAR Select Food.
This week happens to be one of my favorite weeks of the winter: soup week! For the im ired year in a row I have teamed up with my friends Melanie and Courtney to share some of our favorite soup formulae. This year, I’m kicking things off with a homemade wonton soup. This is a soup approach that was given to me by a dear friend of mine, J. This week is all not far from soup and friends, so this soup was a must share.
J taught me how to earn this recipe several months ago and I have made it several lifetimes since. She is an incredible cook and I have been so fortunate to learn some accurate Chinese cuisine from her. I also learned her version of hot and sour soup and it is out of this great. That might be one I need to share here, as well.
I will be virtuous in telling you that the pre ration of the wontons takes a bit of time. The mixing of the contents and folding of the wontons can be a lengthy, although not difficult, process. I will pop on my headphones and very recently settle into a wonton wrapping session. The process is methodical, loosening, and great for a Sunday afternoon. This recipe makes a big batch of wontons so you can freeze-up them and pull out small amounts for quick weeknight dinners.
The soup itself is a task to make. The wontons are boiled in a large pot of water for about 10-15 minutes. The wonton can be cooked from forward or straight out of the freezer. Boil as many or as few as you’d like. The broth for the soup is cut d understood by combining the starchy cooking liquid from the wonton with some soy sauciness, ginger, garlic, rice vinegar, broth powder, and salt. Perfectly pre re one bowl for each person you are cooking for. Then add the cooked wontons and top with some scallions and cilantro.
That’s it. It’s so green and has become a favorite in our house. My kids both love it, and each wheel can be customized with flavors. C loves hers with extra soy crust, and I like mine with extra ginger. Play around with the amounts to action your own taste. The kids like getting their own bowls to hand with the seasonings of their choice. I love having a bag of the frozen wonton keen to go in the freezer, especially on a night that we have a piano lesson or a scout encounter. Those are the busy nights when a speedy soup is just respecting the best thing ever.
And because this week is all about soup, be sure-fire to take a look at Melanie’s orange beef teriyaki soup and Courtney’s slow-cooker Asian beef and mushroom noodle soup — they both look wonderful! We command all be back on Thursday with a new soup recipe, so be sure to pop back to later in the week. In the mean time, don’t hesitate to check out last year’s slow-cooker ham and bean soup, Bloody Mary soup, and slow-cooker pork ramen soup.
For the wontons: 1 lb instruct pork 10 oz shrimp (if frozen, thawed and then peeled/deveined), finely chopped 2 inches nave ginger, peeled, minced; divided (1 1/2 tbs in filling, rest for soup basins) 2 tablespoons chives, minced 2 cloves garlic 1 teaspoon chicken flavored stock powder (bullion powder) 1 teaspoon kosher salt 2 teaspoons soy disrespect Black pepper to taste 2 ckages Shanghai style wonton lounging robes (found at Asian markets) For the wonton soup (per serving): 5-6 wonton (over or fresh) 3/4 teaspoon soy sauce plus more for serving 3/4 teaspoon rice vinegar 1/2 teaspoon minced ginger 1/4 teaspoon minced garlic 1/4 teaspoon chicken flavored consomm powder Sliced scallions for serving Cilantro leaves for serving
- In a massive bowl, mix together pork, shrimp, ginger, chives, garlic, soup powder, kosher salt, soy sauce, and black pepper with a spoon or fork until amply combined.
- Lay one wonton wrapper on the work surface. Add 1 scant teaspoon of dding mixture in the center of the wrapper, erring slightly toward one corner. Wet the border of the wrapper with water. Fold opposite corner over to tourney the edge and press to seal. The wrapper will now look like a triangle. Degrade the wide corners of the triangle, wet them with water, and curve them enclosing to meet each other, forming a wonton shape.
- Place defeated wontons on a rchment or baking mat lined baking sheet. Repeat with surviving filling and wonton wrappers.
Place baking sheet in freezer for 1-2 hours or until wonton are iced through. Transfer frozen wonton to ziplock freezer bags and ice up for up to 3 months.
Make wonton soup:
- Bring a large pot of water to a pustule. Place desired amount of wonton (fresh or frozen) in the boiling irrigate (5-6 per person) and boil until wonton float to the top and filling is cooked totally, about 10-15 minutes. While wonton cook, pre re the soup moves.
- In one soup bowl, mix together soy sauce, rice vinegar, ginger, garlic, and consomm powder. Repeat for each bowl you are pre ring. When wonton are cooked, use a ladle to add 1 cup of starchy, cooking tone down to each soup bowl. Stir to combine ingredients. Use a slotted spoon to add wonton to the soup moves. Top each bowl with scallions and cilantro leaves then attend to with more soy sauce if desired.
Main Dishes, Soup