Wonton Soup

These wontons were delicious and the soup was JUST what the doctor ordered on a cold New England night... plus, we were able to freeze a few dozen wontons for later consumption! We were inspired after seeing the Wonton Soup over at Just Braise.

For the wontons, we cut a wedge of cabbage (maybe 1/8th of the head), about six baby bella mushrooms, 1 peeled carrot, 4 stalks of scallion/green onion, two cloves of garlic, and an inch-long wedge of fresh ginger.... and threw ALL of that into our little mini food processor and chopped them up good.



Then, we added those diced veggies to 1lb of ground pork and threw in a couple tablespoons of soy sauce and some liberal sprinkles of crushed red pepper. We folded all of that together until combined.

To make the wontons, we had our refrigerated wonton wrappers, a small bowl of water, a plastic cutting board, and our mixture. Take a wrapper, dip your finger in the water and moisten the four edges, scoop a spoonful of mixture into the middle of the wrapper, fold over and press to seal the edges. Then, indent the bottom and twist around to pinch the edges together with a little more water.

Or, just watch this!



Repeat 50 times.



Steam these for 6 minutes and set aside. Then, you can add them back to your near-finished soup to reheat. Next time, we'll probably just boil them in with the soup. Later, dethaw some of the wontons that you froze and pan-fry them!



For the soup, we brought about 10cups of chicken and veggie broth to a slow boil and further flavored it with 1tsp dried basil, 1 tbsp reduced sodium soy sauce, 1 tsp Penzey’s Lemon Pepper, 1/8 tsp Chinese 5 Spice, juice of 1 lime and 1 tsp Sriracha. To the broth, I added half a head of shredded green cabbage, 1 bunch of scallions sliced on the diagonal and 7 sliced baby bella mushrooms.



As soon as the cabbage was wilted, and we had added the already cooked wontons to the soup to let them heat through and that was it! Wonderful, and - as usual - even better reheated the next day!