Wonton Soup

One day I was really craving wonton soup.. so I grabbed a friend, went to Stop and Shop, and did it! I was really impressed to find that Stop and Shop (especially the one in W-town) stocked both wonton skins and ground pork. Wonton skins are only sold in increments of 50 though… so I ended up freezing a bunch and making some dessert wontons (which will be posted tomorrow).

One note– if you freeze wontons, make sure they’re dry when you bag them… otherwise they will stick to each other… which is no fun. Also, in addition to boiling them, you can also pan fry them which is crispy and delicious.

Anyway, this soup was exactly what I needed. Next time I’d use less garlic oil in the broth though.

The recipe is from Tastes of Home.

For wontons:
20 wonton skins
1 pound ground pork
2 cloves garlic, minced
4 oz water chestnuts, minced
garlic powder
soy sauce
vegetable oil

For soup:
1 can chicken broth
1 teaspoon soy sauce
20 shiitake mushrooms, cut into fourths
1 clove garlic, minced
vegetable oil

Marinate ground pork in soy sauce, salt, garlic powder, oil, and cornstarch.

Mix in minced water chestnuts and garlic.

Prepare wontons by placing a spoonful of the meat mixture in the center of the wonton skin (be careful not to put too much or it will burst!). First brush 2 adjacent edges of the skin with water and fold in half diagonally to make a triangle. Then dab one of the bottom 2 corners with water and fold the 2 bottom corners together.

Heat a pot of water to boiling and add wontons and heat until wontons begin to float. Meanwhile, prepare garlic oil by microwaving the oil and garlic for 30 seconds. Heat the rest of the soup ingredients in a pot and add the garlic oil. Serve wontons and soup together.


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