Wonton Soup Recipe
- 1.5 Gallon Soup Pot
- 1 lb fresh ground pork
- 1 green onion sliced thin
- 1 egg
- 2 tablespoons bread crumbs
- 4 quarts chicken stock
- 2 oz fresh wood ear mushrooms or portabella mushrooms chopped fine
- 1 pack wonton wrappers
- 1 teaspoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 teaspoon black pepper ground
- 2 tablespoons garlic minced
- 2 tablespoons ginger. Peeled and minced
- 1 green onion sliced thin
- add garlic, mushrooms, ginger and green onions to a food processor and process until extremely fine and almost paste-like. In a large bowl add pork, mushrooms, garlic, ginger, green onions, egg, bread crumbs, dark soy sauce, light soy sauce, and black pepper. Mix all ingredients together until mixture is smooth and looks like meatball or hamburger mixture. Allow flavors to marinade together at least 30 minutes. Overnight is even better.
Making the Dumplings
- Making dumplings is much easier as a two person operation. One to fill the dumplings, and one to seal the dumplings. Using a large baking sheet lay out wonton skins so that the dumplings may be made quickly. Fill a small cup with water and place to side of baking sheet. Using your thumb and forefinger, place approximately 1 tsp of filling into the center of each dumpling. After all wonton skins have filling, wash your hands of the filling mixture, and begin to seal the dumplings. Use water from the cup we placed out earlier to line the edges with water and then fold them into triangular packages. Make certain that there are no air bubbles in the dumplings. Repeat this set of actions until all dumplings have been made. Keep in mind that extra dumplings can be packaged and frozen for later use.
Cooking the Dumplings and Serving the Soup
- Bring the chicken broth to a boil and then lower the heat to a low simmer. Place as many dumplings as you can eat into the broth and allow to simmer, stirring occasionally for about 20-30 minutes or until the dumpling filling is fully cooked.
- Place dumplings and broth into a bowl, garnish with a few slices of green onion and serve.
For a more authentic flavor finish with a drop or two of sesame oil.
I like to cook a little ginger into the broth for a warmer soup flavor.
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