Handmade Wonton Soup

Handmade pork wontons in a delicious ginger-chicken broth. This recipe only takes about 35 minutes to prepare, and it is so delicious and healthy!

by Chef Maryanne Jones
Ready in: 35 Minutes
Ideal application: Main, Appetizer
Products:
Better Than Bouillon^® Roasted Chicken Base,

Chef Myron’s^® Premium Shoyu

Special Notes

This recipe is broken up into three parts: the Soup Base, the Wontons and the Finishing Touch.

Ingredients - Soup Base:
8 cup chicken stock, made from 8 tsp. Better Than Bouillon mixed with 8 cups boiling water
1 tbsp arrowroot powder (cornstarch also works)
1 cup scallions, chopped
2 inches ginger, fresh, peeled and sliced into thin coins
Salt, to taste
Ingredients - Handmade Wontons:
1/4 lbs pork, ground
1 tbsp Chef Myron’s® Premium Shoyu Sauce
1 tbsp dry sherry
1 tsp sesame oil
1 tbsp honey (or sugar)
20 wonton wrappers

Place ingredients for soup base into a large soup pot and bring to a boil over medium heat.
Once boiling, reduce heat to low, cover and simmer for 10 minutes to combine flavors.

Place 2 tablespoons of the chicken stock and the arrowroot into a large mixing bowl and stir to combine.
Mince the scallions and ginger and add to mixing bowl.
Add pork, Chef Myron’s Premium Shoyu, dry sherry, sesame oil and honey to the bowl and mix well.
Fill a cup with water and set it nearby.
Place a wrapper in front of you. Dip your finger in the water and moisten the edges of the wrapper. Place about 1 tablespoon of the meat mixture in the center of the wrapper.
Fold the wrapper in to a triangle, and press firmly along the sides to seal and remove any excess trapped air. Moisten the edges and pinch them together. Place stuffed wonton on a wax paper-lined baking sheet. Repeat until all wontons are made.

Add wontons to the simmering broth.
Stir occasionally until wonton filling is firm and cooked through, about 5 minutes. Wontons will begin to rise to the surface once fully cooked.
Serve hot.