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!
- Ready in: 35 Minutes
- Ideal application: Main, Appetizer
Better Than Bouillon® Roasted Chicken Base,
Chef Myron’s® Premium Shoyu
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.