Wonton Soup

Growing up I never looked too deeply into Asian history, however, I always had a respect and great appreciation of the Chinese culture. Being one that thoroughly loves Asian cuisine especially Chinese food I thought what would be better than making some classic Chinese food. I am quick to tackle rice dishes but I am still working on perfecting my rice dishes.

So, although Soup may be one of the last things I think of when I think of Chinese food, wonton soup is one of the most popular dishes that historically the upper class would partake in. With Chinese New Year underway I wanted to share with you all my rendition of the classic Wonton Soup!

This amazing classic traditionally tends to have soy and shellfish, yet, I have made my recipes top 8 allergy-free.

Ingredients:

• Wong Tong Wrappers
• Pork; Ground Meat
• Coco Aminos
• Rice Vinegar
• Sesame Oil
• Garlic
• Ginger
• Adobo
• Green Onion
• Arrowroot Powder
• Sugar
• Water
• Broth
• Mushroom
• Salt & Pepper

Materials

• Mixing bowl
• Large Mixing Spoon
• Large Kitchen Knife
• Small Bowl
• Medium Cooking Pots

Preparing Wonton Dumplings:

In a large mixing bowl combine the ground pork, adobo, arrowroot, sugar, water, garlic, ginger, onion, aminos, vinegar, and oil to form the filling with your mixing spoon or kitchen spatula.

Once your pork mixture is formed, gather a small bowl of water, a cooking brush, and wonton wrappers (covered with a damp towel) to prepare wonton dumplings.

Take a wonton wrapper and with a cooking brush place water around the parameter of the wrapper and add a teaspoon amount of pork filling to the center of the wrapper

Tip: Be sure to not overwater the parameter of the wonton wrappers, as well as, do not overfill wrapper with your pork filling as these will cause trouble while cooking.

Fold wonton wrapper in two to seal the parameter and gather the bottom edges of dumpling and bond with water for desired dumpling shape.

Place dumpling on a lightly floured cookie sheet and repeat steps 3 through 5 until all filling is used (Yields approx 40-50 dumplings).

Allow dumplings to rest in the refrigerator covered until ready to cook. In a medium cooking pot, begin boiling water for dumplings.

Preparing Soup:

While water begins to boil, in another medium pot begin to cook aminos, oil, garlic, broth, half green onion, salt, and mushroom in medium-low heat.

Tip: Taste broth while cooking if not seasoned enough add salt to your desired taste.

Once the water has been brought to a full boil, begin to cook wontons for 4-6mins until dumplings begin to float.

Tip: Be sure water is at a complete boil before cooking wontons to avoid improper cooking and mushy wontons.

After cooking wontons, remove from water and prepare to serve immediately. To serve, place the desired amount of dumplings and ladle about a cup and a half of broth soup top with chives and serve.

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