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Name: Simple Wonton Soup
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Asian
Ingredients: 10 ounces Baby bok choy; 1 cup Ground pork; 2.5 tablespoons Toasted sesame oil; 1 pinch White pepper; .5 teaspoon Salt; 1 tablespoon Shaoxing wine; 6 cups Chicken Stock; 1 tablespoon Toasted sesame oil; .5 teaspoon Salt; .5 teaspoon White pepper; 1 whole Scallion

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INGREDIENTS

10 ounces Baby bok choy
1 cup Ground pork
2.5 tablespoons Toasted sesame oil
1 pinch White pepper
.5 teaspoon Salt
1 tablespoon Shaoxing wine
6 cups Chicken Stock
1 tablespoon Toasted sesame oil
.5 teaspoon Salt
.5 teaspoon White pepper
1 whole Scallion

Servings

INSTRUCTIONS

Start by thoroughly washing the vegetables. Bring a large pot of water to a boil and blanch the vegetables just until wilted. Drain and rinse in cold water.

Grab a good clump of veg and carefully squeeze out as much water as you can. Very finely chop the vegetables (you can also speed up the process by throwing them in the food processor). In a medium bowl, add the finely chopped vegetables, ground pork, sesame oil, white pepper, soy sauce, salt, and wine. Mix very thoroughly until the mixture is totally emulsified—almost like a paste.

Now it’s time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.

Hold the bottom two corners of the little rectangle you just made and bring the two corners together. You can use a bit of water to make sure they stick. And that’s it! Keep assembling until all the filling is gone. Place the wontons on a baking sheet or plate lined with parchment paper to prevent sticking.

At this point, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to Ziploc bags once they’re frozen. They’ll keep for a couple months in the freezer, and be ready for wonton soup whenever you want it.

To make the soup, heat your chicken stock to a simmer and add sesame oil , white pepper, and salt.

Bring a separate pot of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a swirling, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom. If they do stick, don’t worry, They should come free once they’re cooked. They’re done when they float. Take care not to overcook them – mushy wontons are a sin! Remove the wontons with a slotted spoon and put them in bowls.

Pour the soup over the wontons and garnish with scallions. Serve!

Wontons can also be frozen for use later. Lay them out on a baking sheet lined with parchment paper and put the baking sheet in the freezer. Once they're frozen, transfer them into a ziploc bag and freeze for up to two months.

NOTES

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Simple Wonton Soup

10 ounces Baby bok choy
1 cup Ground pork
2.5 tablespoons Toasted sesame oil
1 pinch White pepper
.5 teaspoon Salt
1 tablespoon Shaoxing wine
6 cups Chicken Stock
1 tablespoon Toasted sesame oil
.5 teaspoon Salt
.5 teaspoon White pepper
1 whole Scallion

Start by thoroughly washing the vegetables. Bring a large pot of water to a boil and blanch the vegetables just until wilted. Drain and rinse in cold water.

To make the soup, heat your chicken stock to a simmer and add sesame oil , white pepper, and salt.

Pour the soup over the wontons and garnish with scallions. Serve!

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Nutrition

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Serving Size: 1 Serving (879g)
Recipe Makes: 4 Servings

Calories: 493
Calories from Fat: 293 (59%)

Amt Per Serving		% DV

	Total Fat 32.6g	43 %
	Saturated Fat 5.7g	29 %
	Monounsaturated Fat 13.6g
	Polyunsanturated Fat 11.5g
Cholesterol 21.6mg		7 %
Sodium 1122.5mg		39 %
Potassium 1128mg		30 %
Total Carbohydrate 29.2g		9 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 27.6g
Protein 20.4g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 493

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