Wonton Soup Recipe. All the world loves stuffed pasta served in a rich broth, whether it’s tortellini, kreplach or wontons. It is easy to find wonton wrappers in many food stores, so why not dazzle your family and friends with this delectable soup?
To make ginger juice, grate ginger to a fine paste, place in a small, fine-mesh sieve, and press with the back of a spoon to extract the juice.
Recipe courtesy of Williams-Sonoma and adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998).
- FOR WONTONS:
- 1/2 pound ground pork
- 1/4 pound peeled shrimp, chopped
- 1/4 cup finely minced water chestnuts
- 1/4 cup finely minced green onions
- 1 egg
- 2 tablespoons light soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons Asian sesame oil
- 1 teaspoon ginger juice
- Salt, to taste, if needed
- 1 package (1 pound) wonton wrappers
- 2 teaspoons cornstarch dissolved in 2 tablespoons water
- FOR SOUP:
- 8 cups low-sodium chicken broth simmered with 3 or 4 slices peeled fresh ginger for 10 to 15 minutes
- 1 large bunch spinach, tough stems removed, leaves washed and cut into wide strips
- 1 To make the wontons, in a medium bowl, combine the pork, shrimp, water chestnuts and green onions. In a small bowl, whisk together the egg, soy sauce, sherry, sesame oil and ginger juice. Stir the egg mixture into the pork mixture, mixing well. Bring a saucepan three-fourths full of water to a boil, add a small ball of the pork mixture to the water, and poach until cooked through, 2 to 3 minutes. Drain, taste and adjust the seasonings with soy sauce, ginger juice or a little salt.
- 2 To assemble the wontons, lay out 10 wonton wrappers on a work surface. Place a teaspoon or so of the mixture in the center of each wrapper. Dip your finger in the cornstarch mixture and spread along two edges of each wrapper. Fold each in half on the diagonal to form a triangle and press the seams to seal securely. Place on a baking sheet. Repeat until all the stuffing is used; you should have about 48 wontons. Wrap any leftover wrappers airtight and store in the refrigerator for up to 1 week. Refrigerate the wontons until needed.
- 3 In a large saucepan, bring the broth to a boil over high heat, then reduce the heat to low to maintain a gentle simmer. At the same time, bring a large saucepan half-full of water to a boil. Carefully drop the wontons into the boiling water. When the water returns to a boil, add 1 1/2 cups cold water. When the water returns to a boil, add 1 more cup cold water. Return to a boil again, then reduce the heat to low and simmer until the filling is cooked through, about 5 minutes. Using a slotted spoon, transfer the wontons to the simmering broth. Add the spinach and simmer until it wilts, about 1 minute.
- 4 To serve, ladle the soup into 6 large warmed bowls, dividing the wontons evenly. Serves 6.