Winter Wonton Soup
If you are looking for a light and easy winter warmer but are tired of the same old soups then this is for you. I need texture and something to chew in my soup which is why I love wonton soup. I usually make a large batch of wontons and then freeze them. By doing this I can whip the broth up and chuck some wontons whenever I am short on time or need something easy to make. This is my go-to meal now that my son Aonghus is growing and moving so much.
What you’ll need (wontons will provide about 6-8 servings and broth will make two servings)
For the Wontons
1-2 packages of wonton wrappers
water for sealing wontons
1 small package of ground pork ( or ground chicken or turkey)
1 1-1 1/2 inch piece of ginger
3 large garlic cloves ( ginger and garlic are personal preference on amounts.)
1-2 scallions
Salt and pepper
1 TSP Sesame Oil
2 TBLS Low Sodium Soy Sauce
For the Broth
4 Cups of Chicken Stock
2 TBLS Low Sodium Soy Sauce
1 Scallion
4 Garlic Cloves
2-inch piece of ginger
What to do
For the Wontons
Mince ginger and garlic into a large bowl
Finely chop scallions and add to bowl
Combine all filling ingredients and mix well.
Place one teaspoon of filling into the center of the wonton wrapper
Dab water on the wonton edge
Fold wonton in half into triangle shape and seal
pull the two farthest point of the wonton together and seal again with dab of water.
That it. Leave out however many you plan on cooking. To freeze lay parchment paper down on cookie sheet and freeze wontons for at least one hour. After the hour you can add them to a ziplock bag without them sticking together and return them to the freezer.
For the Broth
1. Mince ginger and garlic
2. Dice Scallion
3. Combine all broth ingredients and let simmer for 5-7 min to infuse broth.
4. Once those flavours have been infused add wontons and simmer for 7 min. Do not bring to a rolling boil or you will risk the wontons bursting.
5. Serve and enjoy.
