Ginger Soy Wonton Soup
Pork and ginger wonton dumplings are poached in a ginger soy broth with fresh chili, bok choy and mushrooms. A delicious healthy light soup with a flavorful warming broth.
We do recommend making the homemade wontons because they are tender and delicious, however if you are short on time (which we all are!) frozen wontons can be substituted.
Ingredients:
Broth Ingredients: (serves 2)
1/4 Cup Wozz! Ginger Soy Infusion Sauce
4 Cups Chicken Stock
1 Tbsp Light Soy Sauce or Tamari
Vegetables To Add To The Broth:
Mushrooms - Pioppino and Maitake (you can use whichever mushrooms you prefer - other good choices are shitake or enoki - but use whatever mushrooms you enjoy)
Bok Choy trimmed and slice lengthwise in either halves or quarters (if bok choy is large then quarter - mini bok choy can be halved)
Fresno Chili sliced thin
Scallions sliced thin
about 1 bok choy cut in half (2 halves) and a few mushrooms per bowl of hot soup
Garnish with a few sliced red Fresno chilis and a few scallion slices
Pork Wontons: (makes 50-60 wontons) - you can either make all the wontons and freeze them to save for later recipes or cut recipe in half.
Fresh Wonton Wrappers (2 packets fresh) - (there are about 40 wontons per package so you will have leftovers in you buy 2 packets - you can easily freeze the wonton wrappers for later use or make additional wonton dumplings and freeze them)
1.5 lb / 600g Ground Pork
3 Spring Onions Chopped
1.5 oz Freshly Grated Ginger (about a 2.5 inch fresh piece of ginger)
1.5 Tbsp Light Soy Sauce
3 Tbsp Sesame Seed Oil
3 Tbsp Shaoxing Cooking Wine/Sherry/Sake/or Dry Vermouth (you can use any of these options - we used dry vermouth)
Salt
Recipe:
Make Your Wonton Filling:
In a large bowl, combine ground pork, pinch of salt, grated ginger, chopped scallions, light soy sauce, sesame seed oil and dry vermouth. Mash up to combine.
To Make Your Wontons:
Keep your fresh wonton wrappers covered in plastic wrap as you make these so your wonton wrappers do not dry out.
Position your wonton like a diamond. Add a teaspoon or so of pork filling to center of wonton wrapper. Fold in half (making a triangle) adding just a little bit of water with your fingertips where you want you to fold your wrapper (make sure there are no air pockets in the wrapper as you fold).
Now fold the two bottom sides of triangle toward middle, so the wonton looks like an envelope or hat using a little water again to "glue" in the sides. The top triangle does not get folded. If you need to see how this is done, you can google "folding wonton technique" to see the process. There are different ways you can fold a wonton and you can choose whichever way suits your preferences.
Do this to each of your wontons. Add to a tray as you go and cover with plastic wrap so they do not dry out.
Make Your Broth:
In a large pot on medium high heat, add chicken stock, Wozz! Ginger Soy Infusion Sauce and soy sauce (or tamari). Bring to a low simmer.
Poach Your Wontons and Add Vegetables:
Add wontons to simmering broth and cook for approximately 4 minutes or until wontons float. Add bok choy and mushrooms to blanch in broth for just a minute. Remove wontons from broth, add to bowl. Ladle broth over top of wontons with bok choy and mushrooms. Garnish with fresh sliced red chili and scallions. Serve hot.
