This recipe sounds pretty fancy, but I am going to tell you a secret. (it’s not). Do not get me wrong, it is time consuming to make homemade wontons, but it is not difficult. Also DO NOT BEAT YOURSELF UP if some of them burst open, it happens to us all. Wonton soup is something I find quite comforting, it is something I want when I am sick, because it is simple and delicious. You could eat these wontons pan fried as well rather than in a soup, it just depends on what you want.
Start by chopping up 7 green onions, 1 tablespoon of minced ginger, plus peeling a separate 1 inch piece, and mincing two cloves of garlic. This is all the chopping you will have to do. See, I told you it wasn’t too tricky.
Next in a medium bowl add 1 pound of ground pork, add 2 tablespoons of the chopped onions, 1 tablespoon of minced ginger, all your garlic, 1 tablespoon of brown sugar, 2 tablespoons of reduced sodium soy sauce, and 2 tablespoons of rice vinegar. Mix this thoroughly. Next allow this mixture to rest for 25-30 minutes so the flavors can meld.
The next part is the most time-consuming of the whole cooking process. Take 65-70 wonton wrappers, you can typically find them in the refrigerator section at your local grocery store, if not there I would try a local asian market.
Find yourself a flat surface, and get a small bowl with a little bit of water. Lay your wonton wrapper flat, and add 1 teaspoon of your meat mixture. Dip your finger in the water and smooth it along all the edges until they are damp, you should be able to feel the difference. Fold the wonton along the diagonal and squeeze out any extra air. Then take on of the side corners (see the photo in case you are confused by what I mean) and fold it into the center, wet the part of the corner that is facing up and then fold in the other corner using the wet surface to make sure it sticks. It will end up looking like a little crown. Continue to do this for quite a while until you have 65-70 wontons. You can scale down this recipe if want, but with things like this I would prefer to do it all at once and then freeze them for later.
Once your wontons are finished, take 12 cups of chicken stock and place it in a large soup pot (if you are eating them all, if not you can use a little less I would say 4 cups per every 20 wontons). Then add to your chicken stock your peeled piece of ginger and bring it to a boil. Then remove the ginger piece and turn the heat down. Next, add a few wontons at a time about 5 and simmer them for about 5 minutes, then serve them with some of the broth and continue with the next set. It can be tempting to put them all in at once, but they will congeal and form one huge wonton or they will fall apart (I only know from personal experience). Then serve the wonton soup in a bowl and top with some of the remaining green onions for garnish.
-1 lb. ground pork
-7 green onions, chopped and divided
-1 tablespoon ginger minced and a separate 1 inch peeled piece of fresh ginger
-2 cloves of garlic, minced
-1 tablespoon of brown sugar
-2 tablespoons reduced sodium soy sauce
-2 tablespoons rice vinegar
-65-70 wonton wrappers
-12 cups of chicken stock
1. Combine pork, minced ginger, garlic, brown sugar, 2 tablespoons of the green onions, brown sugar, soy sauce and rice vinegar in a medium bowl. Allow mixture to sit for 25-30 minutes in the fridge.
2. Arrange a flat surface and a small bowl of water. Lay the wonton wrapper out flat. Add a teaspoon of the meat mixture to the center, using a finger wet the edges of the wonton. Fold the wonton along a diagonal, making sure to squeeze out any extra air bubbles. There will now be three corners remaining, two opposite from one another, fold in one of those two corners, and wet the surface facing up. Then fold in the opposite corner. The wonton will look like a little crown. Continue until you are done with the pork mixture.
3. Add chicken broth and ginger piece to a large soup pot. Bring the broth to a boil, then remove the ginger piece. Turn the heat down to a simmer, medium-medium low. Add 5 wontons and cook for 5 minutes or until cooked through. Then place the wontons and some of the stock in a bowl to serve. Top with remaining green onions. Continue the process until all wontons are cooked.
You can freeze some of the wontons once they are formed and eat them later, just make sure they are fully thawed before you boil them or boil them for a longer amount of time.
If not eating all the wontons reduce chicken stock to about 1 cup per 5 wontons.
Do NOT ADD ALL THE WONTONS AT ONCE, or you will have one big wonton mess.