Wonton Soup
Wonton Soup
Print RecipeIngredients
- For the Soup Broth:
- 2 pounds chicken bones
- 1 onion, small, quartered
- 1 carrot, medium, quartered
- 1 1/2 inches ginger, peeled and sliced
- 12 cups water
- For the Wonton Wrappers:
- 2 cups flour
- 1 teaspoon salt
- 2 eggs
- 1/2 cup water, +1 tablespoon
- For the Wonton Filling:
- 1/2 inch ginger, fresh, grated
- 2 Thai chilies, fresh small red, halved lengthwise
- 8 ounces ground pork
- 1 garlic clove, crushed
- 1 green onion, chopped finely
- 2 tablespoons water chestnuts, finely chopped
- 2 tablespoons coriander, fresh, finely chopped
- 1/2 teaspoon sesame oil
- 2 tablespoons Chinese cooking wine
- 1/4 cup soy sauce
- 2 teaspoons sugar
Instructions
For the Broth:
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Combine the chicken bones, onion, carrot, water, the ginger and half of the chili in a large saucepan. Bring the mixture to a boil, reduce heat, and simmer, uncovered for about two hours or until the mixture is reduced by half. Strain the broth through a lined sieve or a colander into a large bowl and discard the solids.
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(Note that the broth can be made ahead to this stage. Cover and refrigerate overnight or freeze it if you prefer.)
To Make the Wontons:
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Mix the flour and salt in a medium bowl. Make a well in the center of the flour. Break the eggs into the well. With a fork, beat the eggs and water for about 10 times. Gently start to work the flour and salt from the side of the well into the egg mixture until a dough forms and becomes sticky and difficult to work with a fork. Once all of the flour is incorporated into the dough, let it rest for 10 about minutes.
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Once it has rested, knead the dough until it is smooth and elastic. Cover and let rest for another 30 minutes.
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Divide the dough into three equal portions. Place 2 portions in a plastic bag. On a floured surface, roll out the third portion almost paper thin to a diameter of 12″ x 12″. With a knife or pastry wheel, cut 16 3″ squares for wontons skins or cut 6 inch squares for egg roll wrappers. Sprinkle a little cornstarch between the squares, stack and place in a plastic bag. Repeat with the remaining dough.
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Makes 40 to 50 wonton skins or about 12 egg roll wrappers.
To Make the Wonton Filling:
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Chop the remaining chili finely. Combine in a small bowl with the pork, garlic, onion, finely chopped water chestnuts, fresh coriander, sesame oil, 2 teaspoons of the wine, 1 teaspoon of the soy sauce, half of the sugar and the remaining ginger.
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You can make the wontons in two ways:
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1. Fill the center of the wrapper with 2 teaspoons to 1 tablespoon of the pork filling, fold it over and press down the edges to seal. Then take the folded edges by the corners and overlap them to form a little hat-like dumpling as in the image below.
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2. Place 2 teaspoons to one level tablespoon of pork filling on the center of each wonton wrapper and brush around the edges with a little water, then gather the edges tightly around the filling and pinch them together firmly to seal the wonton.
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Repeat this process with the remaining pork filling and wonton wrappers.
Finishing the Soup:
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Skim the fat from the surface of the broth and return the broth to a large saucepan if it has been stored. Add the remaining wine, remaining soy sauce and remaining sugar and bring to a boil. Add the wontons to the pot and cook, uncovered for about five minutes or until cooked through.
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Using a slotted spoon, transfer the wontons from the pan to bowls then ladle the broth into bowls.
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