INGREDIENTS:
- 2 tablespoons Cooking Oil (I used Extra Virgin Olive Oil)
- 4 cloves Garlic, Minced
- 1 medium Shallot, Sliced Thin
- 2 tablespoon Fresh Ginger, Grated
- 8 ounces Shiitake Mushrooms, Sliced and Woody Stems Removed
- 10 cups Chicken Stock
- 2 cups Water
- 1 tablespoon Chili Garlic Paste
- 1 tablespoon Soy Sauce
- 4 large Carrots, Cut On The Bias
- 12 ounces Square Wonton Wrappers
- 1 pound Plain Ground Pork
- 1 whole Egg, Yolk and White Separated
- 3 cloves Garlic, Minced
- 3 whole Green Onions, Sliced Thin
- 2 tablespoon Fresh Ginger, Grated
- 1 tablespoon Soy Sauce
- 1 tablespoon Toasted Sesame Seed Oil
- 1 teaspoon Chili Garlic Paste
- 3 whole Baby Bok Choy, Sliced Thin
- 8 ounces Canned Sliced Bamboo Shoots, Drained
- 3 whole Green Onions, Sliced Thin
- 1 tablespoon Toasted Sesame Seed Oil
- For Serving: Soy Sauce, Chili Garlic Paste, Sriracha Sauce, and any other desired condiments.
INSTRUCTIONS:
- Wonton Soup Base: In a large soup pot heat oil over medium-high heat until hot.
- Add garlic, shallot, and ginger, cook until fragrant.
- Add mushrooms and cook for 1 minute until softened. Stir in chicken stock, water, chili paste, soy sauce, and carrots.
- Bring to a simmer, cover, and reduce heat to low. Cook for 30 minutes while making wontons or until carrots are tender.
- Wonton Dumplings: Mix together ground pork, 1 egg yolk, garlic, green onions, ginger, soy sauce, toasted sesame seed oil, and chili garlic paste.
- Mix together egg white with 1 tablespoon of water.
- Take 1 wonton wrapper and brush all 4 edges with egg white mixture.
- Place about 3/4 tablespoon of ground pork mixture into the center of wrapper.
- Fold in half so corners meet to form a triangle.
- Press all air out of wonton wrappers and press edges together. Brush opposite corners with egg white mixture.
- Overlap corners in the center and press together to form an envelope shape. Repeat with remaining wrappers until all pork has been used.
- Wontons can be frozen separately on a parchment lined cookie sheet and then stored frozen in a ziplock bag until ready to use. Add frozen wontons directly into boiling soup and allow an extra 5-10 minutes to cook.
- To assemble Wonton Soup: Drop assembled wontons into simmering soup. Cook for 4 minutes or until wontons start to float to the top of soup, stir 2-3 times as needed to prevent wontons sticking to the bottom of the pot.
- Gently stir in bok choy, bamboo shoots, green onions, and toasted sesame seed oil. Cook an additional 5 minutes or until wontons are cooked through and bok choy is bright green.
- Serve with additional condiments if desired.
Source: Serena Bakes Simply
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