I have been making this wonderful and delicious soup for years! My inspiration came from Martin Yan’s “Wonton Soup,” A Wok for All Seasons, Doubleday, 1988. The next time I make this soup, I hope to use ingredients that are entirely organic. The ingredients in this soup can either be made gluten-free or bought gluten-free. At the bottom of this blog is a link of a recipe to make gluten-free wonton wrappers.
Wonton filling:
- 1/4 pound lean ground pork
- 1 tablespoon water chestnut, finely chopped
- 1 green onion, including top, minced
- 1 organic egg white
- 1 1/2 teaspoons soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon cornstarch
- 1/8 teaspoon sea salt
Combine filling ingredients in a small bowl and mix well.
Wonton:
- 25 wonton wrappers
- 1 organic egg white, lightly beaten (to “seal” wonton wrappers)
Put a damp paper towel over the wonton wrappers to prevent them from drying out. Place 1 teaspoon of filling in the center of a wrapper. Using your index finger “brush” the edges of wrapper with egg white. Fold in half over filling to form a triangle. Press edges of wrapper firmly to seal. Place filled wonton on a plate and cover with a damp paper towel, while filling the remaining wrappers.
Cook wontons in a large pot of boiling water for about 2 minutes, until filling is no longer pink. Drain and place wontons in a bowl of cold water to prevent them from sticking to each other.
Soup:
- 6 cups organic chicken broth
- 1/2 teaspoon sesame seed oil
- 1/4 cup water chestnuts, sliced*
- 1/4 cup bamboo shoots, sliced*
- Sea salt
- Freshly ground pepper
- 1 green onion, thinly sliced on the diagonal for garnish
In a large pot, bring the broth to a boil. Add sesame seed oil. Salt and pepper to taste. Add vegetables and cook until slightly tender. Drain the wontons and add to the broth. Garnish with green onion. Serves 6 to 8.
Blogger’s notes:
*I used 1/2 cup sliced organic carrots, celery and mushrooms, instead of water chestnuts and bamboo shoots. I also added about 3 ounces of snow peas. This is personal preference, but I like having healthy vegetables in my soup.
You can freeze uncooked wontons by placing them on a cookie sheet in the freezer until firm. Put frozen wontons in a plastic bag and return to the freezer. Boil frozen wontons for 4 minutes and add to broth.
http://myglutenfreefoods.com/gluten-free-egg-roll-wrappers-or-won-tons/
