Wonton Soup

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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/

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