I love soups and especially Asian style, not only is this wonton soup comforting, but also full of flavor. Turns out it is easier than I imagined and the process to make the wontons is fun and entertaining.
The recipe below for the wonton filling is enough to make 32-34 wrappers. However, amount may vary deppendig on the size of the wrapper. Use about 5 wontons per serving and freeze the additional wontons in an airtight container.
For the wonton filling
Won ton wrappers (32-34 wontons)
500 grams of ground beef
1 tablespoon of fresh ginger (minced)
2 cloves of garlic (minced)
1-2 green onions (finely chopped)
2 tablespoons of soy sauce
2 tablespoons of sesame oil
Pinch of salt
Fresh black pepper
1/4 teaspoon of brown sugar
For the soup Ingredients (4 servings)
2 liters of chicken broth
1 cm of thinly sliced ginger
2 cloves of garlic (minced)
4 green onions (chop both green and white parts separately)
4 tablespoons of soy sauce
Fish sauce (optional)
Sesame oil
4 heads of bok choy (cut in quarters)
4 portions of egg noodles
Fresh cilantro
Preparation:
Start by preparing the wonton filling. Defrost the wrappers and place them in a flat surface. In a bowl mix the minced meat with all other filing ingredients.
Put about 1 tablespoon of the filling in each wonton wrapper. Then brush the edges with water and seal each wraper making sure it is air tight and there are no open edges. Once folded place them on cooking paper so they don´t stick (preferably cover them so that they do not dry out).
In a large pot add sesame oil, once hot add the ginger, garlic and the white parts of the onion. Add the chicken broth and bring to a boil. Reduce the heat and let simmer for about 10 minutes for the flavors to infuse in the broth. If you desire, you can remove the ginger, garlic and onion for a cleaner broth. Season the soup with salt, soy, and fish sauce if you like, I prefer mine with only soy sauce.
Add the wontons to the broth and allow to cook for about 5 minutes or until they float to the top. Remove from the broth and place them in the serving bowls.
In a separate pot bring water to a boil and add the bok choy and let it cook for about 3 minutes to soften. Remove from the water and place into the serving bowls.
In the same boiling water cook your egg noodles according to the instructions on the package (about 3 minutes). Once cooked, drain the noodles and place them in the bowl with the bok choy and wontons.
Finally pour the chicken broth on top of the bowl and garnish with the green onions and chopped cilantro.
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