A nice change of pace from kreplach, wonton soup is basically kreplach from a different perspective. This is similar to my mother’s wonton soup (my parents are from Shanghai, and my mother loves making Chinese food!).
Wonton Soup
Recipe By Joy Devor
- Cook & Prep: 15 m
- Serving: 8
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Contains:
Ingredients (12)
Main ingredients
Start Cooking
Make the Soup
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In a bowl, combine the meat, chicken broth, oil, soy sauce, scallions, cornstarch, salt, sugar, and chestnuts. Work a fork through the mixture to make sure it is well mixed. If it’s too dry, add a little water or soy sauce.
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Put a teaspoon of filling in the corner of a wonton skin. Wet the edges of the skin with egg wash, and fold one edge over to the opposite (diagonal) edge to form a triangle. Press the corners together and use the egg wash to stick them to each other.
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Cook the wontons in the soup for about 10 minutes, until the filling is cooked. Don’t overcook, because they may fall apart.
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Before serving, garnish with any combination of chopped scallions, shitake mushrooms, thinly sliced pastrami, or thin noodles.
Note:
The raw wontons can be frozen. After forming them, lay the wontons on a cookie sheet and freeze. Don’t defrost them before boiling.
Tip:
When forming the wontons, be sure your skins don’t dry out. Treat them as you would phyllo dough — keep them damp and use only one at a time.
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