Wonton soup might be something you’ve never thought to make before but I’m hoping to change that! It’s super easy, fun to make – get the kids to help! And best of all – delicious! 🍲
- Ground pork, chicken or turkey
- Shrimp (finely chopped)
- 1 tsp fresh ground sea salt
- Fresh ground white pepper (use black if you don’t have white) to your taste preference
- 1 tbsp grated, organic, fresh ginger
- 1 tbsp Bragg’s Liquid Soy or soy sauce
- 1 tsp Allergy-safe sesame oil*
- 6-8 strands of chives snipped with scissors into little snippets
- 1 pkg wonton wrappers
*Be wary of asian products that may contain nut or peanut oils. If in doubt call the manufacturer to make sure that the sesame oil you are using is nut and peanut-free.
For the Stock:
- tsps organic soy sauce (I use Kikkoman USA brand -contact them to inquire about allergens if unsure)
- 3 tbsps vegetable oil
- 4 tbsps sugar
- 1/2 tsp crushed red pepper flakes* (optional – use less or omit if you don’t want the spice)
- Combine the ingredients for the stock in a large pot and heat this broth while preparing the wontons.
- Combine the ingredients for the wonton filling in a large bowl. Place one tablespoonful of filling in the centre of one wrapper.
- Have a bowl of cold water handy. Wet your fingers and put a dab of moisture on each edge of the wonton wrapper and then fold the wonton to make a little parcel. There are many youtube videos on how to do this (like this one) and tutorials. You can get really fancy and make beautiful little parcels or you can simply seal the edges so that none of the filling comes out!
- Once you have finished stuffing all of your wontons, gently drop them into your preheated stock. Bring to a boil and cook the wontons for 3-5 minutes until they float to the surface. Reduce the heat to simmer and cook for an additional few minutes (2-4).
- Serve hot with optional garnish of chopped chives, and Bragg’s or soy sauce for additional seasoning. Enjoy!