There are a few classic things that I feel like every cook needs to try at some point, even if you just cook at home for fun. Wontons are one of those things. I personally think they are kind of a hassle, but they are a good thing to know how to make and will expand your culinary skills. This week’s throwback recipe is from the first time I ever made wontons, for a wonton soup.
This soup is light and healthy. It is great if you are feeling a bit under the weather or if you simply want a refreshing lunch on a cold day. The fried wontons give the soup a nice crunch if fried properly. I usually struggle with frying things since I don’t have a thermometer and don’t fry things that often. It’s important to fry the wontons at the right temperature or else they will burn (too hot) or get soggy (too cool). Enjoy!
- ¾ lb boneless pork loin (coarsely chopped)
- 1 tsp brown sugar
- 1 tbsp Chinese rice wine
- 2 tbsp light soy sauce
- 3 green onions (finely chopped)
- 24 (3.5 inch square) wonton wrappers
- 3 cups vegetable oil
- 3 (14 oz) cans chicken stock
- 2 cups whole sugar snap peas
- 1½ cups carrots (diced)
- In a large bowl, combine the pork, sugar, wine, soy sauce, 2 tsp chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
- Sauté the pork over medium-high heat until browned.
- Place about 1 tsp of the pork filling at the center of each wonton skin.
- Moisten all 4 edges of the wonton wrapper with water, then fold each corner into the center and pinch edges together firmly to make a seal. Continue until all wrappers are used.
- Heat the vegetable oil over medium-high heat (to 375F) in a pot and fry wontons in batches. Let the wontons cool on paper towels after frying.
- Bring the chicken stock, ⅛ cup green onions, sugar snap peas and carrots to a rolling boil. Let simmer for 10 minutes.
- Serve soup topped with wontons.