Throwback Thursday: Wonton Soup

April 28, 2011 0 comments Article Lunch, Main Course, Meat, Recipes, Soup, Vegetables

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!

Wonton Soup

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Servings 6

Ingredients

3/4 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
1 1/2 cups carrots diced

Instructions

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, 1/8 cup green onions, sugar snap peas and carrots to a rolling boil. Let simmer for 10 minutes.
Serve soup topped with wontons.