Wonton Soup (Chinese Dumpling Soup)
Wonton Soup (Chinese Dumpling Soup)
Ingredients
- 1 box 454 g wonton pastry squares, thawed
- 5 cups (1.25 litres) good chicken broth (see note)
- Green onion, finely chopped (for garnish)
- 250 g lean ground pork
- 1 egg
- 1/4 cup (60 ml) water chestnuts, finely chopped
- 2 green onions, finely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon (15 ml) soy sauce
- Pepper
Instructions
- In a bowl, combine all the filling ingredients. Place 5 ml (1 teaspoon) of filling on each square of dough. You'll need about 45 squares. Moisten with water around the filling and fold into a triangle. Moisten the two opposite ends, fold them and attach them at the centre. Set 16 dumplings aside for the soup recipe and freeze the other individually on a baking sheet lined with parchment paper. Once fully frozen, stored in a freezer bag. They will keep for three months in the freezer.
- In a pot of salted boiling water, cook the dumplings for 5 minutes. Cook only a few at a time to prevent them from sticking to each other. Drain. Cook a second time in the boiling chicken broth for about 5 minutes. When serving, garnish with green onion.
Wonton Soup (Chinese Dumpling Soup)