Wonton Dumpling Noodle Soup – Hearty & Soulful

Almost every Chinese restaurant in the States has wonton soup on its menu, and they can vary from flavor, texture, quality, or all of the above. Because it’s so common, I rarely decide to go through the process at home, but it can really be fun if you let it. Have a partner (of all ages!) join you in wrapping and it’ll be done in no time at all. And the flavor is SO much better than any store-bought version, not to mention no preservatives and ingredients we can’t pronounce. These wonton dumplings have a flavor similar to Shanghai dumplings, which aren’t typically eaten with soup, because of the spicy & aromatic ginger that wafts up at you in every bite. Of course, cilantro is always a winner in my book and for good reason. However which way you decide to go with it, try it out soon!

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Makes about 30 medium-sized wonton dumplings.

  • 1 lb. extra lean ground pork
  • 1/4 lb. shrimp, peeled, de-veined, and finely chopped/diced
  • 1/2 teaspoon fresh ginger, finely minced or grated
  • 1/4 cup cilantro, minced
  • 2 tablespoons scallions, minced
  • 1/4 cup water chestnuts, drained and roughly chopped into small pieces
  • 1 cup fresh shiitake mushrooms, minced
  • 1/2 teaspoon toasted sesame oil
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons cornstarch
  • 1 quart (4 cups) low-sodium chicken stock + 2 cups stock + 1 tablespoon low-sodium soy sauce
  • approximately 30 square wonton wrappers (I used the “thin-skin” style wrapper)
  • cooked egg noodles
  • bok choy
  • water to seal the dumplings

Heat a skillet over medium heat with approximately 2 tablespoons of canola or vegetable oil. Saute mushrooms with a touch of salt until water has evaporated and the mushrooms begin to brown, about 4-5 minutes. Remove from heat and allow to cool to room temperature.

Once mushroom mixture has had a chance to cool, thoroughly mix together all ingredients except for stock, water, noodles, and bok choy. Season with a pinch of salt, if desired. Then begin to wrap by placing about 1-2 teaspoons of the pork-shrimp filling in the center of each wrapper. With the wrapper sitting on your palm, moisten or dampen the edges of the wrapper until wet. Quickly seal the opposite corners first, then crimp/press the edges together. Make sure to firmly seal the edges or else it will break apart when boiled. Continue the same procedure until all the filling has been used. *note: try to keep a dampened towel over the exposed wonton wrappers because they have a tendency to dry out.

When ready to cook, boil enough water for the amount of dumplings you plan to make. When water is at a rolling boil, gently drop in your dumplings and reduce heat to medium to maintain a gentle but steady simmer. Stir the dumplings around in the water to prevent the wrapper from sticking to the bottom of the pot. Simmer for about 10-15 minutes or until firm, opaque, and cooked through. About 2 minutes before the dumplings are done, blanch the bok choy in a separate pot of boiling stock,2 cups of water, and soy sauce. Cook until bright green and slightly tender.

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