Chinese New Year: Wonton Soup

Chinese New Year: Wonton Soup

By Jillian Bedell

Ingredients

  • By Jillian Bedell
  • I never want to make any sweeping, declarative statements on the internet that I might, one day, live to regret. But wonton soup is the best thing you could ever eat in the middle of a long winter and if you don’t agree with me you are a total numbskull and we aren’t even friends. It never ceases to amaze me that you can just make things that you’ve eaten and loved a thousand times, that are shrouded in mystery, and seem impossibly alchemical. I suppose after last year’s successful experiment in wonton frying I should have had more faith. I struggle with what I cannot see.
  • Making wontons is fun and totally easy! You get to squish ground pork with your fingers to make the filling and do a little folding technique for dozens of purses or water lilies, or nurse’s caps or what have you. This recipe does yield about a bazillion wontons, so you may want to portion them out, fry some, freeze a few, as you like.
  • I like to flavor the plain (boxed) chicken broth with lots of scallions. But you could also use cilantro. One of the only Chinese restaurants in Portland I enjoyed makes a wonton soup broth brimming with bok choy and cabbage, etc.  and it’s just fantastic. You know how sometimes you get wonton soup and it’s like a dun-colored dishwater? I really hate that.
  • The other thing I was questioning as I set out was whether or not to make my own wonton skins. Then I realized that Chinese New Year isn’t about making authentic Chinese food. Far from it. I have zero idea what more than a billion Chinese people in a nation slightly larger geographically than the US are eating for breakfast, lunch, or dinner. We’re recreating American-style Chinese takeout, to the best of our home cook abilities. And that stuff has got to be mostly frozen, cooked and shipped from a factory in Duluth. The main task here is crafting a tasty filling, which you can test by cooking some in a pan to check seasoning. Make this, it’s nice. And so are you. Really, I think so. We’re totally friends again.
  • Wonton Soup
  • Adapted from a recipe by Joylicious
  • Ingredients:
  • 7  oz shrimp, peeled and finely chopped
  • 14 oz ground pork
  • 1/2 egg white
  • 1 tablespoon corn starch
  • 1 tablespoon rice wine
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger, grated
  • 1 teaspoon sugar
  • 1/4 teaspoon table salt
  • 1 package wonton wrappers
  • Chicken broth
  • Scallions, thinly sliced
Read the whole recipe on From Away