This is a rough recipe of my delicious wontons in soup. I do not measure my ingredients, so measurements here are guesstimates. Once you cook it a few times, you will be able to adjust to your own liking. You can also add different kinds of vegetables to your soup like carrots, broccoli etc. For the wontons, you can add shrimp to the stuffing as well. It’s up to you!
Servings: 3-4 (makes 30-40 wontons)
1lb ground lean pork
1 package wonton wraps
4 stalks of green onion
1 small can water chestnuts
Hand full of chives
3 tsp soya sauce
1/2 tsp salt
2 tsp sugar
1 tsp sesame oil
1/2 tsp pepper
1 clove garlic
2L low sodium chicken stock
2-4 bok choy
1 cup bean sprouts
Marinade the pork by mixing soya sauce, salt, sugar, and pepper together with pork. Refrigerate for 2-4 hours ahead.
In a food processor, chop 2/3rds can of water chestnuts, 3 stalks of green onion and some chives. Mix chopped vegetables in with marinated meat.
Get a bowl of water ready for wrapping the wontons. In each wonton wrapper, put in about 1tbsp full of meat mixture. Depending on the size of your wonton wrappers, you may need to experiment with the amount of meat to wrap. Dab outer edge of wrap with water. Bring corners up and wrap together into a pouch. If needed, use more water to make sure wontons are well sealed.
To make soup base, heat chicken stock and add a tbsp of soya sauce and a few drops of sesame oil to soup. Add in remaining roughly chopped green onions, water chestnuts (sliced not chopped), garlic, and chives into soup base (I didn’t have ginger, but if you have it on hand, you can put a few slices in). Bring to boil then let simmer while we cook the wontons.
In a large pot of boiling water, gently toss in the wontons and boil for 5-8 mins until they float to the top.
At the last minute, place bok choy into soup base and cook for 1 min.
In a large bowl, place in wontons, raw bean sprouts and pour soup over top.