Wonton Soup

Wonton Soup
(Courtesy Yuhong Sun)

 

Wontons:

½ lb pork

2 scallions, chopped

1 tsp fresh ginger, chopped

1 tsp cornstarch

1 tsp rice vinegar

½ teaspoon sesame oil

1 egg

40 wonton wrappers

6 cups water

Soup:

1 ½ cups vegetable broth

1 ½ cups water

1 tomato, chopped

 

Mix pork, scallions, ginger, cornstarch, vinegar, sesame oil and egg in a bowl.

Place 1 tsp mixture in the center of a wonton wrapper. Wet edges of wonton and fold to form a triangle shape. Seal edges. Press two corners of folded wonton together to form a hat and seal.

Bring six cups of water to a simmer in a large pot. Gently place 12 wontons into boiling water. Add 1/2 cold water and allow water to return to a simmer. Repeat simmer with another 1/2 cup cold water. When wontons float to the surface of the water (about 5 minutes), scoop from the pot and lay on a plate in a single layer.

In the meantime, mix broth and water in a pan. Add tomato and bring to simmer.

To serve, place one cup of soup in a bowl with 4 wontons.

3 servings, 475 calories per serving

Hack: Freeze remaining uncooked wontons in a single layer on a baking sheet. When solid, transfer to a freezer-safe container. Cook from a frozen state, allowing 2 extra minutes to cook. Any leftover wonton wrappers can be wrapped tightly and frozen as well.

Hack:  For more instructional videos for making traditional Chinese cuisine at home, visit Yuhong’s Country Kitchen on YouTube!