Wonton soup is a family favorite.  I’ve been eating it since I was a kid, and it is a great comfort food to me.

Chinese new year is just around the corner.  It happens to fall on Valentines Day [February 14th] this year.  So, to help celebrate the year of the Tiger,  try making this wonton soup!  This soup would make a great addition to any Chinese New Year party.  [To learn more about Chinese new year, click here]

Continue reading for the recipe below!

{Wonton Soup}

Ingredients: {wontons}

1 lb. Ground beef, turkey, or pork [I usually use pork or beef]

1 tbs. soy sauce

½ tsp. Sugar

½ tsp. Pepper

1 tsp salt

1 tbs fresh ginger, minced

1 tbs fresh garlic, minced

¼ cup chopped green onions

1/4 cup chopped cilantro

3-4 drops sesame oil

¼ cup chopped water chestnuts

1 egg, whisked

½ cup chopped Chinese cabbage (Bok Choy)

1 package of wonton skins [I prefer the rounded ones, sometimes called gyoza wrappers]

Preparation:

Combine all filling ingredients in a large bowl, mix well.

Place 1 tsp of meat mixture in the middle of a wonton skin. Brush the edges with water and fold over in half.

Bring a large sauce pan filled with water and 1 tsp olive oil to a boil.    Drop the wontons in an allow to boil for 6-8 minutes, or until meat is cooked through and wonton skins have become semi-transparent.

Remove wontons and place 4-6 wontons per soup bowl.  Spoon broth into each bowl over wontons.  Serve immediately.
I like mine with a little spicy chili sauce on top!

{Soup Broth}

6-8 cups chicken broth (or water and chicken bullion cubes)

2-3 tbs soy sauce

4-5 drops sesame oil

1 cup chopped Chinese cabbage (Bok Choy)

¼ cup chopped green onions

½ cup Chinese snow peas

¼ cup chopped cilantro

fresh ground pepper

Preparation:

Bring Chicken broth to a boil; add the remaining ingredients to the broth and serve broth over the wontons.

Enjoy!!

xoxo,

Caroline

This entry was posted on Thursday, February 4th, 2010 at 8:14 pm and is filed under Caroline, Celebrate, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.