Peep's Wonton Soup
Filling
1 lb. ground pork
2 green onions minced
1 egg
2 TBSP soy sauce
1-1/2 tsp. dry white wine or sherry
1/2 tsp. sesame oil
1/8 tsp. Ground sea salt
Dash Ground peppercorns
Hot chili sesame oil - to taste
Fresh ginger - 2 -3 thin slices - or to taste - optional
1 - 2 cloves fresh garlic - or to taste - optional
2 packages of wonton wrappers
Water to seal wrappers
1 (48 oz.) Box Swanson Chicken Broth or homemade chicken stock (I used 1/2 homemade chicken stock)
2 TBSP soy sauce
3 - 4 drops Sesame oil - or to taste
Bok choy leaves - chiffonade
2 scallion chopped white and green parts
Thin slivers of roast pork - to taste - optional
Hot chili sesame oil - to taste - optional
To make wontons
Place green onions, garlic and ginger in mini food processor and pulse to a fine chop or chop fine by hand.
Place pork and other filling ingredients in bowl and mix thoroughly.
Place 1 tsp. filling in center of each wrapper.
Fold over at center to make a triangle. Wet with water along edges & press together.
Gently press indent in the middle of the long side.
Pull the two tails together and fold over each other, press together and seal with a little water.
To cook wontons
Bring pot of water to a boil.
Drop wontons in and stir.
Cook for about 5 minutes or until they float to top of pot.
Remove with spider strainer and set aside.
***Alternately may cook wontons in stock/broth till they float to top of pot then continue with soup instructions.
For Soup
In a large sauce pan bring chicken stock/ broth to a boil.
Add soy sauce, wontons and bok choy, return to a boil.
Garnish with green onions, slivered roasted pork and a splash of sesame oil and/or hot chili sesame oil if desired and serve.
Made with canned chicken broth. Wontons cooked in water, drained then added to broth
Made with homemade chicken stock. Wontons cooked in the stock.
Filling
1 lb. ground pork
2 green onions minced
1 egg
2 TBSP soy sauce
1-1/2 tsp. dry white wine or sherry
1/2 tsp. sesame oil
1/8 tsp. Ground sea salt
Dash Ground peppercorns
Hot chili sesame oil - to taste
Fresh ginger - 2 -3 thin slices - or to taste - optional
1 - 2 cloves fresh garlic - or to taste - optional
2 packages of wonton wrappers
Water to seal wrappers
1 (48 oz.) Box Swanson Chicken Broth or homemade chicken stock (I used 1/2 homemade chicken stock)
2 TBSP soy sauce
3 - 4 drops Sesame oil - or to taste
Bok choy leaves - chiffonade
2 scallion chopped white and green parts
Thin slivers of roast pork - to taste - optional
Hot chili sesame oil - to taste - optional
To make wontons
Place green onions, garlic and ginger in mini food processor and pulse to a fine chop or chop fine by hand.
Place pork and other filling ingredients in bowl and mix thoroughly.
Place 1 tsp. filling in center of each wrapper.
Fold over at center to make a triangle. Wet with water along edges & press together.
Gently press indent in the middle of the long side.
Pull the two tails together and fold over each other, press together and seal with a little water.
To cook wontons
Bring pot of water to a boil.
Drop wontons in and stir.
Cook for about 5 minutes or until they float to top of pot.
Remove with spider strainer and set aside.
***Alternately may cook wontons in stock/broth till they float to top of pot then continue with soup instructions.
For Soup
In a large sauce pan bring chicken stock/ broth to a boil.
Add soy sauce, wontons and bok choy, return to a boil.
Garnish with green onions, slivered roasted pork and a splash of sesame oil and/or hot chili sesame oil if desired and serve.
Made with canned chicken broth. Wontons cooked in water, drained then added to broth
Made with homemade chicken stock. Wontons cooked in the stock.
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