Homemade Wonton Soup

Name: Homemade Wonton Soup
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 1 teaspoons baking soda; 907 grams chicken backs, wingtips, and/or bones. roughly chopped with a cleaver; 118 milliliters sliced yellow chives, divided (see note above); 28 grams dried shrimp or stockfish (optional); 4 inches fresh ginger, sliced, plus 2 teaspoons grated fresh ginger; 340 grams ground pork; 85 grams Chinese ham or prosciutto; 4 inches (3- by piece of kombu (see note above); 4 servings Kosher salt; 12 leaves napa cabbage, cut into 2-inch pieces, divided; 8 scallions, whites and greens reserved separately; 2 teaspoons sesame oil; 24 smalls shrimp, shells removed and reserved; 1 teaspoon soy sauce; 2 teaspoons sugar; 24 wonton wrappers (thin variety preferred)

Homemade Wonton Soup is a dairy free main course. This recipe makes 4 servings with 995 calories, 79g of protein, and 59g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. Head to the store and pick up ground pork, shrimp, chives, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Combine chicken, pork trotters, and ham in a large stockpot and cover with water. Bring to a boil over high heat. Boil for 10 minutes, then dump contents into the sink and liet liquid drain. Clean bones and meat until cold running water, rubbing off any scum or blood clots that may appear and return to the stockpot.

Ingredients you will need

Meat

Water

Pork

Ham

Equipment you will use

Pot

Fill stockpot with cold water until water is about 1 inch above the surface of the bones.

Ingredients you will need

Water

Equipment you will use

Pot

Add kombu, dried shrimp (or stockfish), scallion whites, 4-inch knob of sliced ginger, and 4 cabbage leaves. (If using shell-on shrimp for the wontons, add the removed shells to the broth as well). Bring to a boil over high heat, reduce to a bare simmer, and cook, uncovered, until broth is deeply flavorful, about 2 hours.

Ingredients you will need

Dried Shrimp

Green Onions

Cabbage

Ginger

Pasta Shells

Shrimp

Broth

Kombu

Using tongs, discard bones from broth. Strain through a fine mesh strainer into a large saucepan. Defat broth with a ladle if using the same day. Broth can also be transfered to sealed containers, refrigerated overnight, then skimmed the next day, using a spoon to remove the solid fat from the top.

Ingredients you will need

Broth

Equipment you will use

Sieve

Sauce Pan

Ladle

Tongs

Place shrimp in a small bowl.

Ingredients you will need

Shrimp

Equipment you will use

Bowl

Add baking soda, 1 teaspoon salt, and 1/4 cup water and mix with fingers. Set aside for at least 15 minutes and up to 1 day in the refrigerator.

Ingredients you will need

Baking Soda

Water

Salt

Drain when ready.

Meanwhile, combine pork, 2 teaspoons grated fresh ginger, sugar, soy sauce, sesame oil, half of chives, and 1 teaspoon salt in a medium bowl.

Ingredients you will need

Fresh Ginger

Sesame Oil

Soy Sauce

Chives

Sugar

Pork

Salt

Equipment you will use

Bowl

Mix with fingers until thoroughly combined. To test for seasoning, place a small amount on a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste for seasoning and add more salt as necessary.

Ingredients you will need

Seasoning

Salt

Equipment you will use

Microwave

Place one wonton wrapper in the center of the cutting board, keeping the rest covered in plastic.

Equipment you will use

Cutting Board

Place a 1 tablespoon-sized portion of pork filling in center of wrapper, and top with a single shrimp. Using your finger tip, moisten the wrapper with water around the edge.

Ingredients you will need

Shrimp

Water

Pork

Lift two opposite corners up to meet at a point, then use your fingertips to seal the rest of the sides, forming a triangle, and squeezing out as mush as as possible.

Pull the two opposite corners towards each other to form the triangle into a plump folded crescent shape, using a little water to seal the edges.

Ingredients you will need

Water

Transfer to a plate and repeat with remaining wontons.

For the Soup: Bring broth to a boil.

Ingredients you will need

Broth

Soup

Add wontons and cabbage and cook until wontons are cooked through, about 3 minutes. Stir in remaining chives and remove from heat. Allow to cool for 1 minute.

Ingredients you will need

Cabbage

Chives

Serve immediately.

Equipment

Ingredients

Servings:

1teaspoons

baking soda 907grams

chicken backs, wingtips, and/or bones. roughly chopped with a cleaver 118milliliters

sliced yellow chives, divided (see note above)28grams

dried shrimp or stockfish (optional)4inches

fresh ginger, sliced, plus 2 teaspoons grated fresh ginger 340grams

ground pork 85grams

Chinese ham or prosciutto 4inches

(3- by piece of kombu (see note above)4servings

Kosher salt 12leaves

napa cabbage, cut into 2-inch pieces, divided 8

scallions, whites and greens reserved separately 2teaspoons

sesame oil 24smalls

shrimp, shells removed and reserved 1teaspoon

soy sauce 2teaspoons

sugar 24

wonton wrappers (thin variety preferred)

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Lang & Reed Napa Valley Chenin Blanc. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 30 dollars per bottle.