Wonton Soup
This is the way the rest of my family makes of wonton soup. When I make this for myself, I use vegetable broth and sauté a cup of cabbage to use instead of the pork. I also like to whisk in a beaten egg before the wontons go in for my own version of egg drop–wonton soup.
Recipe information
Yield
serves 4
Ingredients
Wontons
Soup
Preparation
Step 1
To prepare the wontons: Smash the garlic clove by placing it on a cutting board, laying the blade of a large knife flat on top of the garlic, and pressing the knife with the heel of your hand. Remove the papery skin and finely chop the garlic.
Step 2
Place the garlic, cilantro, and ground pork in a small bowl and mix well.
Step 3
Dip your finger in water and wet the entire edge of 1 wonton wrapper. Place a small spoonful of the pork mixture in the center of the wrapper and fold in half to form a triangle. Firmly press the edges to seal the wonton. Just before you seal the last edge, push gently around the filling to remove any air pockets. Repeat the process with the remaining wrappers and filling.
Step 4
Lay the finished wontons on a plate or baking sheet, keeping them separate. (If the wontons touch they will stick together and tear holes in the wrappers.)
Step 5
To prepare the soup: Cut the mushrooms into 1/4-inch-thick slices. Heat the oil in a large saucepan over medium-high heat and add the mushrooms. Cook for 10 minutes, or until the mushrooms are tender. (It is normal for the mushrooms to release liquid as they cook; it will cook away before they begin to brown.) Add the cabbage and cook for 2 minutes, or until the cabbage is wilted. Add the chicken broth to the pan and bring to a boil. Season to taste with salt and pepper. Decrease the heat to medium and add the wontons. Cook for 3 to 4 minutes, or until the wontons float to the top of the pan.
Step 6
Cut off the root ends of the green onions and thinly slice the white and about 1 inch of the green parts. Ladle the soup into bowls and sprinkle with the green onions over the top.
Kitchen Disaster
Step 7
Although we didn’t use this method in any of these recipes, we made this mistake in earlier attempts at making creamed soups, so we decided we better mention it just in case. When you puree hot ingredients, it is a good idea to blend them in small batches and make sure to put a towel over the blender and hold the top down firmly. Because the hot ingredients release a lot of steam when pureed, putting the top on the blender will trap the steam inside; it will build up and eventually blow the top off of the blender and spray hot liquid everywhere, and we do mean everywhere. It will spray all over you, the counter, the walls, and even the ceiling. And believe me, there is nothing fun about standing at the sink running cold water over your burns while soup is dripping on your head.
