Amazing Wonton Soup

I don't have time to beat around the bush here.  This wonton soup is the best I have ever had.  You got me?  I don't even want to drink water right now and risk losing the flavor and happiness it gave me!  Yea, I know, sort of teeters on freaky eh?  Well I am kind of stretching the truth about that part but really, I consider myself a connoisseur of wontons and frankly, I have never had any, more flavorful and perfect.

So obviously IF YOU CAN IMAGINE, we had Chinese food for dinner AGAIN.  My husband is clearly out of control on this whole thing but it is no surprise, he has been for quit some time.   I have been craving some good wonton soup that I have yet to find where I am.  It has been a gloriously beautiful day, and cooking just seemed in the air!!!  I am fine tuning my cooking techniques of Chinese food nicely if I must say so myself.  

This wonton soup makes 28 wontons.  Don't ask me how many are left over.  I will lie.  No, I am not above it.  

Also, for the wonton soup broth, you can do one of 2 things.  I am usually a maker of all things homemade when it comes to broth especially BUT I got this package at the Asian Market and decided to try it.  It was AMAZING.  I am sure it is salt laden and terrible, but this is one time, I didn't care.
  

For a homemade broth, I would use 6 cups of chicken stock, let it simmer with one whole stock of celery, 1 green onion and a tsp of soy sauce.  Let simmer 30 minutes or so before you put your wontons in.  


For the wontons you will need:

1/2 lb ground pork (or chicken/turkey)
2 tbsp FINELY minced green onion
1 SMALL carrot grated with a micro plane  (I added it last min so it isn't in the photo)
1 egg
1 tsp dark soy sauce or 2 tsp regular
1/4 tsp ground ginger
1 pkg wonton wrappers

Mix meat mixture completely.  Get a small bowl of water and add a sprinkle of cornstarch in it, you will use this for sealing.   It will seem very wet, bordering on slimy, but it is perfect!  Take your wonton wrappers, and cover them with a damp paper towel so they don't dry out.  There are several ways to fold these.  Place a small amount of the filling in the center of the wrapper.  Here are some photos illustrating (so to speak) different ways to fold them.  No laughing.  

When you are done place them on a plate, and keep on truckin' until they are all done!

Make sure your broth is boiling before you place the wontons in.  Put them in one at a time moving a spoon around the pot constantly so nothing sticks.  When they rise to the top they are done.  I boiled mine about 10-12 minutes.  You don't want mushy, slimy wontons so don't over cook!

You can slice some green onions into one inch pieces, turn vertically and cut into some onion grass for the top!

This was after we had eaten some so definitely not the full pot!

The flavor of these is amazing and I am 100% positive I can do nothing to improve on these, EVER.  They are that good.  

Enjoy guys, thanks for reading and let me know what recipes you try!!

Your "wonton wonder-woman"chefwannabe

Chris

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