Saturday, October 8, 2011

Homemade Wonton Soup

One of my favorite soups is wonton soup. Not only does it not require a lot of ingredients, but this recipe cooks up a huge batch that should last you a while. If you can, buy some sesame oil which adds a wonderful depth of flavor to this dish. Many times recipes call for fancy ingredients that honestly don't add much of anything in terms of flavor. But trust me, you will notice the sesame oil. Unfortunately I noticed I didn't have some, after I had started cooking. The cooking method below describes how to make the soup with the sesame oil.

1 lb ground pork
1 package of wonton wrappers
2 carrots roughly chopped
1 large onion roughly chopped
1.5 tsp of Italian dried herb seasoning blend
1 tsp of garlic powder
2 tsp of soy sauce
1 tsp of sesame oil

For the soup:
64 oz total of chicken broth 
4 tablespoons of soy sauce
1 carrot sliced into circles

8 oz of mushrooms
2 tsp of Italian dried herb seasoning
1.5 tsp of garlic powder
salt and pepper to taste


Begin by adding the ground pork to a bowl. Mix in the garlic powder, soy sauce, sesame oil, and dried herbs. Set aside. Add the carrots and onion, (which you might want to roughly chop up depending on how good your food blender is) into your food processor or blender. For some odd reason I shredded my carrots before I put them in my food blender as seen in the photos. This was obviously a waste of time. Anyways, blend the ingredients until it creates a fine dip type of consistency. Add this to the ground pork and mix thoroughly.

Now we can begin making the wontons. I bought this type of wonton wrapper at my local Publix:

It doesn't say how many wontons there were, but my recipe used the whole packet. To stuff the wontons, I used a teaspoon to measure out 1 teaspoon worth of meat mix. Place this onto the center of the wrapper. I then dipped my finger tips in some water which I had in a small cup, and wet all the edges of the wrapper. This will help create a better seal. Then I folded the wrapper over to create a triangle shape. I pinched the middle corner of the triangle first, and then pinched my way around the whole wrapper. Once the triangle is completely sealed, I grabbed the outer two corners of the triangle and brought them together, pinching the two corners together to create the wonton shape.

Now I started working on the soup. First add all the chicken broth. Then add enough water to fill your pot about 1/3 from the rim. Next, add the sliced mushrooms, sliced carrot, soy sauce, garlic powder, and Italian dried herbs. Taste the liquid. If it does not have the flavor to your liking, add some salt and pepper. Once the liquid is boiling add the wontons into the soup one at a time. Cook for 30 minutes. By this time all the wontons should have floated to the surface meaning they are done.

You probably notice a Yorkshire Terrier face under the sliced carrots picture above. That was a wonderful Yorkshire Terrier printed glass cutting board John gave to my hubby Branden. Thanks so much John. I adore it.


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