Today is Chinese New Year. Welcome year of the Sheep!
Now honestly we don't really celebrate Chinese new year in any way other than to use it as an excuse to make some homemade Chinese food. And in all actuality, I'm sure our homemade Chinese isn't all that authentic and is more Americanized Chinese than anything else. But it is tasty! And this soup very closely resembles the soup at our favorite take-out restaurant. That makes it even better because I know our version has to be at least a little healthier.
4 oz salad shrimp, finely chopped
1 lb. ground pork
1 egg white
1 tbls corn starch
1 tbls rice wine or dry sherry
1 tsp sesame oil
1 tsp ginger, grated
1 tsp sugar
1/4 tsp salt
1 package wonton wrappers
6-8 cups Chicken broth (depends how broth-y you want your soup)
Green Onions, thinly sliced
In a large mixing bowl combine shrimp, pork, egg white, corn starch, rice wine, sesame oil, ginger, sugar, and salt. Allow the mixture to “marinate” for at least 30 minutes in the refrigerator.
To assemble wontons, fill each wonton wrapper with about a teaspoon of filling, and fold in half to make a triangle. You can brush on a little bit of water to help the edges seal tightly. Place each finished wonton on the baking sheet.
*At this point I froze half of the wontons by placing them on a baking sheet to freeze individually before bagging. Depending on whether you soup will be an appetizer or a main course, you may find you don't need them all and wish to do the same. Then you will have some all ready to go next time you are craving wonton soup.
Drop the wontons in a large pot of boiling water and cook until they float, 5-6 minutes. Slowly, over low heat, warm the chicken broth and onions . Place a few boiled wontons into each bowl, and ladle with the warm chicken broth.
Welcome to Homemade Wonders!
I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
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