Wonton Soup


This week the temperature is finally going high enough to bring us out of soup weather and into spring for a few days. Of course, during those warm days it's going to be raining -- but we'll take what we can get. Dave and I made this last week when the weather was still chilly and added some chili oil for an extra kick.

After we purchased everything for this we realized we were going to have to take the time to fold all of the wontons. It certainly was time consuming, but as a long as we used a small amount of filling the wontons stayed together. All of the ones I was making kept bursting at the seams with too much filling, Dave was much more adept at it.

I preferred the bowl of soup that I had with the added chili oil, it helped give the soup more flavor and added a nice kick to the broth. If you don't add chili oil additional nori and soy sauce would be good to give the broth added flavor.

Recipe from China Sichuan Food

Ingredients
For the wontons:
-4 ounces of mushrooms, finely chopped
-1 small head broccoli, cut into small pieces
-1/2 block of tofu
-1 teaspoon salt
-1 tablespoon sesame oil
-1/4 teaspoon pepper
-40 wonton wrappers 

For the soup:
-1/2 cup of vegetable broth
-a sheet of nori, cut into pieces
-2 tablespoons of soy sauce
-green onions
-chili oil, optional
-green onions, for garnish

Finely cut the mushrooms, broccoli, and tofu into small pieces and combine in a large bowl with the sesame oil, salt, and pepper. Mix to combine. Option: cook the mushrooms, broccoli and tofu in a skillet to ensure they are cooked and to remove some moisture, then combine with seasoning.

To prepare the wontons: add a small amount of filling, folding one corner over the filling, then folding over again so the filling is secure inside. Fold the flaps around the back of the wonton, wet the inside of the edges with water and then press the edges together to form sort of a tortellini shape with each wonton. the water will help seal the ends together. Repeat until all of the wontons are completed.


Bring a large pot to a boil and then cook the completed wontons for 3-4 minutes. Combine the soy sauce, nori, green onions, garlic, and broth in a large bowl and then divide between each serving. We made four bowls. Add 1 cup of the hot water from the wonton cooking pot to each bowl and then transfer the wontons into the individual bowls. Garnish with green onions and chili oil. 

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    1. Wish I was eating it right now! That looks so delicious.

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