Pork & Ginger Wonton Soup

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The other day I was craving wonton soup like the ones I ate in my childhood. In Peru, it would always come with quail eggs. It is such a simple thing to make at home, if you really think about it. I used the same recipe as my pork and ginger potstickers, just this time I shaped them into wontons and boiled them, instead of pan-frying them. The other wontons you see in this picture, I served them in the same dipping sauce as the potstickers. I just added some chili oil.

This recipe serves 3

Ingredients:

For the wontons:

18 wonton wrappers

250 grams of ground pork (don’t get the lean pork, the fat gives flavor)

1 tablespoon of chopped fresh ginger

1 spring onion, sliced very finely (white parts included)

½ tablespoon of sesame oil

½ tablespoon of soy sauce

For the soup:

8 cups of stock of your choice

1 small piece of ginger

3 tablespoons of sesame oil

1 spring onion, chopped

1 tablespoon of soy sauce

1 tablespoon of rice wine vinegar

Extras:

3 quail eggs, boiled for 2 ½ minutes

3 baby bok choy

1 spring onion, thinly sliced

1 red chili, thinly sliced

Soy sauce for serving

Extra sesame oil for serving

Chili oil for serving

 

First leave the frozen dough out for a few hours to thaw.

In a bowl, mix the ground pork with the ginger, spring onions, sesame oil and soy sauce.

Have a small bowl with cold water ready, use it to seal the edges of the wrappers.

Place about 1 teaspoon of the filling in the middle of the wrapper. Dip your finger in the cold water and draw a line over the edges of the wrapper. Then fold it in half, forming a triangle. Press to seal it with your fingers, make sure there are no air bubbles. Then grab the two opposite corners and press to seal them together. Repeat for all.

To make the soup, just simmer the stock for 10 minutes with the ginger, sesame oil, spring onion, soy sauce and rice wine vinegar. Then remove the piece of ginger.

In a different pot, boil some water. Once the water is boiling, cook the wontons in batches. This will take about 5 minutes per batch. Once they start floating, they are cooked. The only reason to cook the wontons in a different pot is because if you cook them in the soup, they will cloud the stock because of the starch in the wrappers. If you don’t mind it, you can just boil them in the same pot as the stock.

Then add the bok choy to the soup and let it cook for about 3 minutes.

Then divide the soup with the bok choy among 3 bowls, add the wontons and quail eggs. Serve with soy sauce, chili, chili oil, sesame oil and spring onions on the side.

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2 thoughts on “Pork & Ginger Wonton Soup

  • February 26, 2016 at 9:30 pm
    Permalink

    I LOVE this! This is SO good!

    Reply
    • March 1, 2016 at 10:32 am
      Permalink

      Thank you!

      Reply

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