Wonton Soup

Correct, the above picture is not wonton soup. It is my attempt at bringing some wine back to life from the freezer. I recently read that you can have some success freezing wine you want to save, then you can thaw it out in some warm water. It was fairly successful, though it could just be my imagination but the wine seemed thinner. Maybe it was still too cold when I drank it. 

Back to the main topic – last night I tried to make wonton soup for the first time. Below are the ingredients, steps, and some shoddy pictures. That is all. 

Ingredients

Mix all of the seasoning ingredients (save some of the scallion) in a medium bowl, then let it hang out for 10-15 minutes. 

Here I started the broth. I simply heated the chicken broth, added a dash of sesame oil, a small amount of salt to taste, scallions, and 1 tbsp of garlic chili paste for some heat. I brought this to a light simmer while I started on the wontons. 

Here I have some Nosoya Round Wraps. You can buy these (or the square ones) at most grocery stores these days. You often find them near the packaged salads in the produce section, or near the hippy stuff like tofu and soysauge. They didn’t have the Won Ton wraps though, which Nosoya also makes. That would have been better because they are larger and you can create wonton in the traditional form – they kind of stand up straight with the filling in the bottom, sealed by a twist in the middle. 

These are also great to use for making homemade ravioli. 

Mine ended up looking more like a pot sticker. 

Once I had used up all the wonton filler, I cooked the wontons in a seperate pot of boiling water for 3 minutes or so, until they were all floating. 

Then I distributed the wontons into the serving bowls and ladeled the broth onto them. 

It was actually pretty good for my first attempt. The shrimp were crappy Kroger brand which had a meh taste, and I’m sure using homemade chicken broth would make a big difference. On the plus side, the consistency of the wonton was great, I like the cilantro a lot, and the chili sauce added some flavorful heat. Now that I know how to do this, I could do this very quickly for lunch or whenever. 

Now on to pot stickers….more on that tomorrow.