It has been only 24 hours since I started craving wonton soup but I don’t remember what triggered the desire.
I’m lying. I know exactly the reason. I’ve missed being here. I have missed having the time to mix and chop and carefully execute food. I needed something I could pour my heart into. I missed twisting my favorite macro lens onto my camera and shuttling food onto the old crate in our cold garage to photograph. I needed to make something that required labor-intensive energy.
For only a brief part of my day, I was able enjoy making these amazing wontons. Even before cooking them our kitchen smelled of ginger, dark sesame oil and green onions. I worked as fast as I could and the result was more delicious than I could have ever predicted. It felt so good to be back in my element.
If you make these you will love them. Be sure to let the wontons cook for 5 minutes so the noodles have the right texture. (They’re gummy if they are undercooked.) Also, don’t overfill them or they will burst while cooking. Make tons and freeze any you don’t use for other memorable meals. This recipe made 48 wontons.
- 1/2 pound ground pork
- 2 ounces finely chopped raw shrimp
- 1 teaspoon minced green onion
- 1 teaspoon brown sugar
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1/2 teaspoon sesame oil
- 1/2 of one lightly beaten egg
- Chicken broth
- 1 carrot, juilenned
- Green part of green onion, thinly sliced for garnish
Combine all filling ingredients in a large bowl. Let filling sit for 30 minutes for flavors to infuse.
Put a little bit of water in a shallow dish. Create wontons by spooning slightly less than one teaspoon of filling in the center of a wonton wrapper. With your finger, brush bottom and sides with water. Bring top of wrapper down to meet edge of wrapper, and then fold in half again horizontally to bottom. Bring sides together and secure with a dab of water and a pinch. Continue to make wontons, covering with a slightly damp paper towel so they don’t dry out.
Depending on how many servings you make, bring clear chicken broth to simmer in a sauce pan and add carrots. In the meantime, bring water to boil in a separate sauce pan and add wontons. After 5 minutes of cooking, remove wontons from water with a slotted spoon and gently put them in the chicken broth. Serve with carrots and garnish with onions.
If you feel the soup needs salt, stir a little soy sauce into the broth.