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Chinese: Won Ton Soup

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"This favorite soup of filled dumplings floating in broth is a staple of Chinese cuisine. Made fresh, with an aromatic chicken stock and gingery pork dumplings, it's elevated far above the ho-hum versions that Chinese-American restaurants often send out as a complimentary first course."

List of Ingredients

◦  8 cups chicken stock, plus 2 tablespoons
◦  3 whole scallions, plus 1 tablespoon, minced
◦  3-inch piece fresh ginger, peeled (2 inch, sliced into thin disks, 1 inch finely chopped)
◦  Kosher salt to taste
◦  2¼ tsp cornstarch
◦  ¼ pound ground pork
◦  1 Tbsp soy sauce
◦  2¼ tsp dry sherry
◦  1 tsp Asian sesame oil
◦  Pinch of sugar
◦  20 (3½-inch) square wonton wrappers
◦  1 packed cup spinach leaves, torn into large pieces


Recipe

Put 8 cups stock, whole scallions, sliced ginger, and salt into a large pot. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until flavors have come together, about 10 minutes. Remove from heat and set aside.

Put remaining 2 tablespoons stock and cornstarch into a large bowl and stir to combine. Add minced scallions, chopped ginger, pork, soy sauce, sherry, sesame oil, and sugar and stir well to make a filling for the wontons.

Fill a cup with water and set aside. Arrange a wrapper in front of you so that it looks like a diamond; dip your finger in the water and moisten the four edges of the wrapper. Place about 1 teaspoon filling in center of wrapper and fold in half over filling to make a triangle. Press firmly along sides to seal and remove all excess trapped air. Moisten the left and right corners, then draw them together and pinch to seal. Place stuffed wonton on a wax paper-lined sheet pan and cover with a towel to prevent drying. Repeat with remaining filling and wrappers.

Bring reserved broth to a boil, covered, over medium-high heat. Uncover and reduce heat to medium-low. Add wontons and cook, stirring occasionally, until wonton filling is firm and cooked through, about 5 minutes.

Stir in spinach and cook for 30 seconds more. Ladle into bowls and serve hot.


Serves 4 to 6