- 38-42 wonton wrappers
- 3.5oz. pkg. shiitake mushrooms
- 4 green onions
- 1/2″ peeled ginger
- 2 garlic clovespeeled
- 16oz. ground porklean is fine
- 1 large egg yolk
- 1tablespoon reduced sodium soy sauce
- 2teaspoons sesame oil
- 1teaspoon rice wine vinegar
- 1teaspoons rice winemay sub dry sherry
- 1/2teaspoon Asian chili sauceoptional
- 1/2teaspoon salt
- 1/4teaspoon pepper
- 2teaspoons sesame oil
- 2 medium carrotssliced
- 2-3teaspoons freshly grated ginger
- 3 garlic clovesminced
- 1/4teaspoon red pepper flakesoptional
- 9cups low sodium chicken broth
- 2tablespoon low sodium soy sauce
- 2tablespoons rice wine
- 1tablespoon brown sugar
- 1pound medium shrimppeeled, deveined, tails removed (optional)
- 4oz. baby bella mushroomssliced (optional)
- 3 Scallionschopped
- 4heads baby bok choychopped into bite-size pieces (approx. 3 cups) (optional)
In a Dutch oven or soup pot, heat 2 teaspoons sesame oil over medium high heat. Add carrots, ginger, garlic, red pepper flakes and sauté for 1 minute. Add chicken broth, soy sauce, rice wine, and brown sugar and bring to a boil then reduce to a gentle simmer. Simmer on low for 20-30 minutes while you prep your wontons.
Add mushrooms, green onions, ginger and garlic to food processor and pulse until finely chopped. Add ground pork and all remaining filling ingredients and pulse until combined but not pasty.
Assemble: (SEE PHOTOS IN POST):
Fill a small bowl with cool water. Lay out a baking sheet size sheet of parchment paper (to lay finished wontons on).
Working on a flat, dry surface, lay out 4-6 wonton wrappers. Keep remaining wontons covered with plastic wrap or in a large freezer bag. Place 2 teaspoons of filling in the center of each wrapper (I use a heaping ½ tablespoon for convenience and eye ball it).
Working with one wonton at a time, brush the top 2 sides of wonton with water with your finger.
Bring 2 opposite corners of the wonton together (2 dry, 2 wet) to form a triangle and enclose the filling, pinching edges of the wrapper together to firmly a seal, pressing out any air.
Moisten opposite corners of the long side of triangle and fold them down then and across one another then pinch to seal together.
Place finished wontons on parchment paper and cover with a damp paper towel or damp towel. Assemble remaining wontons in the same manner.
Bring soup broth to a boil. Add shrimp, and mushrooms to soup then gently add wontons using a slotted spoon. Cook for 4 minutes or until they float and pork filling is cooked through. Remove wontons with a slotted spoon straight to serving bowls (it is okay if you get some veggies/shrimp with your wontons). I use about 6-8 wontons per bowl.
Add bok choy and green onions to soup and cook 1 minute.
Ladle soup over wontons and serve immediately. Do not let wontons sit in broth before serving or they will become soggy and fall apart.