Copycat Takeout Wor Wonton Soup
This easy soup recipe is a soul-soothing pick. If you're planning to cook up a Chinese restaurant chicken recipe, this Copycat Takeout Wor Wonton Soup is the essential starter. You will fall for the classic flavors, not to mention you'll save time and money by making this simmering classic in your own kitchen. It's a fresh and healthy choice for weeknight dinners with your family. No Chinese food meal will feel complete without it.
Ingredients
- 1 tablespoon canola oil
- 1 tablespoon plus one teaspoon minced garlic
- 1/4 cup thinly sliced green onions, plus 3 tablespoons finely chopped for garnish
- 10 cups canned low sodium chicken broth
- 2 tablespoons grated fresh ginger
- 1/2 pound ground pork
- 1 egg yolk
- 2 teaspoons soy sauce
- 1 1/2 teaspoon rice wine vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon teaspoon crushed red pepper
- About 30 wonton wrappers, thawed if frozen
- 1 1/2 cup thinly sliced bok choy
- 1 small can sliced bamboo shoots
- 1/2 cup white mushroom caps, sliced
- 1 cup carrots
Instructions
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In a large saucepan add the canola oil and saut the 1 tablespoon garlic and 1 tablespoon ginger for 2 minutes until fragrant. Add the green onions and the chicken broth. Simmer for 20 minutes while you make the wontons.
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Mix the 1 teaspoon garlic, 1 tablespoon ginger, pork, yolk, soy sauce, vinegar, sesame oil and crushed red peppers together in a small bowl. Working with 2-3 wontons at a time making sure the rest are covered. Fill a small bowl with water. Lay out the wonton and place 1 tsp. of the pork mixture on the lower corner, with your finger run water down two opposite side and fold into a triangle making sure all the air is released. Take the two opposite corners and fold towards the center, dabbing with water to seal and overlapping. Lay the wontons on a floured cookie sheet and continue to assemble the wontons. Once you have a full baking sheet you may freeze them at this point for a later use. Once frozen remove to storage bags.
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When all the wontons are made add the carrots to the stock and simmer for 5 minutes Add the bok choy, mushrooms and bamboo shoots. Simmer for 2 minutes Add the wontons, by hand quickly, one at a time and simmer for 5 minutes making sure the wontons float and the center is cooked through. Serve immediately garnished with the remaining green onions. Makes 10 servings.
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Adapted from Emeril Lagasse
