This wonton soup was easy to make and so delicious. My favorite soup is Won-ton soup and I can never get enough of it. After doing a little research……. and by research I mean that I went to my favorite Chinese restaurant and ordered the won-ton soup. I wrote down everything I could identify so I could attempt it my self.
This soup is better than my favorite Chinese restaurant soup, why? The ingredients are fresh and crisp and I was able to add more of my favorite ingredients. The aroma in the kitchen as you make it is so delicious your mouth will water. This soup is so healthy and by adding more or different ingredients you can make it even more so. It turned out so amazing……..if I do say so myself.
I have to admit I was pretty scared to try this. I’ve never made homemade won-tons before, and I was just a little nervous about it.
I went to the grocery store to decide what I wanted to put in my soup and even though I couldn’t find fresh snow peas it did turn out great.
You will need:
1 package won-ton wrappers- 12 oz.
For the won-ton filling:
2 chicken breasts- about 1 lb.
one bunch of green onions-you’ll only need 2-3 for the filling
4-6 gloves garlic-I will most likely put more in next time- but I am a garlic-oholic.
3 slices of fresh ginger- I peeled the ginger and cut 3 thin slices off of it. (You really need to like ginger-or add less)
2 stalks of celery
2 mushrooms- any kind will work
1 tbsp of soy sauce
For the broth:
3-4 chicken broth containers(low sodium)- I used 48 oz containers.
1 bunch bok choy-wash and chop(not too small)
3 stalks of celery- sliced thin
3-5 carrots- slice thin disc’s
1 slice of ginger- this is only going into the pot until it boils-then you need to fish it out.
1/2 can of baby sweet corn-found in the oriental section of the grocery store, or you can use the whole can-up to you.
1/2 lb of shelled shrimp
3 mushrooms-sliced- I think this could use a couple more.
Okay………….. get everything out and ready to work on.
Get the food processor and add the mushrooms, celery, green onions, garlic and ginger-chop until small but not pureed. Chunk the chicken up and add to the processor-chop. While its whirling around-add the soy sauce. Done.
Get a cutting board and dust with a little flour- very little. Get a little bowl and put some cold water for dipping fingers into.
Get one wrapper- lay flat- dip fingers in water and dampen all edges- I have to admit- I was not very careful- the whole thing pretty much got damp. Add 1/2 tsp-ish into the middle, fold in half. Squish the edges together, point the top edge toward you.
Roll towards and then fold in half into the middle.
Not a very good picture but I had icky fingers and I was only using one hand.
Warning- do not stack on top of each other, they will all stick together.
Meanwhile- open the broth and add to a big pot- start heating on medium high. Chop the celery, carrots,slice the mushrooms, and 1 glove garlic and slice 1 disc of ginger and add to the broth.
When the broth is boiling- add the won-tons and stir gently.
Then after a couple of minutes(about 4 min.) add the other ingredients to the pot.
Bring to boil again and boil for 4-6 minutes- then turn down to simmer for a couple more minutes.
If you look really carefully at the bowl you will see one of the first won-tons I wrapped- they looked like a little envelopes. Not pretty, but they did stick together.