The weather man declared the sun was going to shine on our faces every day this week...he disappointed me. It rained all day. Without a single beam resting on my cheeks. But that's alright, Roald Dahl put it nicely, "...if you have good thoughts it will shine out of your face like sunbeams and you will always look lovely". And after leaving LA and living in this beautifully rainy city, I've learned to find my own sunbeams in times like this. I took those words and chose to take the rain as the perfect opportunity to shelter myself in my kitchen, get my hands dirty and play with the wontons I've been craving ALL week long.
This recipe is light, comforting and incredibly easy. I used a portion of the wontons for the soup, a portion as potstickers and a portion is hiding in the freezer to come back to enjoy in a week or so! And feel free to explore with different proteins and vegetables! You might surprise yourself when you look down at the tray filled with delicate little packages that YOU created. Meditation in motion. That's what cooking and creating is for me.
HOMEMADE WONTON SOUP
A deliciously warming soup made with little homemade pork wontons simmering in a light chicken stock with Chinese vegetables.
Prep time: 30 mins | Cook time: 25 mins | Total time: 55 mins
Serves: 6 (with leftover wontons)
INGREDIENTS:
2 garlic cloves, pressed
1 tbsp ginger, finely grated
2 green onions, thinly sliced
1 1/2 tbsp oyster sauce
1 1/2 tsp siracha
1 tbsp sesame oil
1 c shiitake mushrooms, diced (~3oz)
1 c cabbage, finely chopped
1 lb ground pork
few grind of fresh cracked pepper
30 2-inch wonton sheets
1 tbsp sesame oil
4 small garlic cloves, minced
1 tbsp ginger, finely grated
4 cups chicken stock or broth (you can use fish or vegetable stock as well)
4 cups water
3 oz shiitake mushrooms, thinly sliced
1 baby bok choy, thinly sliced
3 green onions, thinly sliced, 2-3 tbsp white miso paste, or more to taste
6 tsp sambal oelek, divided between bowls *optional
6 tsp tamari, divided between bowls *optional
garnish with green onions and radish, thinly sliced
DIRECTIONS:
In a large bowl, combine garlic, ginger, green onions, oyster sauce, siracha, sesame oil, shiitake mushrooms, cabbage, pork and pepper. Using your hands, fold the ingredients into each other and until well combined.
Assembly of wontons: Place wonton sheets on a work surface with parchment paper. Scoop 1 tbsp of the pork mixture into the center of each sheet. Using your finger, line the edges of the sheet with water. Fold the dough into the center from each corner to create a little package, pinching the edges to seal. (if you are using circular wrappers, fold the sheet in half to create a half-moon/crescent shape). *
Heat 1 tbsp sesame oil in a dutch oven or stock pot over medium heat. Add garlic and ginger and cook until fragrant, stirring frequently, about 1-2 minutes.
Slowly pour in chicken stock and water, increase heat and bring to a boil. Add mushrooms and bok choy, reduce heat and simmer until mushrooms are tender, about 10 minutes. Add green onions and miso paste, stirring until dissolved, about 2 minutes, and adjusting miso for desired taste.
Increase heat and bring to a slow boil. Carefully drop in 12-18 wontons, depending on desired wontons per bowl and cook until wrappers are cooked through, about 5 minutes.
At the bottom of each bowl, add 1 tsp sambal oelek and 1 tsp tamari, if desired, and ladle soup into bowls.
Garnish with thinly sliced green onions and thinly sliced radishes. Enjoy!
*if freezing some of the wontons, place uncooked wontons in a single layer on a parchment lined baking sheet overnight in the freezer and transfer to freezer bags or airtight storage.
