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Wonton Soup with Salad

Wonton Soup with Salad
Yields
4 servings

 

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ingredients

1
tsp peanut oil (5 mL)
2
clove garlic crushed or 1 tsp prepared garlic in a jar
1
Tbsp grated fresh ginger or 1 Tbsp prepared ginger in a jar
400
g minced pork (14 oz)
2
Tbsp soy sauce (30 mL)
1
tsp peanut oil (5 mL)
2
clove garlic crushed or 1 tsp prepared garlic in a jar
7
cup approx (2 tetra paks) chicken stock (1.8 L)
1
Tbsp soy sauce (5 mL)
4
cup water (1 L)
1
tsp sweet chili sauce (5 mL)
4
green onions, cut in half with scissors
30
wonton wrappers
Bagged salad
Ranch dressing
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directions

Step 1

To make wontons:
Heat oil in frying pan; cook garlic and ginger, stirring until soft.

Step 2

Add pork; cook, stirring, until pork is almost browned.

Step 3

Stir in sauce and cook an additional minute. Remove from heat and let cool.

Step 4

Heat oil in large saucepan; cook garlic, stirring, 2 minutes.

Step 5

Stir in stock, soy sauce, water, chili sauce and green onion. Bring to a boil.

Step 6

Reduce heat and simmer uncovered for 15 minutes. If you want to make this a day ahead; cook to room temperature, then refrigerate, covered. This can also be frozen for up to 3 months.

Step 7

Place rounded teaspoons of cooled pork mixture in centre of each wrapper.

Step 8

Pinch together to seal at top of pork mixture leaving the raw edges of wonton wrapper loose like a flower. Make sure the dough is pinched together tightly. Place on a cake pan. Repeat (extras can be frozen for up to a month in a freezer bag).

Step 9

Serve salad with dressing.

Step 10

Just before serving soup, divide wontons among serving bowls. Pour hot soup over. Sprinkle with onion.

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