Empty My Fridge
BETTER THAN TAKEOUT - Easy Wonton Soup Recipe
Ingredients
- Chicken broth6 cups
- Peeled and seeded kabocha squash10 oz
- Vegetable oil3 tbsp
- Scallion3 + ¼ cups
- Garlic · thinly sliced, finely minced4 cloves + 1 ½ tbsp
- Ginger · thinly sliced, finely minced½ inches + 2 tsp
- Salt1 ½ tsp
- Bok choyas needed
- Wonton wrapper1 packet
- Ground pork½ lb
- Shrimp · peeled½ lb
- Cilantro¼ cups
- Soy sauce2 tbsp
- Oyster sauce1 ½ tbsp
- Sugar½ tsp
- Five spice · powder½ tsp
- Water or chicken stock3 tbsp
- Sesame oil1 tbsp
Instructions
- Cut the squash into 1 cm slices, put them in a glass bowl with a few tablespoons of water, cover with a ceramic plate and microwave for 5 minutes.
- Put the filling ingredients (ground pork, shrimp, scallion, cilantro, garlic, ginger, soy sauce, oyster sauce, sugar, five spice, sesame oil and water) in a food processor and pulse for 40 seconds, scraping the edges as needed until smooth.
- Let the squash cool with 1 cup of crushed ice, then blend it until smooth and set aside.
- Heat 3 tablespoons of vegetable oil in a wok over medium heat with the scallion stalks, garlic and ginger for about 1 minute, until fragrant.
- Add the squash purée and stir for 1 minute, then add 6 cups of chicken stock and mix well.
- Bring the broth to a boil over medium heat, about 5 minutes, then season with salt.
- Shape wontons by placing about 1/2 tablespoon of filling in each wrapper, folding it over, squeezing and pulling out the chopsticks; seal is not required.
- Add the wontons to the boiling broth and cook 4–5 minutes over medium heat. Add bok choy if you like.
Summarized from Souped Up Recipes's video. Watch it for the details.
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GarlicGingerScallionShrimpGround porkBok choyWonton wrapper
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