Hello my darling friends. I hope this post finds you doing well. Today is Monday and we all know what that means. Oh, wait, perhaps not! Today is Monday Make A Thingie. It basically means that I find some awesome DIY and share it with you. It is either crafts, or food, or or… Ooooh food crafts! O.O
Today’s DIY is going to be another recipe from my kitchen to yours. I do hope you enjoy. 🙂
Homemade Wonton Soup
- 30 square wonton skins
- 1 egg white, lightly beaten
- 2 tbsp finely chopped scallion, to serve
- 1 tbsp chopped cilantro leaves, for garnish (optional)
- 6 oz ground pork – not too lean
- 8 oz raw shrimp – shelled, deveined and chopped
- 1/2 tsp gingerroot – finely chopped
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing rice wine
- 2 tsp scallion – finely chopped
- pinch of sugar
- pinch of white pepper
- dash of sesame oil
- 8 cups chicken stock
- 2 tsp salt
- 1/2 tsp white pepper
- Mix together the filling ingredients and stir until the texture is thick and pasty. Set aside for at least 20 minutes.
- Place a teaspoon of the filling into the center of a wonton skin. Brush the edges lightly with the egg whites and press the edges together diagonally to seal (they will look like triangles y’all!). Bring the opposite points together towards each other and press them, creating a flower like shape. Repeat with the remaining skins and filling. Set them aside.
- Bring the stock to a boil and add the salt and pepper. When ready, place the created dumplings into the pot and allow them to boil in the stock for about 5 minutes. You will notice the edges of the skin start to becoming wrinkled around the filling. That is when you know they are done.
- Place the remaining scallions into individual bowls and pour the soup over top. Garnish with a bit of cilantro. Now, the cilantro is optional. I personally do not like the soup with it, but my family does. So I felt that I should add it so you can try it on your own.
I don’t know about y’all but I am now craving some soup.