Wonton soup is probably best known Chinese soup in
North America. There are many versions of not only fillings but also shape of the dumplings. I usually make the simple traditional triangle wontons. If you have a stock and ground pork on hand it is very simple and fast comfort food to prepare and can be a whole meal in itself, just fill the soup bowl with wontons is all it takes.
Filling:3/4 lb. lean ground pork 4 green onions, finely chopped3 tbsp. soy sauce1 tbsp. sake1 tsp. sesame oil1/4 tsp. white pepper2 tsp. fresh grated ginger2 tsp. crushed garlic4 medium shitake mushrooms, soaked and chopped1 tsp. salt2 tsp. sugarwonton wrappers
Broth:10 cups of chicken stock (canned or carton is fine)1 tsp chopped ginger1 tsp. crushed garlic1 Tbs. soy sauce1 green onions, chopped diagonally for garnishDumplings:Put all ingredients in a mixing bowl and mix until thoroughly combined.Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers or brush, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.
Soup:In a sauce pan or soup pot bring stock, soy sauce, garlic and ginger to boil. Carefully drop wontons into soup and stir to separate them. After dumpling come to surface, simmer additional 5 minutes and serve with chopped green onions.