In honor of the Chinese New Year, here is a deliciously satisfying soup for a cold winter evening. It sounds more complicated than it is – and it’s so tasty!
What you need:
- 12 Wonton wrappers
- ¼ pound ground pork
- 1 teaspoon black bean garlic paste
- 2 teaspoons minced garlic
- ¼ teaspoon chili oil
- 1 teaspoon minced fresh ginger
- ½ cup chopped brown mushrooms
- 1 Tablespoon ponzu sauce (or soy sauce)
- 1 teaspoon sesame oil
- 32 oz. chicken broth
- 1 Tablespoon each:
- dark sesame oil
- fresh lime juice
- ponzu or soy sauce
- minced fresh ginger
- 1 teaspoon ground ginger
- 2 cups sliced brown mushrooms
- 1 ½ teaspoons minced garlic
- 1 ½ cups water
- 1/3 cup chopped green onion for garnish
How to Do it:
Put all the ingredients for the broth in a large sauce pan and simmer for about 30 to 45 minutes.
In the meantime, make the wontons. Brown the pork, then add the remaining wonton ingredients (except the wrappers) and continue to brown until mushrooms start to sweat a little.
Remove from pan and run everything through a food processor until it resembles a crumbly paste.
Lay the wrappers out and dampen them with some of the broth. Place about 1 to 1 ½ tablespoons of filling in the center of each wrapper.
Fold in half forming a triangle and seal the edges.
Fold the corners over forming a little wrapper.
Set aside to dry a little.
Once the mushrooms have shrunk and released their flavor into the broth, gently lower the wontons into the hot broth.
Gently simmer until the wontons begin to float. DO NOT OVER COOK – they will fall apart.
Garnish with green onions. Serve immediately!
Makes 4 bowls with 3 wontons each.
If you store leftovers, remove the wontons from the broth and store separate to prevent them from breaking up. They will still taste good but don’t look as pretty!
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