The Jang Family's Famous Wonton Soup

 

Wonton Soup is probably my ultimate comfort food. As far back as I can remember, my Ma-Ma (my Chinese Grandma) used to drive up to Kamloops to visit us every summer. I always looked forward to her annual ritual of folding fresh wontons to stock us up for the winter. This recipe has a much bigger yield than what I usually do for recipes, but I always make a big batch of these when I make these, for a few reasons. For one, if you cut it down you’ll end up with leftover meat and water chestnuts, so a big batch helps prevent waste. I also LOVE having these in my freezer for the perfect quick and easy meal on a busy, rainy, night. Or any night for that matter. From my family to yours, Enjoy!

What you will need

100 wonton wrappers

2 eggs

1 pound extra lean or lean ground pork

1 pound ground turkey

2 tablespoons soy sauce

2 teaspoons sesame oil

1 teaspoon crushed red chilli

1 can of water chestnuts (227g), diced

2 tablespoons ginger, minced

4 cloves of garlic

4 green onions, thinly sliced (Save 2 Tbsp for garnish)

1 teaspoon freshly cracked black pepper

6 cups homemade or store-bought chicken stock

2 cups snow peas

2 cups mushrooms, sliced

1 teaspoon sesame oil

1 teaspoon hot sauce (optional, I use Sriracha)

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