Steve and I both enjoy this easy wonton soup. I cheat and use pre-made wrappers, and it takes about half an hour to prepare the filling and stuff the wrappers. Actual cooking time is very short.
- 1/2 pound lean ground pork
- 1 cup chopped, trimmed bean sprouts
- 1/2 cup kimchee drained and chopped ( or 1/2 cup chopped suey choi and 1 teaspoon soy sauce)
- /14 cup finely chopped mushrooms
- 2 teaspoons finely grated fresh ginger
- 2 green onions, sliced
- 2 garlic cloves, minced
- /12 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon 5 spice powder
- 30 wonton wrappers
- 8 cups chicken broth
- 1/4 to 1/3 cup hoisin sauce
- 1 red pepper, sliced
- 1 yellow or green pepper, sliced
- 1 large carrot, sliced
- 1/2 cup snow peas (optional)
- 1/2 cup sliced mushrooms (optional)
Combine the first 10 ingredients. Put by the teaspoon onto a wonton wrapper, moisten the edges, and fold it around the filling. Stand on a cookie sheet covered with parchment paper, and cover with plastic wrap or a slightly dampened tea towel until ready to cook. If made several hours before cooking, keep in the fridge.
Combine the broth and hoisin sauce in a large pot or Dutch Oven and cook over medium hugh heat until boiling. Add the wontons, one at a time, then add the vegetables. Cook for 5-7 minutes, until the wontons rise to the surface. Serves 4.
You can make this into Wor Wonton soup (which means “everything”, by adding some chopped shrimp and a teaspoon of sherry to the filling, and adding some sliced barbecued pork, some sliced chicken breast and some prawns to the broth.