Wonton Soup

The “other” Chinese soup. You can make the wontons in advance and freeze on a cookie sheet, then place them in freezer bags.

Wonton Soup

1/2 pound ground pork or chicken

1/4 cup shiitake mushrooms, finely chopped

1/4 cup water chestnuts, finely chopped

2 green onions, finely chopped

1 tablespoon sesame oil

1 teaspoon Chinese five spice powder

2 1/8-inch wide coins ginger, finely chopped

1 egg, separated

32 square wonton wrappers

4 14.5-ounce cans chicken broth

3 chicken bouillon cubes

1 cup shiitake mushrooms, thinly sliced

1/2 cup water chestnuts, thinly sliced

2 green onions, sliced

Garnish: Minced green onion

Mix meat, mushrooms, water chestnuts, onions, sesame oil, five spice powder, ginger and egg yolk until well blended. Spoon evenly onto wonton wrappers, adding about 1 teaspoon of the meat mixture to each wrapper.

Beat egg white lightly. Brush onto edges of each wrapper; fold in half to form triangle. Press edges together to seal. Bring opposite corners of long edge of each triangle together, overlapping corners; brush with egg white to seal. Keep wonton’s covered until all are made and ready for soup.

Combine chicken broth, chicken bouillon cubes, mushrooms, water chestnuts and onions in large saucepan. Bring just to boil on medium heat. Carefully add wontons; simmer 4 minutes or until filling is cooked through, stirring occasionally.

Serve immediately in large warm bowls garnished with minced green onion if desired.