Wonton Soup is a beautifully crafted Chinese soup for the soul. Hmong people like to make won ton soup with green mustards instead of bok choy. The best wonton soup I ever had was made by my second older sister Christina. What made her wonton soup special is the enoki mushrooms.
Ingredients for 10 servings:
- 30 won ton wrappers, thawed if frozen
- about 15 cups of Water
- a big bowl of rinsed bok choy (or even mustard greens)
- 1/2 TB of corn starch
- 2 cups of peeled shrimp
- sliced Enoki Mushrooms
- 1 pound ground pork
- 1 tablespoon oyster sauce
- a few drops sesame oil
- 1 green onion, minced
- a pinch of ground black pepper
- a few drops of sesame oil
- 1 large garlic clove minced
- 2 TB of Knorr chicken flavor powder
- 1 handful of soaked black fungus
- 1 egg
1. in a mixing bowl, mix the fillings and all ingredients listed under fillings (including seasoning, egg). with a wonton wrapper, wet all sides of the wonton with water and set 1 TB of fillings in center of the wrapper. from here, fold the wrapper in half and sealing it. do this for all wrappers.
2. boil about 15-20 cups of water in a pot. add in Knorr
powder, corn starch. when it starts to boil, add 1 wonton after another into the pot. the wontons are fully cooked when you notice the wontons have shriveled up. when starting to shrivel up, add mustard greens and enoki mushrooms in the pot for 5-7 minutes or until vegetables are softened. add the shrimps and stir for a couple minutes until shrimps are cooked and serve the soup.