With A Little Effort, Brings So Much Pleasure!
Prep Time: 1 hour 30 minutes
Cooking Time: 15-20 minutes
1 package Wonton wrappers, thawed
2 cups Napa cabbage, chopped
6-8 cups chicken stock
1/2 lb. ground pork
1/4 cup Shitake mushroom, small dice
1/4 cup water chestnuts, small dice
1/4 cup bamboo shoots, small dice
1/4 cup green onion, minced
1 tbsp fresh parsley, minced
1 tsp sweet miso
1 tbsp Mirin
2 tbsp sake
1 tsp soy sauce
1/2 tsp sesame oil
1/2 tsp sugar
1/2 tsp ginger, grated + 2 slices
1/2 tsp garlic, pressed + 2 garlic cloves
1 egg white- for seal
Parchment lined sheet tray
(2) Stock pots
In a large stock pot; add chicken broth, 2 garlic cloves and the 2 slices of ginger. Bring to a boil then reduce to a simmer. Add Napa cabbage.
In a mixing bowl; add ground pork, shitake mushrooms, water chestnuts, bamboo shoots, green onions, parsley, sweet miso, Mirin, sake, soy sauce, sesame oil, sugar, grated ginger and the pressed garlic. Knead the mixture very well with your hands for at least 5 minutes. Place egg white in a separate bowl (this is you adhesive for your wontons)
1. Place 1 heaping tsp. of pork mixture in the center of wonton.
2. Using your finger, dip into egg white and wet all the edges of the wontons.
3. Fold over one half to the other, creating a triangle. Press down edges to seal.
4. Bring the bottom sides of the triangle together and seal with egg white.
5. Fold the tip to one side and seal with egg white.
6. Repeat, will yield approx. 20 Wontons.
Place on parchment lines sheet and place in refrigerator for about 30 minutes. In a separate stock pot, fill with water and bring to a boil, the reduce to a simmer. Add wontons to the simmering water and cook for at least 10 minutes. Using a skimmer, transfer wontons to the simmering soup and cook for additional 5 minutes. Place Wonton soup in a serving bowl.
Cook’s Note: By cooking wontons separately in simmering water, allows the flour that coats the wontons to come off during the cooking process. This prevents your soup from becoming cloudy.