Warming and Nourishing Homemade Shanghai Wonton Soup in Clay

If you have made lots of chicken or bone broth at home, one of the best applications is to use it as a soup base! Since pandemic time, we haven’t been able to eat our favorite Shanghai wonton soups for a while. I bought some organic ground pork, and wonton wraps. Made wontons in chicken bone broth adding some mushrooms! It came out so delicious and satisfying. It made me happier to see my hard-working daughter getting nourished (she attends to UChicago, now staying home for an online class).

Ingredients:

Meat stuffing

• 1 lb ground pork
• 3 gloves of garlic minced
• 1 oz ginger, minced
• 2 green onions, minced
• 1 egg
• 1 cup chopped chives
• 2 tablespoons sesame oil
• 2 tablespoon olive oil
• 2 tablespoons cooking wine or white dry wine
• 1 -2 pack of wonton wraps

Wonton soup ingredients:

• 6-8 cups chicken bone broth
• 1 cup mushrooms
• 1/2 cup chopped green onion
• 1/2 cup cilantro (optional)
• 1-3 teaspoons white ground pepper
• 2-4 teaspoons sesame oil

Directions:

1. To make a flavorful sauce: In a container, add garlic, soy sauce, olive oil to marinade garlic. Stir well. Then add ginger, green onion, wine, sesame oil, egg and mix well.
2. To make meat stuffing: Add ground pork in the mixed sauce. Stir for 5 minutes to mix well. Add egg and chives in pork and mix well.
3. To make wontons: Add 1/2 cup water in a bowl. Use fingers to dip in water then wet on the edge of wonton; add 1 teaspoon meat stuffing in the center of the wrap. Fold the wrap in diagonal direction. Then fold and press the other two ends until they stick together. And repeat until you finish all the meat stuffing or wraps!
4. To make wonton soup: Boil 2 bowls of homemade chicken bone broth. Add mushrooms (optional). Boil for a few more minutes. Divide them in 4 soup bowls.
5. Boil a 1/2 pot water, when water gets boiled, add 10-15 wontons to boil for 6-10 minutes (making sure the wontons is not too crowded so they won’t stick to each other), until wontons are cooked (no more pink inside wontons). Transfer to your wontons to soup bowls. Dump the water, add another 1/2 pot water, repeat the same to cook wontons until 4 soup bowls are filled. Garnish with green onions or cilantro! Serve warm and enjoy!

Note: To avoid wontons to stick or too soggy, eat when they are just cooked. Adding wontons in not too hot soup broth is a trick to cool wontons faster.