Wonton Soup

"Wonton Noodle Soup" (CC BY 2.0) bynaotakem

Ingredients

For The Wontons:

• 1 lb of ground pork
• 1 large shallot, finely chopped
• 1/3 of a bunch of scallions, finely chopped
• 4 large shiitake mushrooms, finely chopped (optional if you hate mushrooms but it’s a great texture enhancer)
• 1 tbsp of low-sodium soy sauce
• 2 tbsp of Shaoxing (Shaohsing) rice wine (or cooking sherry if you cannot find, but I do suggest using this as it can be found in many major or international markets and online)
• 2 tbsp of sesame oil
• 1/2 tsp of seasoned salt
• 1/2 tbsp of squeeze or minced ginger (optional)
• Package of wonton wrappers, square-shaped is preferable and thawed (usually found in the frozen section of many major or international markets)

For The Soup: 

• 1 lb of chicken tenders/thighs, sliced into thin strips about 1/4″ long
• 6 cups of low sodium chicken broth
• 1/2 tsp of garlic powder
• 1/2 tbsp of squeeze or minced ginger (you can add another 1/2 tbsp if you want a stronger flavor of ginger in the broth)
• 2 tbsp of Shaoxing (Shaohsing) rice wine (or cooking sherry)
• 2 tbsp of low-sodium soy sauce
• 2 tsp of sesame oil
• 2 tsp of seasoned salt
• 1 tsp of sugar
• 1 tsp of turmeric
• 5-8 oz bag of baby spinach
• The remaining 2/3rds of the bunch of scallions, sliced
• Chow mein noodles, for topping (optional)

Directions

1. Add all of the wonton ingredients to a large mixing bowl (except for the wrappers, of course) and mix well for about 1-2 minutes
2. Assemble the wontons by taking a wrapper, lining the perimeter/edges of the wrapper with cold water using your finger (this serves as a glue), placing a pinball size of the rolled filling mixture in the center of the wrapper, taking the bottom edge to meet the top edge and sealing the edges of the wrapper together so that the meat is nice and tucked in like a rectangular pocket. Then, take the top flap of the wrapper where the two edges have been sealed together, lightly fold it upwards and lay it against the meat-filled portion of the wrapper while curving down the two sides of the wonton so it forms a curved, rainbow shape where the bottom will become naturally pleated. Allow the curved sides to rest against the meat-filled portion of the wonton where it should stick. And that’s it! 
3. As the wontons are fully wrapped, place them one-by-one into a container and place an airtight lid on it when done. You should get about 40-50 wontons when all’s said and done
4. In your VitaClay, add all the soup ingredients to the pot EXCEPT for the spinach, remaining scallions and chow mein noodles. Set on “Stew” or “Fast” cook for 30 minutes. Wait until the soup reaches to a boil, gently add in about 20-25 wontons one-by-one and top with the spinach BUT DO NOT STIR THESE as the wontons are delicate and we don’t want to pester them too much. (NOTE: As for the leftover wontons, simply leave them in the container and seal them with an airtight lid. Pop them in the fridge if you plan to use the rest the next day OR in the freezer where they’ll last for a few months!)
5. Cover your clay pot cooker and wait until all of the wontons float to the top of the soup, let it continue to boil for another 5 minutes or until the wontons are cooked through. Give the soup a LIGHT stir (the wontons will be a bit delicate) so the spinach gets evenly dispersed, add in the remaining scallions giving another light stir and serve immediately into bowls with desired wontons and soup in each. Feel free to top off each bowl with some chow mein noodles
6. Enjoy!