My wonton Soup

I was craving wonton soup for a while and I have made this before. When I don't have the time I would buy ready made from an Asian restaurant. Mine came out delicious and I spiced it up a bit to get the flavor I wanted.

1 1/2 pound ground pork, 

salt and pepper to your taste

1 tablespoon paste

1/2 teaspoon chili flakes

seasoning salt to your taste 

 2 clove minced garlic

1 tablespoon grated ginger

2 tablespoons chopped coriander

1 tablespoon chopped green onions

1 tablespoon rice vine vinegar

 2 tablespoons low sodium soy sauce (Gold Mountain Seasoning) 

1 tablespoon oyster sauce. 

Combine and mix all ingredients well.

I used this brand for my wonton. You can find this in your supermarket or Asian market freezing section.

Start out with 1 wonton pastry. Lay flat on the plate.

Placed pork mixture on the center of the pastry.

Brush the side and corner with egg wash.

Pressed one corner to the other making a triangle shape. Secure well on the corner and side.

I made about 30 of these. I also made them into round shapes too.

 When steaming dumplings. I used a bamboo steamer. I place a layer of parchment paper on the bottom of my bamboo steamer so it won't stick. Then I put my bamboo steamer into a pan that had just enough water in the bottom to cover the bottom level of the steamer. The water shouldn't touch the food of the steamer at any time. On medium high heat I steamed them for about 6 minutes.

Ready steamed dumplings.

I also used a ladle and placed my dumplings into my homemade wonton soup and cooked in medium/low heat for about 3-4 minutes. Until the pork meat has cooked and then placed the dumplings into a bowl and poured broth over it with.

I added cooked egg noodles to my wonton broth with bok choy, dumplings and topped with chopped Chinese parsley, chopped coriander, chopped green onion, 1/2 tablespoon fried garlic, fried slice wonton pastry. Drizzle little hot sauce. 

For the broth

1 or 2 tablespoons sesame oil

2 cloves garlic, minced

1 tablespoon grated ginger

1 shallots, minced 

Homemade chicken stock about 8 cups. So I used 4-6 cups.

4-6 baby bok choy

1 stalk green onion, chopped

chopped coriander

1 tablespoon soy sauce

1 tablespoon fish sauce (optional)

salt and pepper for taste

1 1/2 tablespoons yellow miso paste

55 grams cooked egg noodles

Heat sesame oil in a large pot over medium heat. Add garlic, ginger, and shallots. Cook, stirring frequently until fragrant about 2 minutes.

Whisk in 4-6 cups of chicken broth. Bring to a boil. 

Reduce heat and simmer for 10 minutes. Add in bok choy, green onions, and coriander, seasoned with soy sauce, fish sauce, salt and pepper. Stir in yellow miso paste until well combined, about 3 minutes.

If you want add in steamed pork wontons to the soup, heat for 3 minutes or in a bowl add steamed pork wonton, cooked egg noodles, ladle soup over the wontons and noodle, add bok choy, and other toppings; drizzle of sriaccha hot sauce, shrimp flakes, chopped green onions, chopped corriander, or fried crispy strips wonton

Serve immediately.