In the winter, I love to eat a hot bowl of soup. It’s comfort food at it’s finest, and can make a fast and healthy meal. I usually make tomato or chicken soup, but I have also added wonton soup to my favourite list since I read about it on the Banlieusardises blog.
The following recipe makes about 20 soups, with 6 wontons in each bowl. I know this is a big recipe, but this way I can freeze the extra and have enough for the whole winter. It takes me about an hour to fold all those wontons, which is not so bad if you consider how many soups you’ll get.
500g (about 1lb) of ground beef, cooked
500g (about 1lb) of ground veal or chicken, cooked
1 can (about 1 cup) of water chestnuts, finely chopped
2 egg yolks
2 teaspoon of ground ginger
2 teaspoon of miso paste
2 egg whites
2 packs (400g each) of wonton wrappers
Making the Wontons
Mix together the ground beef and veal (or chicken), the water chestnuts, the egg yolks, the ginger and the miso paste. Spoon one tablespoon of this mixture on each wonton wrapper :
Brush the outside border of the wonton wrapper with egg white and close the wrapper to make a triangle, pressing around the border so it closes properly :
Finally, brush the two tips of the triangle with egg white and bring them back to the center of the wonton :
When I start running of of space on my counter, I put the folded wontons on cookie sheets. Once a sheet is completed it goes into the freezer or the the refrigerator when I run out of freezer space. Of course, I make sure to keep about 12 of them to eat fresh.
Cooking the Soups
To prepare the wontons, put them in boiling water for about 5 minutes if they’re fresh, or 10 to 15 minutes if they are frozen. They will float to the top once they’re ready.
Drain the cooked wonton and serve each portion of six wontons in one cup of chicken broth.