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Directions for: Wonton Soup with Salad

Ingredients

1 tsp peanut oil (5 mL)

2 clove garlic crushed or 1 tsp prepared garlic in a jar

1 Tbsp grated fresh ginger or 1 Tbsp prepared ginger in a jar

400 g minced pork (14 oz)

2 Tbsp soy sauce (30 mL)

1 tsp peanut oil (5 mL)

2 clove garlic crushed or 1 tsp prepared garlic in a jar

7 cup approx (2 tetra paks) chicken stock (1.8 L)

1 Tbsp soy sauce (5 mL)

4 cup water (1 L)

1 tsp sweet chili sauce (5 mL)

4 green onions, cut in half with scissors

30 wonton wrappers

Bagged salad

Ranch dressing

Directions

1. To make wontons:
Heat oil in frying pan; cook garlic and ginger, stirring until soft.

2. Add pork; cook, stirring, until pork is almost browned.

3. Stir in sauce and cook an additional minute. Remove from heat and let cool.

4. Heat oil in large saucepan; cook garlic, stirring, 2 minutes.

5. Stir in stock, soy sauce, water, chili sauce and green onion. Bring to a boil.

6. Reduce heat and simmer uncovered for 15 minutes. If you want to make this a day ahead; cook to room temperature, then refrigerate, covered. This can also be frozen for up to 3 months.

7. Place rounded teaspoons of cooled pork mixture in centre of each wrapper.

8. Pinch together to seal at top of pork mixture leaving the raw edges of wonton wrapper loose like a flower. Make sure the dough is pinched together tightly. Place on a cake pan. Repeat (extras can be frozen for up to a month in a freezer bag).

9. Serve salad with dressing.

10. Just before serving soup, divide wontons among serving bowls. Pour hot soup over. Sprinkle with onion.

See more: Dinner, Main, Pork, Pasta, Lunch, Salad, Chinese, Soup