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Wonton Soup with Salad

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Recipe summary

Preparation time:
Cooking time:
Yield: 4

Ingredients

  • 1 teaspoon peanut oil (5 mL)
  • 2 cloves garlic crushed or 1 tsp prepared garlic in a jar
  • 1 tablespoon grated fresh ginger or 1 Tbsp prepared ginger in a jar
  • 400 grams minced pork (14 oz)
  • 2 tablespoons soy sauce (30 mL)
  • 1 teaspoon peanut oil (5 mL)
  • 2 cloves garlic crushed or 1 tsp prepared garlic in a jar
  • 7 cups approx (2 tetra paks) chicken stock (1.8 L)
  • 1 tablespoon soy sauce (5 mL)
  • 4 cups water (1 L)
  • 1 teaspoon 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.
Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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May's Cooking Club Challenge: Chicken with Papaya BBQ Sauce

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