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March 12, 2013

Pork and Scallion Wonton Soup

If you want to please someone, this soup is sure to bring a smile.


Pork and Scallion Wonton Soup
300 Sensational Soups by Carla Snyder and Meredith Deeds, © 2008

8 ounces regular or lean ground pork
4 green onions, minced, divided
1 Tablespoon soy sauce
1/2 teaspoon five-spice powder
1/4 teaspoon freshly ground black pepper
24 wonton wrappers, thawed if frozen
1 egg, lightly beaten
8 cups Chinese Chicken Stock (see recipe below)

In a large bowl, combine pork, half the green onions, soy sauce, five-spice powder, and pepper. Mix with your hands until well combined. To taste for seasoning, heat a small skillet over medium heat and fry a spoon-sized patty until no longer pink. Taste and adjust seasoning with soy sauce, five-spice powder and pepper, if necessary.

Place a rounded teaspoon of filling in the center of each wonton wrapper. Brush beaten egg around the edges of the wrapper. Lift two opposite corners together to form a triangle and enclose filling, pressing all edges firmly to eliminate air pockets and seal. Place wontons on prepared baking sheet, making sure they don’t touch.

In a large pot, bring stock to a simmer over medium heat. Add wontons and simmer until wrappers are tender and filling is cooked through, about 8 minutes.

Ladle stock into heated bowls and top each with 4 wontons. Garnish with the remaining greens.

Tip: Five-spice powder is a blend of ground cloves, fennel seeds, cinnamon, star anise and Szechwan peppercorns. Most large grocery stores stock it, but if you can’t find it, just use a mixture of the individual spices. It will still taste delicious.

Serves 6.

With the simple additions of lemongrass, star anise, green onions, cinnamon, and ginger, everyday chicken stock becomes an exotically flavored base for wonton soup, egg drop soup, hot-and-sour soup and even Thai soups. But don’t put any limits on your creativity—use this stock whenever you want that little extra something-something.

Chinese Chicken Stock
300 Sensational Soups by Carla Snyder and Meredith Deeds, © 2008

16 cups chicken stock (homemade or store-bought)
2 pounds chicken parts (necks, backs, breast bones, wings, etc.)
6 green onions, sliced
2 cloves garlic, crushed
2 stalks lemongrass, bulbs sliced
1 carrot, sliced
1 stalk celery, sliced
6 whole black peppercorns
3 parsley stems
2 whole star anise
1 thumb-sized knot gingerroot, sliced
1 stick cinnamon, about 4 inches long
1 bay leaf
1/2 teaspoon dried thyme

In a large stockpot, combine stock, chicken parts, green onions, garlic, lemongrass, carrot, celery, peppercorns, parsley stems, star anise, ginger, cinnamon, bay leaf and thyme; bring to a simmer over medium-low heat. Cook at a very low simmer for 45 minutes.

Strain and degrease stock.

Yields about 14 cups.

MF&L Staff at Maine Food & Lifestyle magazine.


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