Boosted Soup! Ginger Wonton Dumpling Soup

Prep 20 mins Cook 15 mins Total 35 mins, 4 servings
This ginger filled soup is a boost for you and your immune system.

Mary Matthews

Ingredients

• 32  wonton wrappers (8 per serving)

Wonton Dumpling Filling

• 8 oz lean ground pork
• 1 tbsp ginger , finely grated (1.5″ / 3cm piece), or 2 tsp. ground ginger
• 2 green onions, finely chopped (5 tbsp)
• 1 tbsp light soy sauce
• 2 tbsp Miran Rice Wine
• 1/2 tsp salt
• 2 tbsp sesame oil

Broth

• 6 cups chicken broth
• 4 garlic cloves, smashed
• 2 cm piece of ginger, sliced (optional, but highly recommended)
• 3 tbsp light soy sauce
• 2 tsp honey
• 3 tbsp Miran Rice wine
• ¼ – ½ tsp sesame oil

To Serve

• Green onions, finely chopped
• Bok choy, quartered, or Chinese broccoli cut into 10cm /4″ lengths

Directions

Wontons

1. Place Filling ingredients in a bowl. Use a potato masher to mash until fairly smooth. 

Wrapping

1. Lay Wontons on work surface. Use 2 teaspoons to put the Filling on the wontons. Work in batches so that the wontons do not dry out. Brush 2 edges with water. Fold to seal, pressing out air. Brush water on one corner and bring corners together, pressing to seal.
2. Place wrapped wontons into a container with a lid as you work (so they don’t dry out).

Broth

1. Place Broth ingredients in a saucepan over high heat. Add white ends of green onions if leftover from Wonton filling.
2. Place lid on, bring to boil then reduce to medium-high and simmer for 5 – 10 minutes to allow the flavors to infuse. Pick garlic and ginger out before using the broth.
3. Blanch bok choy in the soup broth (30-45 seconds) and place in serving bowls.

Cooking Dumplings and serving

Bring a large pot of water to boil. Place wontons in water and cook for 4 minutes or until they float. Remove with a slotted spoon straight into serving bowls. Ladle broth over wonton dumplings and vegetables.