Chinese Wonton Soup Recipe with Homemade Wontons

Wonton soup is likely at this point my favorite soup and this past week I found out how easy it was to make from scratch, dumplings and all.

I have loved this soup since I was a kid and this rendition was not far off from what I remember loving.

Broth:
2 liters chicken stock
2 sticks celery, chopped
1 onion chopped
3 cloves garlic, sliced
1 t ginger fresh, chopped
1 T soy sauce

Wonton Wrappers:
2 c all purpose flour
1 egg
1/2 t salt
Water

Filling:
1/2 lb ground pork
1/4 pound cooked shrimp
1 t finely chopped ginger
1 t finely chopped onion
1 T soy sauce

1. Start the broth first, just put everything into a pan and boil for about a half hour with a lid on.
2. Prepare the filling: Combine everything in the filling and let it sit while you prepare the wonton dough.
3. Make the dough: Combine all ingredients, knead into a smooth ball. Cut the ball into fourths and roll out as thin as possible. Cut into squares.
4. Fill them up. Put a small amount in the center of each square then gather the corners to pinch it closed. Set them one by one in the boiling stock when they're ready.
5. Boil for about ten minutes or until they puff up a lot. You can cut one in half to make sure they're cooked but remember the shrimp will give the center a pink appearance.

Serve immediately although it does reheat well.

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