We all have a favorite comfort food (or two) and my husband’s is wonton soup. Originally from the cold and rainy Northwest, his cravings start kicking in like clock work, just as the post-Labor Day chill sets in. Yes, it does get cold in Vegas, wide temperature swings are a part of desert living. While we are fairly new to this vibrant town, we lived in the high desert of Lake Tahoe for many years, and have grown accustomed to quickly shifting from swim suits to hats and gloves, all within the same day…
So, I thought I would surprise my husband with my first attempt at Wonton Soup. I altered the recipe from Semi-Homemade Cooking with Sandra Lee. She calls for 1 packet of oriental sesame dressiing mix. While we eat a ton of Asian-inspired food, this isn’t a regularly stocked item in our house, so I simply omitted it with no sacrifice. Also, while I usually have oyster sauce on hand, I was out, so I used tamari (soy sauce) instead. Also, the original recipe was for steamed wontons. A quick boil in some basic broth is all that is needed for your basic wonton soup, no bamboo steamer required. We also opted for turkey for a leaner wonton!
The wonton soup turned out seriously tasty! It was a perfectly soothing meal that hit the spot for my husband. It was also easier than I had expected to prepare meaning it’s probably going to be a reoccurrence in our house. The wonton dumplings can be enjoyed as is or you can go a step further and make it into soup like we did. Depends on what you’re craving!
Special Diet Notes: Wonton Soup
By ingredients, this recipe is dairy-free / non-dairy, nut-free, and peanut-free.
- 1 pound ground pork or turkey
- 1 (5-ounce) can water chestnuts, drained and finely chopped
- ½ cup scallions (green onions), finely chopped
- 1 tablespoon minced garlic
- 1 tablespoon jarred minced ginger
- 1 tablespoon sesame oil
- 1 egg, beaten
- 2 tablespoon oyster sauce or soy sauce or tamari
- 1 (16-ounce) pack wonton wrappers
- Savoy or Napa cabbage
- Bamboo steamer (optional)
- In a large bowl mix pork/turkey, water chestnuts, scallions, garlic, ginger, sesame oil, egg, and oyster sauce.
- Fill center of each wonton wrapper with 1 teaspoon of meat filling.
- Gather wrapper up and twist to secure sides. Brush the edges of the wontons with water to help seal.
- Fill a pot with 1 quart of chicken broth and an additional cup of water. Add the wontons and boil until the wonton skins are tender (like pasta). If desired, add other seasoning, vegetables (that cabbage sliced up works well), etc for variations on the broth. We like it simple.
- Arrange cabbage leaves on the bottom of a bamboo steamer. Place dumplings about 1-inch apart and steam until the filling is cooked through, about 20 minutes.