A Sutherland Belle
“Nobody can be exactly like me. Sometimes even I have trouble doing it.”

Better Than Takeout Wonton Soup

Better Than Takeout Wonton Soup

On January 1, many Americans created New Year’s Resolutions like eating better, spending more time with family, and enjoying life more. Resolutions are a great idea in theory, but they’re often forgotten by February. Instead of attempting to overhaul your lifestyle in an extreme way, try adopting a mantra of working towards simplifying your life, including your cooking habits. You may find that you can achieve all of your resolutions, well, simply.

Working towards a happier you is beneficial to yourself and your family, but we all know the reality of how a normal weeknight ends. Our society continues to evolve from a cooking culture to an eating culture, and while we all may enjoy watching competitive chefs on shows like Chopped create tantalizing craveable dishes, many of us only dream about eating it, not cooking it ourselves.

Overall, we as consumers are spending less time meal planning, but have higher expectations for food and ease of preparation. With our busy lifestyles, it can be hard to break this habit, but the choices made within that hour's time frame can be changed. Spice World brings Flavor without Boundaries. They remove the limits of prep time, seasonality, and ability so you can focus on the joy of creating dishes your family will savor.

Start the new year by feeding your body and soul with healthful meals that are easy to prepare. You’ll then have more time to sit at the table and have a conversation with your loved ones, which you’ll find, simply makes everyone feel better.

Better Than Takeout Wonton Soup

INGREDIENTS

For the Wontons

  • 38-42 wonton wrappers
  • 16 oz. ground pork
  • 6 scallions, chopped
  • 2 teaspoons Spice World Minced Ginger
  • 2 teaspoons Spice World Minced Garlic
  • 1 large egg yolk
  • 1 tablespoon soy sauce or tamari
  • 2 teaspoons sesame oil
  • 1 teaspoon rice wine vinegar
  • 1 teaspoons rice wine or dry sherry
  • 1/2 teaspoon chili oil optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the Soup

  • 2 teaspoons sesame oil
  • 2-3 teaspoons Spice World Minced Ginger
  • 3 teaspoons Spice World Minced Garlic
  • 6 cups low sodium chicken broth
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons rice wine
  • 1 tablespoon brown sugar
  • ½ teaspoon red pepper flakes (optional)
  • 1 ½ cups carrots, shredded
  • 1 (10 oz.) bag frozen shelled edamame, thawed
  • 1-pound medium shrimp peeled, deveined, tails removed
  • 3 scallions, chopped
  • 1 small head Napa cabbage chopped into bite-size pieces (or 4 cups)
  • Garnish with Spice World Chili Onion Crunch and black sesame seeds

INSTRUCTIONS

BROTH

  1. In a Dutch oven or soup pot, heat 2 teaspoons sesame oil over medium high heat. Add ginger, garlic, red pepper flakes and sauté for 1 minute. Add chicken broth, soy sauce, rice wine, and brown sugar and bring to a boil then reduce to a gentle simmer. Simmer on low for 15-20 minutes while you prep your wontons.

WONTONS

  1. Add scallions, ginger and garlic to food processor and pulse until finely chopped. Add ground pork and all remaining filling ingredients and pulse until combined but not pasty.
  2. Assemble wontons: Fill a small bowl with cool water. Lay out a baking sheet size sheet of parchment paper (to lay finished wontons on).
  3. Working on a flat, dry surface, lay out 4-6 wonton wrappers. Keep remaining wontons covered with plastic wrap or in a large freezer bag. Place 2 teaspoons of filling in the center of each wrapper (I use a heaping ½ tablespoon for convenience and eye ball it).
  4. Working with one wonton at a time, brush the top 2 sides of wonton with water with your finger.
  5. Bring 2 opposite corners of the wonton together (2 dry, 2 wet) to form a triangle and enclose the filling, pinching edges of the wrapper together to firmly a seal, pressing out any air.
  6. Moisten opposite corners of the long side of triangle and fold them down then and across one another then pinch to seal together.
  7. Place finished wontons on parchment paper and cover with a damp paper towel or damp towel. Assemble remaining wontons in the same manner

SOUP

  1. Bring soup broth to a boil. Add carrots, edamame, shrimp and cabbage to soup then gently add wontons using a slotted spoon. Cook for 4 minutes. Add wontons and cook until they float and pork filling is cooked through (about 4 minutes). Remove wontons with a slotted spoon straight to serving bowls. Do not let wontons sit in broth before serving or they will become soggy and fall apart.
  2. Add green onions to soup and cook 1 minute.
  3. Ladle soup over wontons and serve immediately with sesame seeds and Chili Onion Crunch.

 

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