Wonton Soup Recipe courtesy of Emeril Lagasse Sho meril Live Episode: Dueling Comfort Foods Note: If you plan on saving any of this soup for leftovers, you might consider cooking the wontons in a ‘separate pot of boiling water before adding them to the broth for serving. Because the wontons themselves are coated with cornstarch, they will make the soup cloudy, thick, and starehy, ifallowed to sit in the soup for any length of time. You won't have this problem, however, if you choose to serve the soup immediately. Level: Intermediate Total: 1 hr30 min Prep: 45 min Cook: 45 min Yield: about 2 quarts, 6 to 8 servings Ingredients: 1 tablespoon vegetable oll ‘tablespoon plus 4 teaspoon minced gare 2 tablespoons finely chopped fresh ginger 41/4 cup thinly sliced scallions, plus 3 tablespoons finely chopped 410 cups canned low sodium chicken broth 41/2 pouind ground pork Lex yolk 2 teaspoons soy sauce 4141/2 teaspoons rice wine vinegar 4/2 teaspoon sesame oil 41/4 teaspoon crushed red popper About 30 wonton wrappers, thawed if frozen 11/2 cups thinly slices bok choy 41/2 cup sliced shiitake mushroom caps 1/4 cup sliced bamboo shoots Directions: Ina large saucepan or soup pot heat ‘the oil over mesium high heat until hot ‘Add 4 tablespoon of the garlic and 4 ‘tablespoon of the ginger and cook, sting, Until fragrant, 1 t0 2 minutes, Add the 4/4 cup of sliced scelions and the chicken broth and bring to boll. Reduce heat to ‘medium low so thatthe broth just ‘simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembles. ina small mixing bow! combine the remaining teaspoon of minced gar, remaining tablespoon of chopped ginger, 3 ‘tablespoons of finely chopped scallions, ‘the pork, eg yolk, Soy sauce, rce wine vinegar, sesame oll and crushed red pepper. Mix until thoroughly combined, Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Filla small bow! partially with cool water and set aside, Using a teaspoon measure, place a heaping teaspoonful of ‘the meat fling in the center of each wonton. Using your fingers, lightly wet tne ledges of the wonton. Bring 2 opposite comers of the wonton together to form a Uuiangle and enclose the filling, pressing ledges firmly around the mound of filing to eliminate any air pockets and seal. Moisten ‘oppesite comers ofthe long side Curl moistened corners toward each other, overlapping ane on top of the other, an press the edges togother to seal. You should now have a rounded stuffed wonton with a tiangle poking up atthe tp. Assemble the remaining wontons in the same manner. When the wontons are al assembled, set aside4 Add che sliced bok choy, mushrooms, & for 2:0 3 minutes, Using your hands oF wontons to the simmering broth. Increase th ‘a gentle simmer. Cook, stiring occasionally the pork filing is cooked through, about 5 Recipe from Emeril Lagasse Related Pages Frozen Ravioli Wonton Soup Classic Hot and Sour Soup Recipe Recipe ‘Smoked Sausage, Duck and ‘Sweet Pea Soup Recipe White Bean Soup Recipe Roasted Pumpkin Soup Recipe Wonton Soup Dinner Recipe