Homemade Wonton Soup

Nothing gets any better than a highly nutritious broth and savory wontons. I am a huge fan of amazing stocks and this soup really knocks it out of the park when it comes to a flavorful broth. One of the best parts about making good stock is the transformation of leftovers and all the “throwaway” stuff. Pig’s feet and chicken bones aren’t exactly on my weeknight menu but this recipe unlocks the power of those humble ingredients! I would consider this a great weekend project since it does take some time to make all the wontons. Other than the time it takes to assemble the wontons this recipe is really easy to prepare. It is so worth it and the flavor was unbeatable. I will definitely be making this soup again!

Homemade Wonton Soup
(Makes 4-6 servings)
Printable Version

Ingredients:

• 1 Chicken carcass with skin (backs, wing and leg bones)
• 1 1/2 lb. pig’s trotters (feet)
• 3 oz. Prosciutto, sliced
• 1 piece Kombu seaweed
• 1 cup shrimp shells or 3/4 cup raw whole shrimps with tails
• 3 Large bulb green onions, chopped
• 1 (4 inch) knob fresh ginger, chopped
• 12 leaves Napa cabbage, cut into 2 inch pieces, divided
• 2 tsp peppercorns
• sea salt to taste
• 1 package square wonton wrappers (will use about 35-40)
• 30 small cooked shrimp, tails removed
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup water
• 1 lb ground pork
• 2 tsp sugar
• 1 tbsp fresh ginger, minced
• 2 tsp soy sauce
• 1 tbsp sesame oil
• 1 tsp Shao Hsing wine
• 1/2 cup green onion, chopped
• sea salt to taste

Directions:

1. In a small bowl, take the 3o or so small shrimps and combine with baking soda, salt and water. Mix together. Cover and set aside in the refrigerator.
2. Wash the pig’s feet in cold water and set aside.
3. In a large 10-12 qt. stock pot, combine the chicken bones, pig’s feet and prosciutto.
4. Submerge in water until about 2 inches above the surface of the bones.
5. Cover, turn up the heat and bring to a boil. Skim any foam that comes to the surface.
6. Boil on medium high for 5 minutes and then turn down the heat.
7. Add the kombu seaweed, shrimp shells or whole shrimp, the 3 large bulb green onions, peppercorns, 4 inch ginger and 4 napa cabbage leaves.
8. Reduce to a bare simmer and cook uncovered until flavorful for about  1 1/2-2 hours.
9. Remove the shrimp from the refrigerator, strain from liquid and mince fine.
10. Meanwhile, combine pork, minced shrimp, 1 tbsp minced ginger, sugar, soy sauce, shao hsing wine, sesame oil, 1 tsp salt and 1/4 cup green onions in a bowl. Reserve the other 1/4 cup of onions for later.
11. Place one wonton wrapper on a flat surface and place 1 tbsp of pork filling in the center of the wrapper. Using your finger, moisten the wrapper’s edge with water.
12. Lift two opposite corners up to meet at a point, then use your fingertips to seal the rest of the sides which forms a triangle.
13. Pull the opposite corners towards each other to form a triangle into a folded crescent shape. Seal edges with a little water. Repeat for the rest of the wontons until no more filling is left in the bowl.
14. Once the broth is done, strain the contents with a fine strainer.
15. Pour the strained broth back into the pot and turn up the heat until it reaches a boil once more.
16. Add the wontons and the rest of the cabbage to the pot and cook until the wontons are cooked through, about 3 minutes. Stir in the 1/4 cup reserved green onions. Serve immediately.