Ok so now you have your stock, and it is perfection! One thing I love about making this is we usually have enough for both the soup and fried wontons. I usually use about half my wonton mix for the actual soup and the other half we save for the next day to have fried wontons. Alayna has been helping me for years with the folding, so don’t hesitate to involve the kiddos. Now let’s get to making those wontons and finish all the final steps to the soup!!
Note: if any of these steps are confusing you can watch our live replay and watch how it's done!
- 1 pound ground pork
- 1 pound shrimp (peeled and de-veined)
- 1 Tablespoon sesame oil
- 1 Tablespoon rice vinegar
- 2 Tablespoons soy sauce
- 4 diced green onions
- Salt & white pepper to taste
Mix together all ingredients and let marinate for several hours in the refrigerator.
Before folding your wontons prep the following:
- Get out stock pot, scrape off any fat that settled up top and return to a low simmer
- 3 medium size pots of boiling water
- Floured surface to fold wontons
- Pastry brush - if you don’t have one you can easily use your finger.
Final ingredients needed:
- Bowl of whisked eggs (1-2 eggs)
- Wonton wrappers. These are available in most Asian grocery stores. Please make SURE they are labeled wonton wrappers. There are wrappers that look similar, but are used for other things and will not work out well for soup.
- Wonton filling
- Wonton egg noodles. Again found in most Asian grocery stores. The will be very thin and yellow in color.
- Greens of choice- I prefer baby bok choy, but you can go with a Chinese spinach or Chinese broccoli as well.
Steps to fold your wontons (see out live for a visual):
- Place a wonton wrapper on your floured board in the shape of a diamond.
- Use your pastry brush or your finger to line the top edge with the whisked egg.
- Place a small amount of filling in the center- I use a teaspoon and it usually works out well. If you over stuff the wonton it will not close properly.
- Fold the bottom half up and press down. The egg is what helps the wonton stick together. Try to get the air pockets out
- Finally place a small amount of egg on the corner and fold together making a boat shape.
Final steps- promise we are almost done:
Remember all those pots of water? They are super important with this soup since each item cooks for a different length of time. Also please note- never cook any of these items in your stock. It will complete ruin all your hard work since the wrappers and noodles have flour coating them. Now it’s time to assemble your bowls of soup. Do not do these final steps unless you are ready to eat. All previous steps can be done well in advance, but this needs done right when you are ready to serve.
- Cook your wontons in boiling water for several minutes (approx. 3-4 minutes). You will know when they are done when they rise up to the top.
- Cook your egg noodles one serving at a time in a separate bowl of boiling water (approx. 1-2 minutes)
- Cook your greens of choice in the 3rd pot of water (approx. 2-3 minutes)- keep an eye on this since each type of green has a different cook time. Nothing worse than mushy greens. The steps should still have a crispness.
- Place items in your large bowl in this order- noodles, wontons, greens and finally broth!
I know this sounds SO time consuming and difficult, but I promise its not. This is one of those recipes that happens to have a lot of steps and totally makes a mess in the kitchen, but it’s not hard. For me personally I felt so accomplished. My husband never thought I would take an interest in Asian cooking. AND I will be honest, it intimidated the crap out of me for years. However, it’s all about patience and having the right ingredients. My biggest tip for someone new to any Asian cooking is to look up any ingredients online so you know what it looks like before heading out the the grocery store. This will help you find what you need, and if you have any trouble you will have a picture of what you are looking for to be able to ask for help.
Happy cooking! xoxo~ Ali