by Katie Chin, Tastemaker in Residence
Now that the Fall season has officially kicked in (even though it was 90 degrees in Los Angeles this week!), I wanted to share this yummy wonton soup recipe with you. My family considers this to be Chinese comfort food in a bowl: savory wontons swimming in a light chicken broth spiked with ginger and dotted with tender crisp snow peas and bright carrots. It’s also great for entertaining because you can make extra wontons and throw them in a hot oil bath for a fast and delicious crispy wonton appetizer. A steaming hot bowl of wonton soup paired with an Asian salad makes for a healthy and soul-satisfying lunch the next day.
1/4 pound medium-sized raw shrimp, peeled and deveined
2 oz group pork or chicken
3 canned water chestnuts, finely chopped
2 green onions (with tops), finely chopped
1 tsp cornstarch
1/2 tsp salt
1/4 tsp toasted sesame oil
dash of white pepper
24 wonton skins
1 egg white, slightly beaten
3 cups water
4 oz snow peas, trimmed and tips removd
4 oz white button mushrooms
4 cups chicken broth
two 1/4-inch peeled fresh ginger slices
1/4 cup sliced canned bamboo shoots
1 tsp salt
dash of white pepper
2 Tbsp chopped green onions (with tops)
1/4 tsp sesame oil
Chop shrimp finely. Mix the shrimp, pork or chicken, water chestnuts, 2 green onions, 1 teaspoon cornstarch, 1/2 teaspoon salt, 1/4 teaspoon sesame oil and dash of white pepper.
Place 1/2 teaspoon of the shrimp mixture in the center of wonton skin (cover remaining skins with a dampened towel to keep them pliable. Fold the corner of the wonton skin over the filling to opposite corner, forming a triangle. Brush the right corner f the triangle with egg white. Bring corners together below filling; pinch left corner to right corner to seal. Repeat with remaining wonton skins.
Heat water to boiling a medium pot. Add the wontons. Return to boiling and then reduce heat to medium low and bring to a simmer. Simmer uncovered for 2 minutes. Remove wontons with a slotted spoon and place in ice water (to keep them from sticking).
Bring a small pot of water to a boil. Place snow peas in boiling water for 1 minute. Drain and rinse under cold water for 30 seconds. Drain. Cut pea pods lengthwise into halves. Slice the white button mushrooms in 1/4 inch slices.
Heat chicken broth and mushrooms to boiling a medium sized pot. Drain the wontons and stir them into the broth. Add ginger slices, bamboo shoots, 1 teaspoon salt and dash of white pepper. Heat to boiling then reduce the heat to medium low. Simmer for 2 minutes. Add the snow peas, 2 tablespoons green onions and sesame oil. Dish into bowls and serve immediately.