Epic Wonton Soup

Name: Epic Wonton Soup
Ingredients: FOR THE WONTONS:; 1/4 pounds Ground Pork; 1/4 pounds Shrimp, Peeled And Deveined; 2 stalks Green Onions, Cut Into Thirds; 1/2 cups Water Chestnuts; 2 whole Eggs, Divided; 2 Tablespoons Cornstarch; 2 Tablespoons Ginger; 4 cloves Garlic, Peeled; 1-1/2 teaspoon Five Spice Powder; 2 Tablespoons Sherry; 1/4 cups Soy Sauce; 4 teaspoons Sesame Oil; 1 Tablespoon Water; 1-3/4 pounds, 1/4 ounces, weight Wonton Wrappers; FOR THE BROTH:; 1 cup Dried Mushrooms; 1 ounces, weight Black Fungus; 1 ounces, weight Yellow Fungus; 2 cups Boiling Water; 2 Tablespoons Peanut Oil; 1 Tablespoon Sesame Oil; 1 whole Medium Onion, Diced; 4 cloves Garlic, Minced; 2 Tablespoons Ginger, Minced; 1 cup Dry White Wine; 1-1/2 teaspoon Sriracha Sauce; 2 Tablespoons Soy Sauce, Or To Taste; 2 Tablespoons Rice Wine Vinegar; 8 cups Chicken Stock

34 ingredients

15 steps

Ingredients

FOR THE WONTONS:
1/4 pounds Ground Pork
1/4 pounds Shrimp, Peeled And Deveined
2 stalks Green Onions, Cut Into Thirds
1/2 cups Water Chestnuts
2 whole Eggs, Divided
2 Tablespoons Cornstarch
2 Tablespoons Ginger
4 cloves Garlic, Peeled
1-1/2 teaspoon Five Spice Powder
2 Tablespoons Sherry
1/4 cups Soy Sauce
4 teaspoons Sesame Oil
1 Tablespoon Water
1-3/4 pounds, 1/4 ounces, weight Wonton Wrappers
FOR THE BROTH:
1 cup Dried Mushrooms
1 ounces, weight Black Fungus
1 ounces, weight Yellow Fungus
2 cups Boiling Water
2 Tablespoons Peanut Oil
1 Tablespoon Sesame Oil
1 whole Medium Onion, Diced
4 cloves Garlic, Minced
2 Tablespoons Ginger, Minced
1 cup Dry White Wine
1-1/2 teaspoon Sriracha Sauce
2 Tablespoons Soy Sauce, Or To Taste
2 Tablespoons Rice Wine Vinegar
8 cups Chicken Stock
1 cup Water Chestnuts
1 whole Egg, Beaten
2 stalks Green Onion, Sliced
1 whole Sweet Red Pepper, Sliced

Directions

1

For the wontons:
2

Place pork, shrimp, onion, water chestnuts, 1 egg, cornstarch, ginger, garlic, five-spice-powder, sherry, soy sauce and sesame oil in a food processor. Pulse until all ingredients come together and are evenly distributed throughout.
3

In a small bowl whisk together the remaining egg and water and set aside.
4

Place a wonton wrapper on a dry, clean cutting board. Dip you finger in the egg mixture and trace one corner of the wonton. Place one teaspoon of the filling in the center of the wrapper. Fold wrapper corner to the corner so it forms a triangle.
5

Seal wonton by pressing the edges. Be sure to remove as much air from the center of the wonton as possible.
6

Place a small amount of the egg mixture on the bottom corners of your wrapper and fold the corners toward the center, hugging the encased filling. Repeat until you run out of wrappers. Set aside until ready to cook.
7

For the broth:
8

In a large bowl, place dried mushrooms and black and yellow fungi. Douse with boiling water. Cover and let sit for 30 minutes.
9

While you're waiting, heat peanut and sesame oils over medium high heat in a large stockpot. Once the oil begins to shimmer, add onion, ginger, and garlic. Saute until the onion is slightly translucent, about 5 minutes.
10

Add white wine, sriracha sauce, soy sauce, and rice wine vinegar. Bring mixture to a boil then add chicken stock.
11

Once the mushrooms are soft, drain them using a fine mesh strainer. Reserve the water. Add mushroom broth to the chicken stock and bring mixture to a boil. Reduce heat and let simmer for 15-20 minutes.
12

Chop reserved mushrooms and add them to the broth along with the water chestnuts. Bring the soup back up to a boil and slowly pour the beaten egg into the soup. Add wontons.
13

Once the wontons start to rise to the top, add green onions and red pepper. Cook for three minutes, then remove from heat and serve.
14

Garnish with steamed Chinese broccoli and slices of Asian BBQ pork tenderloin.
15

Note: Be sure not to overcook the wontons or you'll never forgive yourself.