AUTHENTIC CHINESE WONTON SOUP RECIPE RECIPES

Steps:

• Rub pork tenderloin with 2 tablespoons hoisin sauce. Season with red pepper flakes.
• Place pork tenderloin in a slow cooker. Cook on High until tender, 3 to 4 hours. Cool until easily handled, about 10 minutes. Chop into small pieces.
• Mix remaining 2 tablespoons hoisin sauce, ground pork, shrimp, bread crumbs, rice vinegar, cilantro, ginger, and soy sauce together in a large bowl.
• Place a 3/4-inch round ball of ground pork filling in the center of each wonton wrapper. Brush edges with water; fold and seal.
• Bring chicken stock and beef stock to a low boil in a large pot. Stir in pork tenderloin. Add wontons; cook until ground pork filling is no longer pink in the center, about 7 minutes. Reduce heat to very low.
• Serve soup garnished with green onions.

Steps:

• Soup Base:.
• Place ingredients for soup base into a large soup pot and bring to a boil over medium heat.
• Once boiling, reduce heat to low, cover and simmer for 10 minutes to combine flavors.
• Remove broth from heat and set aside.
• Wontons:.
• Place 2 tbsp chicken stock and cornstarch into a large mixing bowl and stir to combine.
• Add minced scallions, minced ginger, pork, soy sauce, dry sherry, sesame oil, and sugar, and stir well.
• Fill a cup with water and set it nearby.
• Place a wrapper in front of you so that it looks like a diamond.
• Dip your finger in the water and moisten all 4 edges of the wrapper.
• Place about 1 tsp of the meat mixture in the center of the wrapper and fold in half over the filling to make a triangle.
• Press firmly along the sides to seal it and remove any excess trapped air.
• Moisten the left and right corners of the triangle and pinch them together.
• Place stuffed wonton on a wax paper lined baking sheet and cover lightly with a kitchen towel.
• Repeat until all wontons are made.
• Soup:.
• Bring reserved broth to a boil, cover and reduce heat to medium low.
• Add wontons to simmering broth.
• Stir occasionally until wonton filling is firm and cooked through - about 5 minutes.
• Stir in spinach leaves and cook for 30 seconds until they wilt.
• Serve hot.