Soy free wonton soup is a refreshing meal perfect after a long day of work or travel. The filling is made of ground meat, lots of ginger and other aromatic ingredients.
- 250g Ground Meat (chicken, pork, or turkey are best)
- 1 tbsp Red Onion – finely chopped
- 1 Spring Onion – finely chopped
- 1 Clove Garlic – minced
- 1 tbsp Ginger – minced
- 1 tsp Worcestershire sauce
- 1/2 tsp Balsamic Vinegar
- 1/2 tsp Pepper
- 1 pack Wontons (small size – roughly 40 per pack)
- Broth – depends on how many are eating ( 2 cups per person)
- Lettuce, chopped spring onion & chopped cilantro for garnish
Making the Wontons
- Mix meat, red onion, spring onion, garlic, ginger, Worcestershire sauce, balsamic vinegar, and pepper. Make sure it is all very well combined.
- Place about 1-1.5 tablespoons of meat mixture at one corner of the wonton skin, floured side up. Wet opposite sides and fold diagonally to form a triangle with the filling in the center, press the sides together. Point the triangle towards you with the folded side opposite you. Wet one side of the triangle (not the end pointing towards you.) Fold the wet end under the opposite side and press together.
- Note: wonton skins will dry up quickly, it is recommended you wrap the pack with a damp paper towel through the process.
- WATCH VIDEO HERE FOR CLARIFICATIONS
Making the soup
- In a pot of boiling water add wontons. When they float, they are most likely ready; I recommend leaving them for another 2-3 minutes. You can also check to see if meat is cooked by cutting one in half.
- Add wontons to broth only once they are cooked to avoid starchy soup.
- Garnish with lettuce, chopped cilantro, spring onions, pepper and a sprinkle of Worcestershire sauce.
Freezing the Wontons
- You can freeze the wontons by placing them on a baking tray, make sure they are not touching. Once frozen transfer to a plastic bag. Eat within a couple of months.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Cuisine: Asian