The Mimi of this wonton soup recipe is Mimi Thorisson. Her food blog Manger and two cookbooks are portrayals of idyllic life – lots of beautiful, fresh food, adorable children, even cuter dogs, and a photographer husband, capturing every single moment perfectly. It is almost suspiciously serene. But while her pictures evoke envy and a bit of skepticism, we do love to look at and cook her food.
Luke and I celebrated New Year’s Eve separately, he in Philadelphia with friends and me alone on a plane. To make up for missing each other on December 31, this past weekend we made a special meal for Chinese New Year (新年快乐!). Admittedly, this soup is so easy to make it may not warrant being called “special.” But the wontons do possess a certain je ne sai quoi. With a scattering of scallions and a swirl of sesame oil, these brainy wontons are subtlety elegant and delicious.
We enjoyed our bowls of soup reflecting on the past year and hoping that in 2017, amidst these already troubled times, we can do more good and experience more good than in 2016.
- 1/2 – 3/4 pound peeled shrimp, coarsely chopped
- 1/2 – 3/4 pound ground pork (not too lean)
- 1 egg white
- 1 TBS soy sauce
- 1/2 TBS oyster sauce
- 1/2 TBS rice wine
- 1/2 tsp sesame oil (plus more for serving)
- 1 TBS grated fresh ginger
- pinch of sugar
- 1/2 tsp salt
- 1/2 tsp pepper
- pack of square wonton wrappers
- 2 quarts chicken stock
- chives, scallions, cilantro (freshly chopped) for garnish
- Begin by making the wonton filling. Mix the shrimp and pork in a medium sized bowl. Add the egg white, soy sauce, oyster sauce, rice wine, sesame oil, ginger, sugar, salt, and pepper and mix well. Set the filling aside for 20 minutes.
- Lay out a large piece of parchment paper and sprinkle with flour. Take your pile of wonton wrappers, one at a time, covering the pile with a damp towel so that they do not dry out. Add a little over 1 tsp of filling to the center of a wrapper. Wet the edges of the wrapper with water (we set out a little bowl of water and wet with our fingers) and fold in half to make a triangle, pressing down firmly. Make sure the seal is secure, you do not want any little gaps. Then, gather the 2 opposite corners of the wrapper, dot them with water, and join them together. Again, press firmly to seal. Set wrapped wonton on a lightly floured baking sheet. Repeat with the remaining wrappers and filing, until you have about 25-30 wontons. You will likely have leftover filing and definitely leftover wrappers. The filing keeps for 2-3 days so more wontons can be made later.
- Bring the chicken stock to a boil in a large soup pot over medium heat. Season with a bit of salt and pepper, to taste. While doing this, bring a large pot of water to a boil. Once boiling, add the wontons and cook in batches (roughly 12 at a time). The wontons are finished when the rise to the top, about 5 to 8 minutes. Transfer to a plate as they are cooked.
- Add the cooked wontons to the chicken stock and bring back to a gentle boil. To serve, ladle about 6 wontons into a bowl and top with some chicken stock. Sprinkle with chives, scallions, and/or cilantro and a few drops of sesame oil. Serve with chili oil on the side, if desired.
Details: Serves 5