Won Ton Soup
We all love this soup. It is one of those go to dishes in most Chinese restaurants. Typically served in a large plastic container from your local take-out, this soup is really comforting. Sure, my family gets take out from time to time, but not that often. If we do order Chinese, we order from our local Chinese restaurant, which I think is probably the most authentic in Milwaukee; Fortune.
On our most recent visit to Chicago, Illinois to visit my brother and sister-n-law, we decided to get some of Chicago’s best dim sum at Furama. Sure we had out servings of potstickers, shaomai, siao pao, and some really killer fried whole shrimp, and baby bok choy, but a soup cart came around with, what else but the won ton soup. A must try at a dim sum shop. The kids slurped it down, my sister-n-law was excited, and hands down, it just looked great. Bits of pork floating, dumplings waiting, and green onions floating in a delicious broth. My first question to myself as I ate my fun roll, was ‘Why haven’t I made this, and made it my way?’
Well, you know what, I made it this past weekend on one of those rainy Sunday afternoons. Both my wife and I were looking for something comforting, warm, and delicious. This soup is really easy to make, so don’t get intimated by words like ‘won ton wrapper’. This one is a must make for any rainy Sunday, or better yet, your next meal.
- 24 won ton wrappers
- 1 pork loin
- salt, pepper, garlic powder, olive oil. Slow roasted at 325 degrees for 2 hours
- Let rest, slice thinly, and chop
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 1/4 tsp of dark sesame oil
- 1 tbsp sherry cooking wine
- 1/2 tbsp granulated sugar
- 1 tsp cornstarch
- 1 stalk green onion, thinly sliced
- pinch of black pepper
- 4-6 cups of good chicken broth
- 1 green onion, thinly sliced for garnish
Begin by getting a large pot of water ready, and bring to a slow boil. At the same time, get a pot ready and add your broth, bringing it to a medium-high heat, or a slow simmer. During this time, get a large bowl ready, and toss in your chopped, roasted pork and all of the other ingredients, but not the broth or won ton wrappers. Mix well to combine all of the ingredients.
Get a small bowl of water ready. Take a won ton wrapper and place one tablespoon of the meat mixture into the center. Use your finger, or a brush, and dip it into the water. Run your finger or brush along the edges of the won ton wrapper, and fold over to seal. Push out the air while you begin to seal. Sure you can make cute little purse shapes, but I keep it simple, and simply fold over, like a triangle shape. Continue with this process to make the remaining won tons.
Once your water comes to a slow boil, add a few drops of sesame oil for extra dumpling flavor, drop in a handful of won tons (do not overcrowd), and cook for roughly 6 minutes, or until they float to the top.
Get your bowl ready. With a slotted spoon, remove the won tons and let the excess water drain, and add into your bowl. Ladle in a nice serving of the chicken broth, and sprinkle with the sliced green onions.
Two words. Yum Yum. Enjoy.