There is nothing better than homemade Won Ton Soup! The secret? The secret to every soup is homemade stock, of course!
The recipe for this soup was actually taught to me by some Chinese women years ago. A group of women I worked with used to do a homemade lunch every month at someone's house and one of those lunches was Chinese themed. They taught me how to mix the won ton fillings and how to wrap the won tons into little "purses." If you haven't made won tons before, check the internet for ways to wrap them - there are lots of different ways!
This is a simple, clean, and fresh soup. It requires some work to wrap the won tons, but I guarantee you, it is worth the effort! Enjoy!
Won Ton Soup
1 package of won ton wrappers
1/2 pound ground pork
1/2 pound peeled & deveined shrimp, finely chopped
2 dried shitake mushrooms, soaked and minced
3 TBSP finely minced green onions
1/4 cup finely chopped napa cabbage (optional)
1/2 tsp salt
1/2 tsp brown sugar
1/2 tsp corn starch
1/2 TBSP soy sauce
2/3 tsp sesame oil
1 pot of homemade chicken stock
Combine the pork, shrimp, and mushrooms in a bowl. Add all other ingredients and blend. If you want to check the spices at this point, microwave a spoonful of mixture (not too long, it will cook fast) and taste the cooked mixture. Add spices if needed.
Add a dollop of won ton mixture to the middle of each won ton wrapper and wrap. There are many ways to wrap, check the internet for ideas. Use water for won ton to stick together and seal in the mixture. Set won tons on a baking sheet, separated from each other to avoid sticking.
Heat up the chicken stock in a separate pot to have ready.
Bring a pot of water to boil. When water is at a rolling boil, add a handful of won tons (do not overcrowd pot or won tons will stick together). When won tons float to the top (about 4-5 mins), they are done.
Ladle some hot stock into a serving bowl. Strain won tons from the boiling water and add to the serving bowl with the stock. Drizzle with sesame oil and add slivered green onions. Serve immediately.
* You can freeze the leftover, raw won tons for soup later. Freeze them on the baking sheet (to avoid sticking together) and then add the frozen won tons to a ziploc bag. Add frozen won tons to broth for soup later!