Homemade Wonton Soup

• Meat

  • 1 2 lb (225g ground pork

• Seafood

  • 1 2 lb (225g medium prawns, medium

• Produce

  • 1/4 cup Cilantro, leaves and stems
  • 1/2 cup Cilantro, leaves
  • 1 tbsp Fennel
  • 2 Green onion stalks

• Canned Goods

  • 6 cups Chicken broth
  • 1 Soup broth

• Condiments

  • 1 Chili sauce on the side, hot
  • 7 tsp Fish sauce

• Pasta & Grains

  • 1 Wontons

• Baking & Spices

  • 1 tbsp Aniseed
  • 1 Cinnamon stick
  • 1 tbsp Coriander seeds
  • 1 Star anise
  • 1 tsp Sugar
  • 1 tsp White sugar

• Beer, Wine & Liquor

  • 2 tsp Rice wine

• Liquids

  • 1 pack Age of wonton wrappers + bowl of water

• Other

  • Garnish
  • 1 tbs finely chopped shal­lots
  • small handful of thinly sliced spring onion (green and white parts

Found on canuckcuisine.com

Ingredients

• Wontons
• 1 pack­age of wonton wrappers + bowl of water for sealing
• 1/​2 lb (225g) medium prawns (shelled, deveined, dried with paper tow­ers, and finely chopped)
• 1/​2 lb (225g) ground pork, or ground turkey thigh
• 1 tbs finely chopped shal­lots
• ¼ cup finely chopped cilantro, leaves and stems
• 2 green onion stalks, thinly sliced
• 1 tsp fish sauce
• 1 tsp sugar
• 2 tsp rice wine
• Soup Broth
• 6 cups chicken broth, preferably homemade
• 1 cinnamon stick
• 1 tbs fennel
• 1 tbs coriander seeds
• 1 tbs aniseed (or substitute 1 star anise)
• 1 star anise
• 2-3 tbs fish sauce (check the taste and adjust)
• 1 tsp white sugar (check the taste and adjust)
• Garnish
• ½ cup cilantro leaves
• small handful of thinly sliced spring onion (green and white parts)
• optional: steamed vegetables - broccoli, carrot, cabbage
• hot chili sauce on the side

Directions

• Wontons
• Mix all fill­ing ingre­di­ents together. Place a few wonton wrappers on a flat sur­face. Cover remain­ing wrappers with a damp kitchen towel to keep them pli­able. Place 1 tsp fill­ing at the cen­ter of each laid out wrapper. Working one by one, moisten all 4 edges of a wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges to make a seal. Bring left and right corners together above the filling and seal to make a pouch. Place the filled wonton slightly apart on a plate or a parchment lined bak­ing sheet.
• Bring a large pot of water to the boil and drop in the wontons - dont overcrowd. Immediately stir with a chopstick so they dont get stuck to the bottom. Cook the wontons in batches until they float to the surface, 3 to 4 minutes. Place in serving bowls and ladle in the hot broth.
• Soup Broth
• Bring the chicken broth to the boil and drop in the cinnamon stick. Place the fennel, coriander, aniseed and star anise in a cheesecloth, tie into a ball, and drop into the broth. Cover, reduce the heat and simmer for 30 mins. Discard the cinnamon and spice pouch.
• Add the fish sauce and sugar and check the taste. Adjust to your liking.
• Serve garnished with cilantro, green onions and a serving of steamed vegetables. Include a small bowl of hot chili sauce.