I’ve been warming up my Chinese cooking skills (skills is a strong word, I broke out some recipes) this week and decided to try my hand at Wonton Soup. 

You see we are planning a Chinese New Year Party at the office on Monday.  As I’ve shared on many occasions, I work for a fabulous company with dynamic hard-working, fun-loving people (who enjoy food as much as I do).  At our Annual Company Meeting last month and in keeping with tradition, our Class of 2012 (4 new hires) entertained us with the most clever 3D Animated Movie…A Day at Delaney.  In it, reference is made to our Wednesday after the second Friday of the month party.  What!, you’ve never heard of a Wednesday after the second Friday of the month party?  Ha! We are known for our Extreme Customer Service AND for our Parties…and of course for our Door Locks and Hardware!!

I LOVE steamed dumplings.  Love them.  I had the pleasure of making them for the first time many years ago with my talented brother-in-law Krit.  Since cooking is his profession, I’m certain we measured nothing.  I do remember we used both ground pork and shrimp to fill the wonton wrappers.  So when it came time to make Wonton Soup this week I had to look around for just the right recipe.  This lovely recipe by Joy of Joylicious was perfect.  I added shrimp and fresh kale to nice rich homemade chicken broth which was heavenly.  I chose to steam the wontons in our steamer basket, but if you prefer you can boil them for five minutes or until they float.  This delicious Wonton Soup {with Shrimp & Kale} might just find it’s way to a Chinese New Year Party spread real soon.

I’ve yet to master how to properly ‘pleat’ dumplings, so I fold my wontons like I fold Crab Rangoon.  Works nicely.  Eats beautifully.  Dumplings can be served on their own, with a nice Sesame, Soy, Roasted Garlic Dipping Sauce.

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Wonton Soup {with Shrimp & Kale}

Course Soup

Cuisine Chinese

Servings 4

Author slightly adapted from Joylicious

Ingredients

For the wontons…

• 1 pkg. wonton wrappers
• 8 oz. raw shrimp peeled, deveined, and chopped
• 12 oz. ground pork
• 1/2 egg white
• 1 Tbl. corn starch
• 1 tsp. sesame oil
• 1/4 tsp. salt
• 1 Tbl. rice wine vinegar
• 1 tsp. fresh ginger fine grated
• 1 tsp. sugar

For the soup…

• 6 cups chicken stock
• 4 oz. raw shrimp peeled and deveined
• 1 small bunch kale washed and stems trimmed
• 2 slices fresh ginger
• 1 tsp. sesame oil
• cilantro and scallions chopped for garnish

Instructions

For the wontons…

• Beginning with the shrimp, combine all wonton ingredients until well blended. Fill wonton wrappers, by placing a teaspoon of filling in the center of a wrapper. Dip your finger in water and rub along all edges of wrapper. Fold in half to make a triangle, pressing the seams to seal. Then taking the left and right corners pull them up as if raising their arms over their head and pinch at top. Continue until all wrappers are assembled. Will make 35 – 40 wontons. Wontons can be frozen if not using immediately.
• Using a steamer basket lined with kale or cabbage leaves, steam wontons in batches, for 10 minutes each. Serve immediately.

For the soup…

• In a medium sauce pan, add in chicken broth and two thin slices of ginger and gently simmer broth for 10 minutes. Remove ginger slices and discard before serving.
• Meanwhile, in a separate small pan of boiling water, add in a handful of kale leaves cut into large bite-size pieces. Gentle cook for 5-7 minutes until tender, then add in 4 oz. raw shrimp and cook for 1-2 additional minutes until shrimp turn pink.
• Remove kale & shrimp from water and place in individual soup bowls. Add in steamed wontons and cover with broth. Drizzle with sesame oil and sprinkle with cilantro and scallion slices.

Notes

If you do not have a steamer basket, the wontons can be boiled for five minutes or until they float. This same wonton recipe is perfect for steamed dumplings. Serve them with a nice ginger sesame soy dipping sauce. Yum!

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