Watercress Wonton Soup
Watercress Wonton Soup
Watercress is one of the most nutrient-dense leafy greens out there. It is a popular ingredient in many dumpling and wonton recipes, where watercress is dominant, not the meat in the filling. The watercress wontons in this soup are so unbelievably flavorful, you’ll will want to make this a part of your standard diet.
Ingredients
Watercress Wontons
- 8 oz watercress washed; chopped in a food processor
- 6 oz ground pork
- 2 garlic cloves grated
- 1 tsp light soy sauce
- 1 tsp shaoxing cooking wine
- 1 tsp sesame oil
- 1 tsp salt
- 1/4 tsp sugar
- wonton wrappers
Soup Stock
- 4 cups chicken stock
- 4 garlic cloves minced
- 3 green onions chopped
- 1 tsp light soy sauce
- 2 tsp sesame oil
- chili oil optional
Instructions
- Mix together all of the filling ingredients.
- Place a tsp of the filling in the bottom center of a square wonton wrapper. Fold the bottom up half way.
- Squeeze out any air and fold up the wonton like so.
- Take each of the sides and fold underneath to the center, pinching together to seal.
- Use up all of the filling until it is used up. I yielded 45 wontons. Anything that you don’t intend to immediately use, freeze in a single layer on a sheet pan, then store in a freezer bag.
- Place the wontons in a steamer. Steam for 5-6 minutes.
- Place 8 steamed wontons in the bottom of a soup bowl.
- In a small pot, bring all of the soup stock ingredients to a boil.
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