Sunday Dinner Club

"If you really want to make a friend, go to someone’s house and eat with him…the people who give you their food give you their heart."
 -Cesar Chavez

Chinese New Year Wonton Soup

新年快乐!! To mark the Chinese New Year, I made Kung Pow chicken and Wonton Soup.

Below is the recipe for the soup.


I started by preparing the wontons about two hours before guests arrived. If you have a lot of help, you could probably cut this time down, but it was just Drew and I making about 40 wontons by hand, so we decided to get a head start. Oh, and DISCLAIMER: The amount of pork mixture listed below was enough to make 40 wontons and have a bunch left over (which we used to make Chinese-Mexican fusion tacos later). If you just want to make the wontons, cut the pork mixture ingredients in half (not literally, but you know, divide the amounts by two).

The hat was previously owned : )

The hat was previously owned : )


Are listed within the instructions throughout this whole post, so make you you have everything that is bulleted.


Don your dǒulì (conical Chinese paddy hat) and mix the following into a bowl — really just go crazy with it:

  • 1.7 lbs of lean ground pork
  • 3 egg yokes
  • 1 bunch of green onions, finely chopped (set aside ¼ cup of this after chopping)
  • 2-3 cloves of finely chopped fresh garlic.
  • 2 tablespoons of soy sauce
  • 1 tablespoon of michui rice cooking wine (the clear stuff)
  • 2-4 crushed dried red chili peppers
  • 1 tablespoon of ground ginger

Once it’s mixed, you need to start folding the wontons. I found:

  • 1 pack of wonton wrappers

in the frozen section of the HT Oak Tree International Market on 100th and Aurora in Seattle. The package came with about 40 wrappers, and they are about 2.5 inch by 2.5 inch squares, egg-and-flower-pasta in color. Make sure you thaw them if you buy frozen!

Now take a little spoon full (not too much or you’ll have trouble folding) of the pork mixture, set it on the wonton wrapper, and fold it up like the guy in this video:

Once all the wontons are made, set them in the refrigerator, uncovered on a plate or two. Then take a big pot (the one you’re going to eventually be serving the soup from) and add these ingredients:

  • 3 cloves of finely chopped fresh garlic
  • 2 tablespoon of oil (I used olive, but I don’t think it matters too much)
  • ½ tablespoon of ground ginger

Cook that on medium until it smells awesome, then add:

  • 10 cups of water
  • Proportionate amount of chicken bouillon cubes (or 10 cups of chicken stock or broth)

Bring that to a boil, then let it simmer for 5 minutes, while you prepare:

  • 3-4 heads of baby bok choy
  • 10 fresh mushroom (whatever kind you want)

Cut the leafy greens off of the bok choy heads and set them aside. Then stand the bottom half of the bok choy on its end and chop in half. Then cut across in half or in thirds and discard the bottom centimeter of the bok choy to the compost. Slice up the mushrooms and toss those into the stock with the chopped bok choy (still leaving the leafies aside). Let that cook for about 2-3 minutes, and then start dropping your wontons in by hand, one at a time, and stir the soup very gently every now and then for about 8 minutes until the wontons start floating. Check the temperature on the pork in the wontons before serving, should be about 160º. About a minute before you serve the soup, add the green onions and the bok choy greens you set aside earlier.

Enjoy, and Happy New Year!

And let’s not forget to celebrate the return of the Walking Dead!



About Matt

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


This entry was posted on February 10, 2013 by in Uncategorized and tagged , , , , .
%d bloggers like this: