Folding wontons for this soup might seem tricky at first, but don’t worry if they’re somewhat ugly looking; as you cook them, they’ll get a makeover and spruce up. (Just be sure the wonton is sealed well so the filling doesn’t leak out.) If you like super spicy foods, add more Sriracha or substitute the sesame oil for hot chili oil.
Yield: 4 servings
In a soup pot, add chicken stock, 2 scallions, ginger, and mushrooms. Simmer until just 1 quart of liquid remains. Remove ginger and scallions.
Folding wontons for this soup might seem tricky at first, but don’t worry if they’re somewhat ugly looking; as you cook them, they’ll get a makeover and spruce up. (Just be sure the wonton is sealed well so the filling doesn’t leak out.) If you like super spicy foods, add more Sriracha or substitute the sesame oil for hot chili oil.
Yield: 4 servings
In a soup pot, add chicken stock, 2 scallions, ginger, and mushrooms. Simmer until just 1 quart of liquid remains. Remove ginger and scallions.
In a medium bowl, add pork, egg yolk, soy sauce, vinegar, oil, and Sriracha. Mix until just combined. Place 1 heaping teaspoon of filling inside wonton wrapper, keeping additional wrappers covered with Saran so they don’t dry out. Brush inside edges with water. Bring 2 opposite corners together to form a triangle to enclose the filling. Gently but firmly press down edges. Fold two longer corners together to form a package. Cover wonton with a damp paper towel and repeat process with remaining wrappers.
