Wonton Pork Soup
From: Loulou, Napierville, Quebec, Canada
  • 1/2 pound [227 g] lean ground pork
  • 3 cloves garlic, chopped
  • 4 tablespoons [60 mL] oil
  • 6 tablespoons [90 mL] soy sauce [or more]
  • Salt and pepper, to taste
  • 1 [16-ounce / 454-g] pack frozen egg roll or wonton wrappers [egg roll wrappers cut in 4], thawed
  • 8 cups [2 L] chicken broth
  • Water
  • Salted boiling water
  • Dry Chinese noodles [optional]
  • Chopped green onions [optional]
  • Combine ground pork, chopped garlic, oil, soy sauce, salt and pepper.
  • If needed, pour in more soy sauce, to soak meat completely.
  • Arrange thawed wonton wrappers onto a lightly floured surface.
  • Using a pastry brush, dampen wonton wrappers all around; spoon a little meat mixture in the center of each wrapper.
  • Roll filled wrapper, shaping croissants; pinch ends together.
  • Boil stuffed wonton noodles into salted boiling water for about 3 minutes.
  • Remove and plunge noodles into cold water; leave to cool.
  • Approximately 10 minutes before serving, bring chicken broth to a boil before adding as many cooled noodles as desired [keep leftover noodles refrigerated].
  • Serve soup, sprinkled with dry Chinese noodles and/or chopped green onions if desired.