Wonton Soup
From: Amelie, Saint-Leonard, Quebec, Canada
IngredientsPreparation
Soup
  • 6 cups [1.5 L] water
  • 6 cubes chicken broth concentrate
  • 1/4 teaspoon [1 mL] m.s.g.
  • 1/2 teaspoon [2.5 g] sugar
  • 2 teaspoons [10 mL] peanut oil
  • 24 wonton noodles
  • 3 green onions, chopped
  • Soy sauce, to taste
Stuffing
  • 1/2 pound [227 g] ground pork, chicken or veal
  • 1 tablespoon [15 mL] soy sauce
  • 1/2 teaspoon [2.5 mL] ground ginger
  • 1 teaspoon [5 mL] salt
  • 1 pinch pepper
  • 1/2 teaspoon [2.5 mL] m.s.g.
  • 2 clovesgarlic, chopped
Dough
  • 2 cups [280 g] all-purpose flour
  • 1 egg, beaten
  • 1 teaspoon [5 mL] salt
  • 1/2 cup [125 mL] icy water
Wonton Noodles
  • 1 egg
  • Stuffing
  • Dough
  • Salted boiling water
  • Mix together all stuffing ingredients; refrigerate.
  • Prepare dough; prepare and boil wonton noodles.
  • Bring soup water to a boil.
  • Dissolve chicken broth cubes into boiling water.
  • Sprinkle with m.s.g. and sugar; pour in peanut oil.
  • Bring to a boil.
  • Add drained wonton noodles and leave to simmer for 2 minutes.
  • Serve soup into individual bowls, sprinkled with chopped green onions and soy sauce.
Dough
  • Into a bowl, combine flour, beaten egg and salt.
  • Pour in icy water and mix well.
  • Knead dough or a few minutes, until smooth.
  • Wrap dough into al foil; refrigerate for 2 hours.
  • Roll dough as thinly as possible, about 1/16-inch [0.25-mm] thick.
  • Stretch dough with your fingers, without tearing, to get a dough as thin as possible.
  • Cut dough into 24 [3-inch / 7-cm each] squares.
Wonton Noodles
  • Beat egg; set aside.
  • Spoon approximately 1 tablespoon [15 mL] stuffing in the center of each square of dough.
  • Lightly brush edges with beaten egg.
  • Fold dough square into a rectangle, covering filling completely; firmly press sides.
  • Set aside for 10 to 15 minutes, at room temperature.
  • Boil noodles into salted boiling water for approximately 5 minutes, until noodles float on the surface.
  • Remove, rinse under cold water and drain noodles; reserve.