Wonton Soup with Fried Wonton Strips
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What you'll need
1 Tbsp for broth, 1 tsp for wonton filling
Dash for broth, 1/4 tsp for wonton filling
4 slices for broth, 1/4 tsp minced for wonton filling
3 smashed for broth, 1/2 tsp minced for wonton filling
3 for broth, 1 chopped for wonton filling, slices for garnish
To taste, start with 1/2 tsp
Salt For Broth
1/2 pound for wonton filling
1.5 tsp for wonton filling
Shaoxing Wine (or Sherry)
1/4 tsp for wonton filling
Pinch for wonton filling, 1/8 tsp for broth
Baby Spinach Leaves
For optional fried wonton strips
Add broth ingredients to a pot, bring to a boil and simmer for 10-15 minutes.
Meanwhile, pulse the wonton filling ingredients in a food processor until smooth.
Set up your wonton wrapping station with a bowl of water and a moist towel to cover the wrappers.
Wrap the wontons.
Continue making wontons until all of the filling is used.
Cut leftover wrappers into squares. Fry in 350°F vegetable oil for about a minute until golden.
Remove the aromatics from the pot, bring up to a boil and add the wontons.
Boil the wontons for a few minutes until they float to the top.
Add a few baby spinach leaves and water chestnuts to a bowl, add the soup and top with garnishes.
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