Wor Wonton Soup with Homemade Wontons & Chili Oil
This flavorful and healthy homemade wor wonton soup is packed full of veggies and the tastiest little meat filled wontons you have ever tasted!
Servings 10 servings
FOR THE WONTONS
- 1 lb ground pork
- 3 tbsp soya sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- ½ cup scallions or green onions
- 1 tsp ginger grated
- 1 clove garlic , minced or pressed
- 1 package wonton wrappers
FOR THE SOUP
- 1 tbsp olive oil
- 3 large carrots , sliced
- 3 stalks celery , sliced
- 1 large onion , diced
- 3 cloves garlic , minced or pressed
- 2 broccoli crowns , chopped in bite size pieces
- 2 cans baby corn maybe chopped in half if they are too big
- 6 stalks baby bok choy sliced in pieces
- 10 cups organic chicken broth , low or no salt added
- 20 shrimp (optional)
- 4 tbsp light soya sauce (optional)
- Salt and pepper to taste
FOR THE RED CHILI OIL (optional)
- 1 cup peanut oil
- 4 whole star anise
- 1 stick cinnamon
- 2 bay leaves
- 3 tbsp peppercorns
- 8 cardamom pods
- 1/4 cup chili powder
- 1 tsp red chili flakes
- 2 tsp salt
FOR THE WONTONS
Put the ground turkey, sauces, green onion, ginger and garlic into a bowl and mix it all together.
Take a wonton wrapper and lay it flat. Put about 1 tsp of the turkey mixture on the wrapper. With your finger or a small brush, dip it in water and wipe all around the wonton wrapper. Fold the corners over the filling to meet and make a triangle. Pinch the edges then fold the tips of the triangle to meet underneath the filling to make a cute little package.
Place wontons under a slightly damp cloth to keep from drying out until all of the turkey wontons are made. You will want 4 - 5 wontons for each bowl of soup.
In a large pot of boiling add 10 or so wontons, depending on the size of the pot, and boil for 8 min. Take the wontons out of the boiling water and drain place on an oiled tray. Wontons will stick together if they are touching.
MAKE THE CHILI OIL (optional)
In a small skillet, toast the star anise, cinnamon, bay leaves, peppercorns and cardamom over medium heat until they start getting nice and fragrant and browned.
Add the oil to a small sauce pot over low heat. When the spices are toasted, add them to the oil. Turn the heat up to medium or just until the spices start to sizzle. Cook for 4 mins and then remove from heat.
Add the chili powder and flakes to a glass storage container and pour the oil and spices over the chilis. Stir well and its ready to use.
FOR THE SOUP
In a soup pot add the olive oil and sauté onions and garlic for 2 mins. Then add the carrot and celery. Sauté for another two min. Pour chicken broth in to the pot and bring to a boil. Add broccoli and baby corn this will only take a few minutes to cook.
Last, add your shrimp and bok choy and bring to a boil quickly. It only needs to boil for 1 min or so to cook the shrimp. Dont cook much longer than that or the shrimp and veggies will be overdone.
Season with salt and pepper to taste. If you have used low or no sodium chicken broth, you will need to add some salt for sure. Start with 1 tsp salt and 1/2 tsp pepper and then go from there according to your taste.
Add 4-5 wonton to each soup bowl that you are serving and cover with hot soup.
The chili oil will stay good for up to a year if you store it in an airtight container in the fridge.
Nutritional Information is for 1/10 of the recipe including the wontons, but does not include the chili oil.
Serving: 1bowl | Calories: 294kcal | Carbohydrates: 22g | Protein: 20g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 1018mg | Potassium: 509mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3740IU | Vitamin C: 5.1mg | Calcium: 57mg | Iron: 1.6mg