My mom is very hard to please when it comes to dinner, so I know this soup is a winner when she keeps asking for it. I remember the first time I planned on making it, I could not find wonton wrappers. First, I checked the Asian food aisle. After running around the store, I asked the front desk. Turns out they are in the produce section by the tofu since the wrappers are made of soy. Wonton wrappers are very versatile because you can fill them with anything, whether it’s an appetizer, dinner, or dessert. We serve this soup along with eggrolls.
Author: Carla Cardello (www.chocolatemoosey.com)
Serves: 8 servings
- 6 oz pork, chopped into tiny pieces
- 1 tsp brown sugar
- 1 Tbsp orange juice
- 2 Tbsp soy sauce, divided (1 Tbsp + 1 Tbsp)
- 1 tsp scallions, chopped
- 1/4 tsp ground ginger
- 24 wonton wrappers
- 4 cups chicken broth
- Extra scallions for garnish
- In a medium bowl, mix together pork, brown sugar, orange juice, 1 Tbsp soy sauce, and 1 tsp scallions. Let sit for at least 30 minutes.
- After 30 minutes, place 1 tsp filling in center of each wrapper. Wet edges with a little water and press two opposite corners together to seal. Fold another two opposite corners together.
- Bring stock to a rolling boil in a wok. Add wontons and cook 5-10minutes or until wontons are soft and not gummy. Add remaining 1 Tbsp soy sauce and scallions.