This version of the traditional soup is perfumed with ginger and swimming with flavorful five-spice-flavored pork wontons. Although most chicken stock-based soups taste like a chicken was just waved over the pot, we get big chicken flavor in this recipe by enriching canned chicken stock with extra chicken and vegetables for that rich flavor. From the Chinese Take-Out Menu Cookbook.
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- 2 lbs chicken backs and necks
- 10 cups chicken stock
- 5 peppercorns
- 4 slices fresh ginger, quarter-size, unpeeled
- 1 onion, quartered
- 1 carrot, quartered
- 1 stalk celery, quartered
- 1 bay leaf
- 1/2 lb boneless pork shoulder, finely ground
- 2 tablespoons finely chopped green onions
- 1/4 cup finely chopped green onion
- 2 tablespoons dry white wine, like sauvignon blanc
- 1 tablespoon soy sauce
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon fresh ground black pepper, plus more as needed
- salt, as needed
- 24 wonton wrappers
- 1To make the stock: In a large stockpot, combine the chicken, stock, peppercorns, ginger, onion, carrot, celery and bay leaf. Bring to a simmer over medium-high heat. Reduce the heat to low and continue to simmer the stock uncovered 30 minutes, skimming the froth from the top every now and then and discarding it.
- 2Strain the stock into another large pot, discarding the bones and vegetables. Skim and discard the fat from the top of the stock with a large spoon. Depending on how aggressively your stock has cooked, it may have reduced somewhat. Taste the stock.
- 3If it is a little salty, add water in 1/4 cup increments until a balance has been achieved.
- 4To make the wontons: In a large bowl, combine the pork, 2 Tblsp of green onion, the wine, soy sauce, five-spice powder, and pepper. Mix thoroughly. To taste for seasoning, heat a small skillet and fry a tablespoon size patty until it's no longer pink inside. Taste and adjust seasoning as desired.
- 5On a work surface, lay out about 6 wonton wrappers, keeping the remaining wrappers covered with plastic so they don't dry out. Moisten the edges with your fingertip dipped in water. Drop 1 Tblsp of the pork filling into the center of each wrapper and flatten it slightly, leaving a generous border. Press another wrapper on top, like ravioli. Press from the center out to the edges to remove any air from the wonton. Run your finger around the edges to seal.
- 6Arrange the wontons on a parchment-lined sheet pan and refrigerate while you continue with the remaining wrappers and meat mixture. You may have some leftover filling.
- 7You can make more wontons and freeze them up to 1 month or cook extra for large appetites.
- 8Bring a large pot of water to a boil over medium-high heat. Add the wontons 6 at a time and cook for 4 minutes, stirring to keep them from sticking to the bottom of the pan. Remove the wontons from the pot and transfer them to a covered dish to keep warm. Repeat until all the wontons are cooked.
- 9Ladle the stock into bowls and add 2 wontons to each serving. garnish with the chopped green onions. Serve hot.
- 10The stock can be made up to 2 days in advance.
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Nutritional Facts for Chinese Take-Out Wonton Soup
Serving Size: 1 (520 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 354.8
- Calories from Fat 117
- Total Fat 13.0 g
- Saturated Fat 4.0 g
- Cholesterol 41.7 mg
- Sodium 962.7 mg
- Total Carbohydrate 36.7 g
- Dietary Fiber 1.4 g
- Sugars 7.9 g
- Protein 20.3 g
The following items or measurements are not included:
chicken backs and necks