Say “YES” if you would eat this Wonton noodle soup✨ by @maxiskitchen
Wontons (or sub frozen wontons):▪️1 lb. 96/4 Ground Chicken or Ground Pork▪️4 Small Dried Shiitake Mushrooms, soaked until tender and diced small (or sub with fresh shiitakes)▪️ 2 Tbsp Fresh Ginger, minced▪️8 oz. Can Water Chestnuts, drained and diced small▪️3 Scallions, sliced▪️1 Egg▪️1 Tbsp Soy Sauce▪️1 Tbsp Sesame Oil▪️1 tsp Kosher Salt▪️1/2 tsp Sugar▪️1/2 tsp Black Pepper▪️2 Tbsp Cornstarch (mixed with 1/4 cup water)▪️2 Packages Wonton Skins▪️
Noodle Soup:▪️1 tsp Olive Oil▪️1 Tbsp Ginger, minced▪️2 Cloves Garlic, minced▪️3 Scallions, sliced▪️8 Cups Chicken Broth▪️5 Shiitake Mushrooms, sliced▪️1 x 8 oz. Can Sliced Water Chestnuts, drained▪️2 Tbsp Soy Sauce▪️1 Tbsp Sesame Oil▪️1+1/2 tsp Kosher Salt (to taste)▪️1/4 tsp Pepper▪️2-3 Baby Bok Choy, cut in quarters then chopped in large pieces▪️2 Tbsp Cornstarch (mixed with 1/4 cup water)▪️8 oz. Shrimp, peeled and tail removed, cut in half▪️8 oz. Thin Wonton Noodles or Ramen Noodles▪️
1️⃣ If you are making your own wontons, mix together all the ingredients listed for the wontons except for the wonton skins (NOTE: This amount of wonton filling will yield 3x what you need for the soup; you can freeze extra wontons raw on a cookie sheet then transfer into a freezer bag and boil from frozen) 2️⃣ Fill a small bowl with water; orient the wonton skin in your palm in a diamond shape, and place ~1 tsp of the meat mixture in the bottom corner of the skin; roll the corner up and over the meat mixture about half way and then wet the skin to the right of the meat; holding the skin on both sides of the meat between your thumbs and pointer fingers (fingers facing towards you), pinch your fingers together and tuck the damp skin on the left onto the right to seal shut (the water will act as an adhesive); repeat until you have ~20 wontons made for the soup 3️⃣ Bring a medium pot of water to a boil for the wontons + noodles (wait to cook them until later)
