I have been a member of allrecipes.com forever! Last year I signed up for their magazine subscription and was excited to see a recipe for a Thai Wonton Soup from one of their members. It had never been reviewed before so I wanted to be the first to try it and share my results. I have written the recipe out in full but only made half because this recipe makes enough to feed eight people!
The Garnish
The recipe in the magazine is different than the one online. In the magazine you garnish the soup with slow fried garlic chips.
Thinly slice 8 garlic cloves lengthwise. Simmer in vegetable oil on low heat.
Stir occasionally until garlic is pale and gold. Remove from heat.
The Soup
Simmer 6 cups chicken broth while you make the dumplings. Once made, stir 1 1/2 cups baby spinach leaves into the broth and let wilt 1 minute.
Season broth with 3 tbsp fish sauce or to taste.
The Dumplings
Mix together 4 cloves of minced garlic, 1 lb ground pork, 1 1/2 tsp minced cilantro stems, 1/2 tsp sugar, 1/4 tsp salt, 1/4 tsp white pepper and 2 tsp fish sauce.
Dust a large baking sheet with cornstarch, have a small container of water close by and open a package of wonton wrappers.
Place 1 rounded tsp of pork mixture in the centre of the wrapper. Moisten edges.
Press firmly from the inside out to seal. You do not want any air pockets inside the dumpling.
You can get fancy like me if you want. Just crimp the edges like a faux shark’s tale.
Add to baking sheet and cover with a clean towel as you go. Repeat until you run out of filling or wrappers.
Bring a large pot of salted water to a boil and carefully add dumplings. Once it comes back to a boil…
Add 1 cup of cold water. Let it come to a boil again and then add another cup of cold water.
This is very cool because it ensures that the filling is cooked through without overcooking the pasta.
Remove a dumpling, cut in half. If it is still pink, they need more time.
Bringing Everything Together
If not add a few dumplings to each bowl.
Ladle broth on top and sprinkle with some cilantro leaves, sliced green onions and those beautiful garlic chips you made.
Foodie Results
Sadly, the soup was just OK. I worked so hard on those dumpling and wanted more flavour. I added some soy sauce, a little bit of sesame oil and some fresh lime juice and wow, then the soup was FANTASTIC! It went from being a little two dimensional to over-the-top delicious.
I give the original recipe a three out of five wooden spoons. Made my way? Perfection.
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“Made my way? Perfection!” Ha ha, you go, girl!
Thanks Debra! I needed extra Thai flavours to make it perfect, especially after making all those dumplings. 🙂 So good now!
Sorry it wasn’t as good as you wanted. Great way to learn though. Love the pictures.
Well with my additions it ended up being fantastic so it all worked out. Thank you! Worked hard on those shots.
That’s the way to roll and learn. Good on you, Suzie.
I make wonton sometimes too. Very similar but I love the idea of the garlic chips. My wonton wrappers are always square though.
Yes, the magazine added the garlic chips which are wonderful. This is the first time I have found round wrappers! They didn’t have the square ones which you can of course use. That’s what the magazine had too.