Bamboo Shoot Wonton Soup
"Courtesy of Emeril Lagasse."
photo by Fairy Nuff
- Ready In:
- 2mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 teaspoon minced garlic
- 2 tablespoons finely chopped fresh ginger
- 1⁄4 cup thinly sliced scallion, plus
- 3 tablespoons scallions, finely chopped
- 10 cups canned low sodium chicken broth
- 1⁄2 lb ground pork
- 1 egg yolk
- 2 teaspoons soy sauce
- 1 1⁄2 teaspoons rice wine vinegar
- 1⁄2 teaspoon sesame oil
- 1⁄4 teaspoon crushed red pepper flakes
- 30 wonton wrappers, thawed if frozen
- 1 1⁄2 cups thinly sliced bok choy
- 1⁄2 cup sliced shiitake mushroom caps
- 1⁄4 cup sliced bamboo shoot
directions
- In a large saucepan or soup pot heat the oil over medium high heat until hot.
- Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.
- In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.
- Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.)
- Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton.
- Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.
- Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring
- occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.
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Reviews
-
Never having made wontons before, I thought this would be difficult to make & time consuming. To my surprise my husband & I had supper on the table in just over an hour. The soup was great, however I added a little hot sauce to liven it up a bit as well as some shrimp. -
I made this soup today for lunch...it really hit the spot...very light and refreshing with wonderful Asian flavours!! I made the recipe to the directions - except that I didn't add the bamboo shoots as we don't like them. The pork meat was so well flavoured and balanced well with the broth....totally delicious!!!! Thanks for a wonderful soup recipe that I will enjoy often!!! -
I used my own recipe for the wontons, but this broth was flavorful and perfect for my wontons. I added a dash of fish sauce, dash of soya, and pepper, but other than that followed it. For veggies I used white mushrooms, celery, bamboo shoots and at the very end added cilantro and a few bean sprouts. Yummy. -
I think this was a great recipe! I added carrots thinly sliced, 1/2 tspn sesame oil in the broth and used homemade chicken stock instead of store-bought. Other than needing LOTS of salt (my stock had none) I kept everything else the same. Will definitely make this again. -
I added minced raw prawns to the pork and broccoli to the soup and it was lovely! Thanks.
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Tweaks
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Fabulous. I'm so glad you posted this since I was trying to figure out what to do with all these wonton wrappers and had not thought to look on the food network. Emeril created another winner, this was amazing. I subbed a few things to ingredients I had on hand and it was still great! Ground turkey instead of pork, water chestnuts for bamboo, napa cabbage for bok choy and regular mushrooms in place of shiitake. Also added a few dashes of hot chili oil to "kick it up a notch." Thanks for posting!
RECIPE SUBMITTED BY
Valerie in Florida
Stuart, Florida
I currently live in Stuart, Florida which is a great place to live. I moved here from Orlando many years ago to live the life of a beach bum and have gotten quite good at it. I am actually a Yankee, but becoming more Southern by the day. During the past several years I found an absolute love for cooking. The man in my life loves to eat so we make a good match. I absolutely love Recipezaar and can no longer live without it. I think it is great that I can see what other people think of the recipes before I try them. I have some favorite chefs and reviewers on this site and I know when I try their recipes I can never lose ! My passions are my family, my fiance', my cat (Tasha), the beach, and now cooking. My pet peeve is anyone that abuses animals. AND THIS IS A BIG PET PEEVE ! I am currently a Paralegal but can't see myself doing this forever. If I did not work, I would probably spend my time cooking and taking care of the 50-animals that I would most likely adopt.
