Last year I added wonton noodle soup to my recipe pile. Yeah, that's how I organize my recipes. It is literally a stack of papers in my book shelf under my turtle tank. Usually they are recipes that I find on the internet that I print out. Also, I write down my tweaks or substitutions right on the paper. It is a great system! I tried making wonton noodle soup when I was on my Chinese food kick. This recipe tastes exactly like the kind I eat at restaurants. And it is really easy to make. I don't usually make really complicated things anyway. =)
The best part is that you can make a lot of wontons at one time and save them for later. I usually make about 50 wontons and freeze them. It is the best on lazy nights when I don't feel like cooking. Plus they are yummy. See the picture...it is a actual picture if you were wondering.
1/2 lb. ground pork
4 ounces peeled raw shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine (optional)
1 tablespoon light soy sauce
2 tablespoon finely chopped green onion
1 teaspoon chopped fresh ginger root
24 (3.5 inch square) wonton wrappers
Egg noodle (follow directions on the package)
1. In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, green onions and ginger. Blend well, and let stand for 25 minutes.
2. Place about one teaspoon of the filling at the center of each wonton skin. Moisten all four edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to remove air and seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together.
3. FOR SOUP: Bring a pot of water to a rolling boil. Drop wontons in, and cook for 5 minutes for freshly made wontons or 6 minutes for frozen wontons. In the serving bowl, mix salt, soy sauce, sesame oil and the boiled water to your liking. Then add wontons and noodles. Garnish with green onions.