Yes, you can now make your favorite takeout noodle soup at home with THE BEST homemade wontons! The wontons are also freezer-friendly!
Ingredients
116-ounce packagethin wonton noodles
1tablespoonsesame oil
1tablespooncanola oil
3clovesgarlic, minced
1 ½tablespoonsfreshly grated ginger
6cupslow sodium chicken broth
1 ½tablespoonsseasoned rice wine vinegar
1tablespoonreduced sodium soy sauce
6ouncesshiitake mushrooms
3baby bok choy, coarsely chopped
2green onions, thinly sliced
¾cupcooked corn kernels, optional
½teaspoontoasted sesame seeds
For the wontons
6ouncesmedium shrimp, peeled, deveined and diced
6ouncesground pork
3clovesgarlic, minced
2green onions, thinly sliced
1tablespoonoyster sauce
1tablespoonreduced sodium soy sauce
1tablespoonfreshly grated ginger
2teaspoonssesame oil
¼teaspoonblack pepper
36 2-inch wonton wrappers
Instructions
In a large bowl, combine shrimp, pork, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil and black pepper.*
To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp-pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.*
Cook noodles according to package instructions; set aside.
Heat sesame oil and canola oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Whisk in chicken broth, rice wine vinegar, soy sauce and mushrooms. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 8-10 minutes. Stir in bok choy and green onions.
Stir in wontons until cooked through, about 2-4 minutes.
Serve immediately with noodles, garnished with corn and sesame seeds, if desired.
Notes
*The filling in the wontons does not have to be cooked prior to wrapping.*TO FREEZE: Place wontons in a single layer onto a baking sheet; freeze until firm, about 2 hours. Transfer to a Ziploc bag; freeze up to 3 months. To cook from frozen, increase cooking time by 2-3 minutes.