Juicy Wontons in Mushroom Broth

Name: Juicy Wontons in Mushroom Broth
Ingredients: 2 tbsp oil of choice (we used sesame); 1 large shallot, thinly sliced; 2 garlic cloves, thinly sliced; 1 1/2 tbsp fresh ginger, peeled and grated; 1 tsp brown sugar; 5 oz shiitake mushrooms, sliced; 1 1/2 tbsp soy sauce, plus more to taste; 2 cups low-sodium chicken stock (preferably bone broth); 1 cup water; 1/4 cup scallions, chopped; Chili crisp for serving (optional); 1 packet dumpling wrappers; 500g pork mince; 10g chives, finely chopped; 1 tbsp ginger, minced; 3 cloves garlic, minced; 1 tbsp soy sauce; 1/2 tbsp chinese cooking wine; 1/4 tsp brown sugar; 1/2 tsp sesame oil; 1 tbsp salt; 1/4 tsp white pepper

by Crumble Cookware

Nothing says cosy like a warm bowl of homemade Wonton Soup!

In under 20 minutes, you’ll be slurping up a rich, umami broth packed with juicy pork dumplings that beats any takeout. Plus, you can prep the wontons ahead and freeze them for later, making mealtime a breeze!

Juicy Wontons in Mushroom Broth

Crumble Cookware

Rated 5.0 stars by 1 users

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Crumble Cookware

A comforting meal that comes together in under 30 minutes or less. Whats more, this recipe is perfect for freezing in batches for those days where you're feeling a little lazy but still want a flavoursome meal.

Ingredients

2 tbsp oil of choice (we used sesame)
1 large shallot, thinly sliced
2 garlic cloves, thinly sliced
1 1/2 tbsp fresh ginger, peeled and grated
1 tsp brown sugar
5 oz shiitake mushrooms, sliced
1 1/2 tbsp soy sauce, plus more to taste
2 cups low-sodium chicken stock (preferably bone broth)
1 cup water
1/4 cup scallions, chopped
Chili crisp for serving (optional)

For the Dumplings

1 packet dumpling wrappers
500g pork mince
10g chives, finely chopped
1 tbsp ginger, minced
3 cloves garlic, minced
1 tbsp soy sauce
1/2 tbsp chinese cooking wine
1/4 tsp brown sugar
1/2 tsp sesame oil
1 tbsp salt
1/4 tsp white pepper

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Directions

For the Dumplings

In a large mixing bowl, combine dumpling filling ingredients. Mix well until a thick paste forms.Make the dumplings by adding a tbsp of the filling and tightly pleating the top.

For the Broth

Heat the oil in a large pot over medium heat. When shimmering, add the shallot, garlic and ginger. Once fragrant add brown sugar and mushrooms.
Cook for another 2-3 minutes, until fragrant. Deglaze the pan with soy sauce before pouring in the broth and water. Bring to a boil and add the frozen wontons.
Boil for 2-3 minutes or until heated through.Remove from the heat and stir in the scallions.

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