11 Dec Broken Wonton Soup

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This holiday, after the parties are over and appetizers are made, you may wonder what to do with all the wonton wrappers. Answers can be found here.

We recently had a Holiday party where we were asked to bring appetizers.  After the party I was left with a bunch of wonton wrappers and was completely unsure what to do with them.

I could make Chinese dumplings, I thought.  But, that seemed tedious and time consuming.

It was a weeknight.  What could I do with them…relatively quickly?

(And, without so much folding, packing and pinching?)

Soup.

Soup is always the answer in this house.  Adam swears he could eat it every night.  Even in the summer.

So, I capitalized on the same flavors in a Chinese dumpling like sausage, ginger, soy sauce and, some great Bok Choy grown by Brubaker Produce found at Kokomo’s Downtown Farmer’s Market General Store and whipped up this quick and relatively hands off soup.  (No folding or pinching required.)


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Broken Wonton Soup
 
Inspired by Martha Stewart Living
Ingredients
  • 1 teaspoon Olive Oil (any mild oil works)
  • 1 tablespoon thinly sliced garlic (about two cloves)
  • 1 tablespoon ginger, thinly sliced (about a one inch piece)
  • 4 cups chicken stock or broth
  • 2 tablespoons finely chopped cilantro leaves and/or green onions
  • 2 tablespoons reduced-sodium soy sauce
  • 1 pound Bent Arrow Acres Ground Farmer's Mild Breakfast Sausage
  • 12 ounces bok choy (about 2 medium heads), roughly chopped
  • 12 wonton wrappers, quartered diagonally
  • Green onions for serving
  • Chili garlic sauce for serving... if you like spicy! (Optional)
Instructions
  1. Heat the oil in a medium saucepan over medium-high heat.
  2. Add garlic and ginger and cook until fragrant about 30 seconds
  3. Add broth, 2 cups water, cilantro and green onions, 1 tablespoon soy sauce
  4. Bring to a boil then reduce to low and simmer, partially covered 20 minutes. Remove and discard cilantro.
  5. Meanwhile, in a medium bowl, combine sausage and remaining soy sauce, and some green onion and cilantro. Roll mixture into 1 inch balls.
  6. Return broth mixture to a simmer. Stir in bok choy and remove from heat.
  7. Gently add the meat balls. Cover and let stand until the meatballs are puffed and cooked through. This takes about 5-6 minutes, but do double check the meatballs cook.
  8. Drop wonton wrappers in the soup one at a time while stirring to prevent sticking.
  9. Divide among 4 bowls and serve topped with green onions and chili garlic sauce.

 

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