COPYCAT TAKEOUT WOR WONTON SOUP

Copycat Takeout Wor Wonton Soup image

Provided by @MakeItYours

Number Of Ingredients 16

1 tablespoon canola oil
1 tablespoon plus one teaspoon minced garlic
1/4 cup thinly sliced green onions, plus 3 tablespoons finely chopped for garnish
10 cups canned low sodium chicken broth
2 tablespoons grated fresh ginger
1/2 pound ground pork
1 egg yolk
2 teaspoons soy sauce
1 1/2 teaspoons rice wine vinegar
1/2 teaspoon sesame oil
1/4 teaspoon teaspoon crushed red pepper
About 30 wonton wrappers, thawed if frozen
1 1/2 cups thinly sliced bok choy
1 small can sliced bamboo shoots
1/2 cup white mushroom caps, sliced
1 cup carrots

Steps:

In a large saucepan add the canola oil and sauté the 1 tablespoon garlic and 1 tablespoon ginger for 2 minutes until fragrant. Add the green onions and the chicken broth. Simmer for 20 minutes while you make the wontons.
Mix the 1 teaspoon garlic, 1 tablespoon ginger, pork, yolk, soy sauce, vinegar, sesame oil and crushed red peppers together in a small bowl. Working with 2-3 wontons at a time making sure the rest are covered. Fill a small bowl with water. Lay out the wonton and place 1 tsp. of the pork mixture on the lower corner, with your finger run water down two opposite side and fold into a triangle making sure all the air is released. Take the two opposite corners and fold towards the center, dabbing with water to seal and overlapping. Lay the wontons on a floured cookie sheet and continue to assemble the wontons. Once you have a full baking sheet you may freeze them at this point for a later use. Once frozen remove to storage bags.
When all the wontons are made add the carrots to the stock and simmer for 5 minutes Add the bok choy, mushrooms and bamboo shoots. Simmer for 2 minutes Add the wontons, by hand quickly, one at a time and simmer for 5 minutes making sure the wontons float and the center is cooked through. Serve immediately garnished with the remaining green onions. Makes 10 servings.