This was a request from The Husband. We both love Chinese food, but it’s very expensive and with our appetites, we could easily spend $60 on dinner for the two of us. Well, that’s just not in the budget, folks. But homemade wonton soup is! With a little bit of effort and a little bit of steamy kitchen time (maybe not the best for last night’s 30+ degree weather), you too can make your very own delicious wor wonton!
The best thing about the instructions for folding, are that you can use these instructions for making ravioli. Simply substitute your favourite ravioli fillings and you’ve got yourself an almost 100% homemade pasta! So let’s begin.

Wor Wonton Soup

(adapted from tastehongkong.com)
Filling:

200 g Cabbage, fine dice
100g minced pork or chicken
white pepper to taste
1/2 tsp. oil
1/2 tsp. salt
1 tsp. soy sauce
1/2 tsp. sugar
30 sheets (or more) wonton sheets
corn starch paste (1:1 ratio of cornstarch and water)

Stock:

3 cups of chicken stock
2 tsp. soya sauce
175g Broccoli florets
2 smallish carrots, sliced on the diagonal

1. Blanch the cabbage in boiling water until soft. Drain in colander and squeeze of excess moisture.
2. In medium mixing bowl, mix pork (or chicken), cabbage & seasonings.
3. Take 4 wrappers at a time and lay on cutting board. Take 1 tsp. of the pork mixture and place in the middle of your wrappers. Dip your finger in the cornstarch paste and run it around the edge of your wonton. Fold wonton in half, pressing down on edges to seal. Put more cornstarch on bottom corners and draw together to form a dumpling. See detailed picture below for visual steps. (Note: My grocery store only carried dumpling wrappers, as in they are round. But you can and should use square wrappers when available, instructions remain the same though.)

4. In a medium saucepan, add stock and soy sauce. Bring up to simmering and add your broccoli and carrots, simmering until the wontons are done (or until they reach a consistency you are happy with. I like a little bite to my soup veggies.)

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5. In a large pot of boiling water, add your wontons a few at a time, stirring to make sure they do not stick together. When the wontons float to the surface, they are done, but I usually let them float for at least another minute just to be sure everything is cooked.

6. When they are done, scoop wontons into serving bowls and cover in stock and veggies. You can sprinkle the top with chopped green onions or chives if you wish.