Lemongrass and Ginger Pork Wonton Soup
*Note flavors are more concentrated if filling is made hours or a day ahead of time. This 12 Days of Sausage recipe comes from Melissa Peterman, Editor at Foodista and Co-producer of Eat & Drink in the Northwest.
Total Steps
6
Ingredients
14
Tools Needed
1
Ingredients
- 1 pound ground pork
- 5 stalks fresh lemongrass
- 4 inch piece of ginger root
- 5 cloves garlic
- 1 bunch green onions
- 1 bunch fresh cilantro
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 1 cup sliced yellow onion
- 6 cups chicken stock
- 1 teaspoon curry powder
- 1 package wonton wrappers
- 1/2 cup water
- minced red chilies(optional)
Instructions
Step 1
<a href="/3JDX2Q84">Slice </a>the woody end off the lemongrass and discard, keeping only five inches of stalk on the base. <a href="/3JDX2Q84">Slice </a>each base of lemongrass into quarters. Next use a heavy, sharp knife to <a href="/ZG86GNS8">mince </a>only 3 of the lemongrass stalks as fine as possible. Set stalks and <a href="/ZG86GNS8">minced </a>lemongrass aside. <a href="/RSDQ7YW8">Peel </a>the ginger root and <a href="/3JDX2Q84">slice </a>it in half. Grate one half of ginger and set it aside. <a href="/3JDX2Q84">Slice </a>the remaining half of ginger into coins.
Step 2
In a large bowl combine pork, <a href="/ZG86GNS8">minced </a>lemongrass, <a href="/ZG86GNS8">minced </a>ginger, half of the grated garlic, half of the chopped green onions and one cup of the chopped cilantro. Add two tablespoons fish sauce and two tablespoons soy sauce. <a href="/7S3QCKWK">Mix </a>well. Cover with plastic <a href="/X75YQJ6B">wrap </a>and <a href="/ZSSVQ6FG">refrigerate </a>for two hours minimum, overnight if possible.
Step 3
Next add six cups of chicken stock to a large pot over medium-high <a href="/XZFHRHHF">heat. </a>Add ginger coins and remaining lemongrass stalks and grated garlic. Add <a href="/3JDX2Q84">sliced </a>onions and another quarter-cup of cilantro leaves. Add remaining fish and soy sauce. Add curry powder and <a href="/DRM2WPZ4">stir. </a>Cook for twenty minutes minimum at a low <a href="/GFSF4J5F">simmer. </a><a href="/WDCS6JL5">Taste </a>for <a href="/MYJ2HRB7">seasoning.</a>
Step 4
Lay out wonton wrappers on a <a href="/WZLWW3YP">clean </a>surface. Add one and a half teaspoons of pork mixture onto each one. To <a href="/K4VJ7RZ7">seal </a>wrappers, dip your finger into a bowl of water and moisten two sides of the wonton, making a triangle. <a href="/8M4FMXQ6">Fold </a>over the remaining side and <a href="/K4VJ7RZ7">seal. </a>Lightly dab water onto one corner of both ends of the wonton and <a href="/8M4FMXQ6">fold </a>in and <a href="/4NXSJQ3D">press </a>on <a href="/R34ZSY3M">top,</a> making an envelope. Set finished wontons onto a <a href="/WZLWW3YP">clean </a><a href="/RNT367Z2">baking </a>sheet.
Step 5
Once wontons are made, add them to the soup. Cook for another ten minutes, <a href="/DRM2WPZ4">stirring </a>gently.
Step 6
Divide soup into bowls. <a href="/HZXPVMNR">Garnish </a>with remaining green onions and cilantro.