To celebrate Lunar New Year, our family went to Uwajimaya Asian Market in Beaverton, Ore. We bought tea, mochi, matcha pudding and warm char siu bao (steamed buns filled with barbecued pork). We also sampled chicken wontons in a spicy chili oil sauce. They were delicious, like little meat clouds. In fact, wonton translates roughly to “swallowing a cloud.” Why, I wondered, had I never made my own wontons? Because making your own wontons is trouble and I don’t like to do hard things, that’s why. But sometimes the hard way is also the fun way.
I researched recipes for wonton filling and watched a few videos about the different ways to fold wontons, which can depend on whether they will be boiled or fried. Once I felt sufficiently informed (and my bar is pretty low on that count) I decided to make wonton soup.
First, I made the broth. Typically, broth for wonton soup is clear or nearly clear with a few simple flavorings. The broth is poured over the boiled wontons and blanched bok choy. However, there are as many wonton soup recipes as there are blades of grass in a meadow, so maybe it’s an oversimplification to say “typically” because there’s really no such thing. What I made is not authentic, if such a thing could even be decided upon, and is inspired by my own tastes and informed by my own experience making wonton soup exactly one time. That is to say, I’m not an authority, I am merely a wonton dilettante. I’m a wonettante.
I poured two boxes of chicken broth (although you can use pork or beef or vegetable broth, whatever goes with your wonton filling) into a large pot and added two diced scallions, a finely diced half onion, a half cup of shredded carrots, a carton of sliced button mushrooms, four minced garlic cloves and 1 heaping tablespoon of fresh grated ginger. (For my husband, that was definitely too much ginger. For me, it was pleasantly sinus-clearing.) I added a few dashes of soy sauce, ¼ teaspoon of white pepper and ¼ teaspoon of mushroom umami seasoning and salt to taste. I let it simmer on low while I turned my attention to the wontons.