The Chinese New Year kicked off Jan. 25, and I’ve been getting into the holiday spirit. First, my friend and I headed to the city to pick up a bevy of CNY treats at b. patisserie. Immediately after that, we feasted on a variety of Taiwanese classics at HoDaLa.
And because I wanted to make use of some fresh produce from Cal-Organic Farms, I prepared a big pot of pork wonton soup with chard and shiitake mushrooms. It’s a simple but satisfying meal that reminds me of home.
Growing up, I spent a lot of time with my mom in the kitchen. She taught me how to recreate her favorite go-to dishes, including – you guessed it – pork wonton soup. Consider this a twist on her recipe, which calls for “a little of this, a little of that.” It strays from tradition, but in my mind, that’s A-OK.
Recipes adapted from Two Red Bowls and Cookin’ Canuck.
- ¼ pound chard, ribs removed and roughly chopped
- ½ pound ground pork
- 2 green onions, thinly sliced
- 1½ teaspoons minced fresh ginger
- 1½ tablespoons Shaoxing wine
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 40 wonton wrappers
- 1 tablespoon olive oil
- 1 pound shiitake mushrooms, stems removed and thinly sliced
- 2 tablespoons minced fresh ginger
- 6 garlic cloves, minced
- 1 teaspoon freshly ground black pepper
- 8 cups chicken broth
- 3 tablespoons soy sauce
- 4 teaspoons hoisin sauce
- 8 cups roughly chopped chard leaves
- Bring a medium pot of water to a boil. Add chard and cook, uncovered, until just tender, 3-4 minutes. Drain, let cool and then roughly chop. Transfer to a medium bowl.
- Add next 8 ingredients (ground pork through pepper) and mix well.
- Place 1 teaspoon pork mixture in the center of a wonton wrapper. Brush the edges of the wrapper with water and fold wrapper in half to form a rectangle, pressing to seal. Brush the corners of the folded edge with water and bring them together, pressing to seal. Transfer to a baking sheet dusted with flour. Repeat with remaining pork mixture and wonton wrappers.
- In a large pot, heat olive oil over medium-high heat. Add mushrooms and ginger and cook, stirring occasionally, until mushrooms start to brown, 3-4 minutes.
- Add garlic and pepper and cook until fragrant, about 1 minute.
- Add chicken broth, soy sauce and hoisin sauce. Stir and bring to a boil.
- Reduce heat to medium and add prepared wontons. Simmer until cooked through, 2-4 minutes.
- Add chard and cook, stirring occasionally, until just barely wilted, about 2 minutes. Serve immediately.
My husband and I made these wontons tonight for dinner and they were SOOOO DELICIOUS! We boiled half a batch and fried the other half. This will be a regular meal for us now. The soup was also very flavourful. Thank you for sharing this amazing recipe.
I am so glad you both liked the dish! Hope you are staying well, Arpita!