My step-mother makes some amazing wontons that she would regularly send home, but aside from frying them in a pan, the only option I had was to cook them in some chicken stock. I tested a few wonton soup broth recipes, and while they were pretty much standard, I wanted something EXTRA. Enter this broth.
This is a culmination of a number of tweaks made to multiple recipes to come up with this. Feel free to add your own flair as you see fit!
Ingredients
- Sesame Oil | 3-4 TBSP
- Chicken Broth | 3 boxes
- Beef Broth | 2 boxes
- Sweet Yellow Onions | 3-4
- Garlic Cloves | 1 cup, Peeled
- Carrots | 1 bag
- Celery | 1 bunch
- Ginger Root | LOTS (cook with your heart)
- Peppercorns | 2 tbsp, whole
Instructions
Quick scrub veggies, then rough chop. (remove skins if using for something else) Heat oil in a large pot, add veggies, sear heavily, stirring occasionally, until browned and softened. Toss in the garlic and ginger and get a little color on them too, but be careful not to burn them.
You can also pre-roast the veggies in the oven by sprinkling with sesame oil. Toss on some seasoning if you'd like some extra flavor.
Add in chicken and beef broths and ginger, bring to a rolling boil. Let boil for a few minutes, then reduce heat to a simmer, and let simmer for at least 1 hour and up to 4. Note that the longer you cook it, the more the veggies will break down making it more difficult to strain clear. Remove all solids from the broth, using a fine mesh strainer. Serve with wonton dumplings.
