Pork, Walnut and Sage Wonton Soup

By inpatskitchen • January 3, 2012 • 6 Comments

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Author Notes: I love wrapping fillings in wonton wrappers and knowing that sage and pork pair well together, thought that adding walnuts to a sage and pork wonton filling might be fun The broth was inspired by a David Tanis "hangover cure" recipe. Tanis sautes garlic and sage in a little oil and then adds water and simmers. I start with chicken broth and skip the saute. - inpatskitchen

Makes about 6 servings

For the garlic Sage broth

10 cups light chicken broth
8 fresh sage leaves torn in half
5 cloves garlic, thinly sliced

Place all ingredients in a medium sauce pan, bring to a boil and then down to a gentle simmer for 20 minutes. Cover and let steep for about an hour. Strain the broth and return to the pan. Set aside.

For the Wontons.

1/2 pound ground pork
1/2 cup walnuts which have been toasted in a 350F oven for 8 to 10 minutes, cooled and then ground
1 large green onion, thinly sliced
2 tablespoons minced fresh sage
2 minced garlic cloves
1 tablespoon grated fresh ginger
1 teaspoon salt
1/2 teaspoon black pepper
30 to 36 wonton wrappers
Sliced green onion for garnish
Walnut oil for drizzling over the soup
The Garlic Sage Broth

Thoroughly mix the pork, ground walnuts, sliced green onion, garlic, ginger, sage, salt and pepper together. Refrigerate for about an hour before making the wontons.
Place a scant teaspoon of filling on the center of each wonton and then fold into your desired shape.( I used the "envelope" by folding to form a triangle and then folding the 2 corners together to resemble a small envelope.
Reheat the garlic sage broth to boiling and hold at a simmer.
Boil the wontons in water for just under two minutes and remove with a slotted spoon to paper toweling. You probably will have to do this in batches
Place 5 or 6 wontons in a shallow soup bowl and pour about a cup of the hot broth over.
Drizzle 1/2 teaspoon walnut oil over and garnish with a little green onion.