Pork, Walnut and Sage Wonton Soup

January 3, 2012


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

Ingredients

For the garlic Sage broth

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

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
In This Recipe

Directions

For the garlic Sage broth

  1. 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. 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.
  2. 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.
  3. Reheat the garlic sage broth to boiling and hold at a simmer.
  4. 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
  5. Place 5 or 6 wontons in a shallow soup bowl and pour about a cup of the hot broth over.
  6. Drizzle 1/2 teaspoon walnut oil over and garnish with a little green onion.

More Great Recipes:
Pasta|Soup|Pork|Green Onion/Scallion|Sage|Walnut

Reviews (5) Questions (0)

5 Reviews

mrslarkin January 3, 2012
This sounds so creative! And delicious! I'd eat it for breakfast.
 
Author Comment
inpatskitchen January 3, 2012
How funny!! I made this early this morning and did have it for breakfast...and now I'm having it for lunch!! Thanks so much...
 
boulangere January 3, 2012
Wonderful New Year soup.
 
Author Comment
inpatskitchen January 3, 2012
Thanks boulangere! Nice and light for the New Year.....
 
Author Comment
inpatskitchen January 3, 2012
Thanks sdebrango...this one's not quite Asian but quite tasty!