{"id":34,"date":"2025-04-24T21:04:07","date_gmt":"2025-04-24T21:04:07","guid":{"rendered":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/?post_type=chapter&p=34"},"modified":"2025-04-24T21:14:42","modified_gmt":"2025-04-24T21:14:42","slug":"wonton-soup","status":"publish","type":"chapter","link":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/chapter\/wonton-soup\/","title":{"rendered":"Wonton Soup"},"content":{"raw":"Personal Note<\/strong><\/span>\r\n
\u201cMaking wontons is a family tradition spanning four generations. Each person's folds are unique\u2014just like their personalities\u2014and that diversity makes the shared meal even more special.\u201d \u2014Dot Wang<\/blockquote>\r\n\ud83d\udc69\u200d\ud83c\udf73 Submitted by Dot Wang, Director of Career Development and Curricular Management, Hale Center for Career Development\r\n\r\n\ud83d\udccd <\/span>Home Country:<\/strong> United States of America<\/span>
\ud83c\udf7d <\/span>Serves:<\/strong> 4\u20135 as a main, 6\u20138 as a side<\/span>
\ud83d\udd52 <\/span>Prep Time:<\/strong> 30 mins\u20131 hour<\/span>
\ud83d\udd25 <\/span>Cook Time:<\/strong> 15 mins<\/span>\r\n\ud83c\udf31 Dietary Info:<\/strong> Vegetarian, <\/span>Vegan, Nut-Free and Dairy-Free<\/span>\r\n\r\nIngredients<\/strong><\/span>\r\nFilling:<\/strong><\/em>\r\n
    \r\n \t
  • 1 box frozen chopped spinach (or baby bok choy)<\/li>\r\n<\/ul>\r\n
      \r\n \t
    • 1\u20131.5 lb ground pork (sub: chicken, turkey, tofu, or mushrooms for vegetarian)<\/li>\r\n<\/ul>\r\n
        \r\n \t
      • 2\u00bd tbsp sesame oil<\/li>\r\n<\/ul>\r\n
          \r\n \t
        • Pinch of white pepper<\/li>\r\n<\/ul>\r\n
            \r\n \t
          • \u00bd tsp cornstarch<\/li>\r\n<\/ul>\r\n
              \r\n \t
            • 1 tbsp soy sauce<\/li>\r\n<\/ul>\r\n
                \r\n \t
              • 1 tsp salt<\/li>\r\n<\/ul>\r\n
                  \r\n \t
                • 1 tbsp dry sherry or shaoxing rice wine (optional)<\/li>\r\n<\/ul>\r\n
                    \r\n \t
                  • 1 egg (omit for vegan)<\/li>\r\n<\/ul>\r\n
                      \r\n \t
                    • Wonton skins (16 oz)<\/li>\r\n<\/ul>\r\n
                        \r\n \t
                      • Bowl of water (for sealing)<\/li>\r\n<\/ul>\r\nSoup Base:<\/strong><\/em>\r\n
                          \r\n \t
                        • Chicken or vegetable stock<\/li>\r\n<\/ul>\r\n
                            \r\n \t
                          • 1 tbsp sesame oil<\/li>\r\n<\/ul>\r\n
                              \r\n \t
                            • Salt & white pepper to taste<\/li>\r\n<\/ul>\r\n
                                \r\n \t
                              • 1 scallion, finely chopped<\/li>\r\n<\/ul>\r\nInstructions<\/strong><\/span>\r\n
                                  \r\n \t
                                • Defrost and drain spinach.<\/li>\r\n \t
                                • Mix all filling ingredients until paste-like.<\/li>\r\n \t
                                • Assemble wontons: moisten edges, add filling, fold and seal.<\/li>\r\n \t
                                • Optional: Freeze assembled wontons for later use.<\/li>\r\n \t
                                • Simmer stock with oil and seasonings.<\/li>\r\n \t
                                • Boil wontons separately until they float.<\/li>\r\n \t
                                • Combine with soup and garnish with scallions.<\/li>\r\n<\/ul>\r\nCultural Context<\/strong><\/span>\r\n\r\nWontons are considered lucky for their gold nugget shape and are deeply rooted in everyday family traditions. Dot\u2019s recipe was passed down from her Chinese grandmothers and adapted through generations, becoming a dish that celebrates family togetherness and individuality.","rendered":"

                                  Personal Note<\/strong><\/span><\/p>\n

                                  \u201cMaking wontons is a family tradition spanning four generations. Each person’s folds are unique\u2014just like their personalities\u2014and that diversity makes the shared meal even more special.\u201d \u2014Dot Wang<\/p><\/blockquote>\n

                                  \ud83d\udc69\u200d\ud83c\udf73 Submitted by Dot Wang, Director of Career Development and Curricular Management, Hale Center for Career Development<\/p>\n

                                  \ud83d\udccd Home Country:<\/strong> United States of America
                                  \ud83c\udf7d Serves:<\/strong> 4\u20135 as a main, 6\u20138 as a side
                                  \ud83d\udd52 Prep Time:<\/strong> 30 mins\u20131 hour
                                  \ud83d\udd25 Cook Time:<\/strong> 15 mins
                                  \n\ud83c\udf31 Dietary Info:<\/strong> Vegetarian, Vegan, Nut-Free and Dairy-Free<\/p>\n

                                  Ingredients<\/strong><\/span>
                                  \nFilling:<\/strong><\/em><\/p>\n

                                    \n
                                  • 1 box frozen chopped spinach (or baby bok choy)<\/li>\n<\/ul>\n
                                      \n
                                    • 1\u20131.5 lb ground pork (sub: chicken, turkey, tofu, or mushrooms for vegetarian)<\/li>\n<\/ul>\n
                                        \n
                                      • 2\u00bd tbsp sesame oil<\/li>\n<\/ul>\n
                                          \n
                                        • Pinch of white pepper<\/li>\n<\/ul>\n
                                            \n
                                          • \u00bd tsp cornstarch<\/li>\n<\/ul>\n
                                              \n
                                            • 1 tbsp soy sauce<\/li>\n<\/ul>\n
                                                \n
                                              • 1 tsp salt<\/li>\n<\/ul>\n
                                                  \n
                                                • 1 tbsp dry sherry or shaoxing rice wine (optional)<\/li>\n<\/ul>\n
                                                    \n
                                                  • 1 egg (omit for vegan)<\/li>\n<\/ul>\n
                                                      \n
                                                    • Wonton skins (16 oz)<\/li>\n<\/ul>\n
                                                        \n
                                                      • Bowl of water (for sealing)<\/li>\n<\/ul>\n

                                                        Soup Base:<\/strong><\/em><\/p>\n

                                                          \n
                                                        • Chicken or vegetable stock<\/li>\n<\/ul>\n
                                                            \n
                                                          • 1 tbsp sesame oil<\/li>\n<\/ul>\n
                                                              \n
                                                            • Salt & white pepper to taste<\/li>\n<\/ul>\n
                                                                \n
                                                              • 1 scallion, finely chopped<\/li>\n<\/ul>\n

                                                                Instructions<\/strong><\/span><\/p>\n

                                                                  \n
                                                                • Defrost and drain spinach.<\/li>\n
                                                                • Mix all filling ingredients until paste-like.<\/li>\n
                                                                • Assemble wontons: moisten edges, add filling, fold and seal.<\/li>\n
                                                                • Optional: Freeze assembled wontons for later use.<\/li>\n
                                                                • Simmer stock with oil and seasonings.<\/li>\n
                                                                • Boil wontons separately until they float.<\/li>\n
                                                                • Combine with soup and garnish with scallions.<\/li>\n<\/ul>\n

                                                                  Cultural Context<\/strong><\/span><\/p>\n

                                                                  Wontons are considered lucky for their gold nugget shape and are deeply rooted in everyday family traditions. Dot\u2019s recipe was passed down from her Chinese grandmothers and adapted through generations, becoming a dish that celebrates family togetherness and individuality.<\/p>\n","protected":false},"author":177,"menu_order":1,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-34","chapter","type-chapter","status-publish","hentry"],"part":31,"_links":{"self":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/34","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/users\/177"}],"version-history":[{"count":6,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/34\/revisions"}],"predecessor-version":[{"id":36,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/34\/revisions\/36"}],"part":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/parts\/31"}],"metadata":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/34\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/media?parent=34"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapter-type?post=34"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/contributor?post=34"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/license?post=34"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}