Spicy Beef Wonton Soup

Spicy Chili Crisp makes these delicious wontons taste even better!

Laoganma Spicy Chili Crisp is the condiment that I never knew I needed – until I tried it… now I cannot live without it. It provides the perfect spice for this amazing beef wonton soup.

Ingredients for Wontons

  • Wonton wrappers (this recipe makes enough for about 40. It will feed an army.)
  • 1 cup ground beef
  • 1/3 cup chopped scallion white
  • 1/2 teaspoon Chinese five spice powder
  • 1/2 cup warm chicken stock
  • 1 teaspoon salt
  • 1 tablespoon minced ginger
  • 1 smaller egg (optional, we skipped it but it will help your filling stay together)
  • 1/2 tablespoon soy sauce
  • 1/2 teaspoon sugar
  • 1/2 tablespoon sesame oil
  • A little water in a bowl to dip your fingers in
Our soup ingredients (with our finished wontons) all laid out for assembly.

Fixings for each bowl of soup

  • 2 cups hot chicken stock
  • 1-2 tablespoons LaoGanMa Spicy Chili Crisp
  • 1/2 tablespoon soy sauce
  • 1/2 cup good mushrooms
  • 1/2 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon chopped scallion
  • 1 handful of arugula (they call it rocket in New Zealand)

Instructions

Add the ground beef and egg to a bowl. Mix until the egg is well absorbed. Add the chicken stock to the beef a little at a time, stirring after each time by using a chopstick or spatula to stir it all in one direction until all the liquid is absorbed. Continue stirring for couple of minutes after mixing all of the chicken stock until the beef. It should all become quite sticky and fluffy. Add ginger, scallion, soy sauce, salt, sugar, five spice powder, and sesame oil. Combine well and keep stirring for couple of minutes. Set aside to rest for 15-30 minutes.

Assemble the wontons one by one. Lay a wrapper in your hand. Add a little bit of filling in the center of the square. Dip your fingers in the bowl of water and wet the edges of one side of the wonton wrapper. Fold the corner over and prress the edges together so they stick and close the wonton. Repeat with the rest. We tried different techniques for this process, but if you can make perogies, you can make a wonton. They are easier to seal.

To boil the wontons, bring a large pot of water to a boiling and then add wontons to cook 2-3 minutes until they float on the surface then remove with a slotted spoon (you can use as many wontons as you want and save the rest!).

Put all of the dry fixings in bowls first then add in the 2 cups of stock (you can use the water you used for boiling the wontons and some bullion to save time).


Adapted from: https://www.chinasichuanfood.com/beef-wonton/