Wonton soup like you've never had it before: Our wow-worthy version is filled with savory pork meatballs, but instead of wrapping the meat in wonton wrappers, we've added two layers of puff pastry dough over top of the entire soup pot to create a stunning presentation perfect for a crowd. Pro tip: rip off some of the cooked puff pastry and use it to dunk in the hot soup!
1 lb ground pork
1 cups minced shiitake mushrooms, stemmed
1/2 cup minced celery
1 tablespoons sesame oil
2 teaspoons garlic salt
2 teaspoons minced ginger
1/2 teaspoons ground black pepper
8 cups low-sodium chicken broth
1 cup water
3 tablespoons chicken bouillon
4 teaspoons garlic powder
¼ teaspoon ground white pepper
8 whole small baby bok choy ( cut into ½ if too large), stems removed
16 each, approximately 8 oz whole shiitake mushrooms, stemmed
4 tablespoons julienned, peeled ginger
2 store bought puff pastry sheets (1 package), rolled out
1 egg mixed with splash of water
1/8 cup black sesame seeds (optional)
2 fresh scallions, finely sliced for garnish
Sugar and spice and everything nice!
The late-night recipe you’ve all been asking for from Chrissy’s Instagram stories.
Bread bowls optional but encouraged!