Easy Homemade Wonton Soup

• Meat

  • 1 lb Ground pork

• Seafood

  • 32 Shrimp, small cooked or raw
  • 1 lb Shrimp, large

• Produce

  • 3 Baby bok choy, leaves
  • 4 oz Brown mushrooms
  • 1 Carrot
  • 2 cloves Garlic
  • 3 tsp Ginger
  • 2/3 cup Green onion

• Canned Goods

  • 7 cups Chicken broth

• Condiments

  • 2 tsp Soy sauce

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt
  • 2 tsp Sugar

• Oils & Vinegars

  • 4 tsp Sesame oil

• Bread & Baked Goods

  • 32 Wonton wrappers

Found on jessicagavin.com

Description

Directions

• In a medium sized bowl combine pork, 2 teaspoons ginger, sugar, soy sauce, sesame oil, ⅓ cup green onions, salt, and pepper. Mix until thoroughly combined. To test for seasoning, place a small amount on a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste for seasoning and add more salt or pepper if needed.
• Place one wonton wrapper in the center of the cutting board, keeping the rest covered with plastic. Place a 2 teaspoon-sized portion of pork filling in the center of the wrapper, and top with a single small shrimp. Using your fingertip or brush, moisten the wrapper with water around the edge.
• Lift two opposite corners up to meet at a point, then use your fingers to seal the rest of the sides tightly, forming a triangle, and squeezing out as much air as possible.
• Pull the two opposite corners towards each other to form the triangle into a plump folded crescent shape, using a little water to seal the edges. Transfer to a plate or sheet pan, placing wontons in a single layer so they do not touch, and repeat with remaining wontons. You can freeze the wontons you don’t use in a resealable bag. This recipe makes a large batch. About 4 to 5 wontons per person is a good serving.
• Bring a large pot of water to boil, large enough to hold the wontons, working in batches as needed. Boil wontons for 3 to 5 minutes, until center, is no longer pink. Transfer wontons to a large bowl once cooked. Meanwhile, make the soup.
• Heat 2 teaspoons sesame oil in a large pot over medium heat. Add garlic and ginger and cook, frequently stirring until fragrant, about 1 minute. Stir in chicken broth, mushrooms and carrots. Bring to a boil and cook for 5 minutes, until mushrooms have softened. Add bok choy and shrimp, cooking for about 3 to 4 minutes until shrimp has turned pink.
• Divide wontons among 6 bowls; 4-5 per bowl. Add vegetables and shrimp, and about 1 cup of broth. Serve immediately, enjoy!

Nutrition