A steaming hot bowl of Wonton soup full of fresh and delicious flavors is so easy to make and so much better than takeout! My kids said this was the best soup that I have made. WOW! I make a lot of soup during the colder months, so that says a lot! Wontons are Chinese dumplings that can be steamed or fried. I filled wonton skins with ground pork, shrimp, ginger,scallions and seasonings. The wontons cook quickly when placed in boiling water. Fresh chopped bok choy and snow peas are a delicious addition to this light and flavorful soup. Sauteed mushrooms are also delicious in this soup.
Steamy hot, fresh and flavorful wonton soup.
Ground Pork, Shrimp, Ginger, Garlic, Scallions, Sake, Soy Sauce.
Mix well with wet hands or spoon.
To prepare wontons, remove a few wonton skins from package and lay them on dry work surface.
Put 1 teaspoon filling in the center of each square skin. Paint edges of square lightly with egg.
Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.
Pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape
Wonton Soup with sauteed vegetables
- ½ pound ground pork
- ½ pound fresh shrimp, peeled, deveined and roughly chopped in 1/4-inch pieces
- 1 tablespoon sweet rice wine, such as Shaoxing rice wine (Sake)
- 1 tablespoon soy sauce
- 1 tablespoon finely grated ginger
- 2 cloves garlic, minced
- 3/4 cup chopped scallions, green and white parts
- 36 wonton skins, about 3 by 3 inches, available at Asian markets and many grocery stores
- 1 small egg, beaten
- Cornstarch for dusting
- 8 ounces chopped Bok Choy
- 1/2 cup Snow Peas
- 1/2 cup chopped mushrooms
- 8 cups Chicken Broth
- Put pork and shrimp in a chilled mixing bowl. Mix briefly with wet hands or a wooden spoon.
- Add rice wine, soy sauce, ginger, garlic and scallions.
- Mix well to incorporate.
- Pan-fry a small flat patty in a small amount of oil to check seasoning; taste and adjust.
- Transfer mixture to a small container, cover and chill at least 30 minutes, or longer if you have time, up to 24 hours.
- To prepare wontons, remove a few wonton skins from package and lay them on dry work surface. Put 1 teaspoon filling in the center of each square skin.
- Paint edges of square lightly with egg.
- Gently fold one side over the other, pinching edges together.
- You should a have a folded rectangle.
- Pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape.
- Place wontons 1 inch apart on a baking sheet or platter. Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.
- Bring a large pot of well-salted water to a boil. Meanwhile, put a small handful of bok choy and snow peas in each person’s deep wide soup bowl.
- When water is boiling, drop about 10 wontons into pot and cook for 2 minutes.
- Remove with wire bamboo spider (or a large fine-meshed sieve with a handle) and divide among bowls.
- Repeat with remaining wontons.
- Pour about 11/2 cups hot broth over each serving.
- Note: Vegetables can also by sauteed in a saucepan with olive oil, after cooking for a couple minutes,place in bowl, add broth, add won tons, serve.