Homemade Wonton Soup recipe
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Ingredients
- 1 bunch green onions, cut into 1/2-inch pieces, divided 6 fresh mushrooms, sliced 1 pound ground pork 1 tablespoon sesame oil 1 tablespoon soy sauce 1 egg ¼ cup dry bread crumbs ¼ teaspoon salt ½ teaspoon ground black pepper 1 (16 ounce) package wonton wrappers 8 cups chicken broth 16 uncooked medium shrimp, peeled and deveined 1 medium head bok choy, torn into 2-inch pieces 16 snow peas 1 dash soy sauce, or to taste 1 dash sesame oil, to taste
Nutrition Info
- 362.8 caloriescarbohydrate: 40.5 gcholesterol: 95.3 mgfat: 12.1 gfiber: 3.3 gprotein: 22.9 gsaturatedFat: 3.8 gservingSize: -sodium: 683.3 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Homemade Wonton Soup
Directions
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Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.