Wonton Soup

wonton soup


Friend or Follow me for more great posts! Jenn Abadie Scioneaux

1 lb ground pork, turkey, or a mixture of both
1/2 lb salad shrimp, chopped
1/4 cup green onions finely chopped
3 tbsp dry white wine
3 tbsp soy sauce
1 tsp ground ginger
1 tsp garlic powder
2 tbsp parsley, dried or fresh chopped
salt and pepper
one beaten egg
1/4 – 1/2 cup of bread crumbs – just enough to make it easy to roll into small balls
1 package wonton wrappers (found in produce section)
bowl of water (for sealing won tons)

mix all ingredients together and form a small meatball using approx 1 1/2 tsp of the meat mixture. Place in the middle of one wonton wrapper. Using your fingers, wet two edges of the wonton wrapper. Fold one corner diagonally to the opposite corner over top of the filling. Press down gently to seal against the wet edges. Fold the bottom two corners corners (up away from the longest edge) in towards the middle – you may need to dip your fingers in water again. The finished wonton should resemble a nurses hat. Place won tons on an oiled plate or pan, so they don’t stick as they dry. Refrigerate until ready to add to soup.

8 cups chicken broth
1 tsp ginger
1 tsp garlic powder
2 tbsp parsley
1/8 cup soy sauce
salt and pepper to taste
2 cooked pork chops sliced finely. I marinated mine in BBQ seasoning and baked, then sliced them.
1 lb large whole shrimp, tails removed
1/2 cup chopped green onions
Vegetables, to taste. I used:
6 large mushrooms quartered
one can of baby corn, pieces cut in half
one can sliced water chestnuts
3 cups broccoli florets
4 sections of bok choy, cut into 1” segments
3 carrots sliced
small handful of sugar peas

Prepare and refrigerate wontons. In a large soup pot, heat first 6 ingredients to boiling. One at a time drop won tons into the soup and boil for 10 mins, or until won tons start to float. Add pork and shrimp. Continue cooking for 5 mins. Add vegetables and cook 5 more minutes. Serve immediately for firm vegetables. Garnish with additional green onion slices and soy sauce if desired.

*Optionally – I discovered after I had already made the wontons, that many butchers carry wontons in their freezer section, in which case, that wo


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