Wonton Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 153.0
- Total Fat: 3.0 g
- Cholesterol: 37.2 mg
- Sodium: 771.6 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 0.7 g
- Protein: 12.8 g
View full nutritional breakdown of Wonton Soup calories by ingredient
Introduction
You can also make wontons ahead of time and freeze on a cookie sheet, then transfer to a freezer bag. You can also make wontons ahead of time and freeze on a cookie sheet, then transfer to a freezer bag.Number of Servings: 8
Ingredients
-
1/2 pound boneless pork loin, coarsely chopped
2 ounces peeled shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
2 tablespoons light soy sauce
2 tablespoons finely chopped green onion, divided
2 teaspoons chopped fresh ginger root, divided
24 (3.5 inch square) wonton wrappers
3 cups chicken stock
Directions
1. In a large bowl, combine pork, shrimp, sugar, wine, 1 tbsp soy sauce, 1 teaspoon chopped green onion and 1 tsp ginger. Blend well, and let stand for 25 to 30 minutes.
Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used. Boil wontons in plenty of water to cover them all, and cook until they rise to the top (about 5 minutes).
FOR SOUP: Bring the chicken stock, 1 tbsp soy sauce, and 1 tsp ginger to a rolling boil. Drop wontons in. Garnish with chopped green onion, and serve.
Serving Size: 8
Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used. Boil wontons in plenty of water to cover them all, and cook until they rise to the top (about 5 minutes).
FOR SOUP: Bring the chicken stock, 1 tbsp soy sauce, and 1 tsp ginger to a rolling boil. Drop wontons in. Garnish with chopped green onion, and serve.
Serving Size: 8