Wonton Soup

Name: Wonton Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: 24-30 Wonton Wrapper; 1/2 Lb Ground Pork; 1/4 Lb Shrimp - Peeled or Finely Chopped; 2 Green Onions - Finely Chopped; 1 Tbsp Soya Sauce; 1 Tsp Ginger - Grated; 1 Tsp Sesame Oil; 1 Clove Garlic - Minced; 6 Cup Chicken Broth; 2 Tsp Soya Sauce; 1 Tsp Ginger - Grated; 2 Cup Bok Choy - Chopped; 2 Green Onions - Sliced; Sesame Oil - To Taste

Prep: 20 min Cook: 15 min Total: 35 min Serves: 6 2 views

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Warm and soothing, this wonton soup brings together delicate dumplings filled with a savory blend of pork and shrimp, all swimming in a fragrant chicken broth. The addition of tender bok choy adds a delightful crunch, while the green onions provide a burst of freshness. Ideal for chilly evenings or when you need a little extra comfort, this dish is sure to become a family favorite, warming hearts and bellies alike with every spoonful.

Ingredients

24-30 Wonton Wrapper
1/2 Lb Ground Pork
1/4 Lb Shrimp - Peeled or Finely Chopped
2 Green Onions - Finely Chopped
1 Tbsp Soya Sauce
1 Tsp Ginger - Grated
1 Tsp Sesame Oil
1 Clove Garlic - Minced
6 Cups Chicken Broth
2 Tsp Soya Sauce
1 Tsp Ginger - Grated
2 Cups Bok Choy - Chopped
2 Green Onions - Sliced
Sesame Oil - To Taste

Directions

Mix the pork, shrimp, green onions, soy sauce, ginger, sesame oil and garlic until combined.
Place 1 teaspoon of filling in the centre of each wrapper. Moisten the edges with water, fold into a triangle and press out the air. Bring the two bottom corners together and seal with a dab of water.
Bring a large pot of water to a gentle boil. Cook the wontons in batches for 4–5 minutes, until the filling is cooked through. For safety, the pork and shrimp filling should reach 74°C (165°F).
In a separate pot, simmer the chicken broth with the soy sauce and ginger for 5 minutes. Add the bok choy and cook for 2–3 minutes, until tender.
Divide the wontons among bowls and ladle the hot broth and bok choy over them. Top with sliced green onions and a few drops of sesame oil.

Tip: Cooking the wontons separately keeps the broth clear. Freeze extra uncooked wontons on a tray, then transfer them to a freezer bag.