Wonton Soup

3 Nov

wonton soup recipe

Recipe adapted from Navy Wife Cook

Wonton Filling
  • 1/2 cup finely chopped Napa cabbage
  • Coarse salt
  • 1/2 lb shrimp meat, chopped
  • 2 scallions, finely chopped
  • 1 tablespoon finely chopped, peeled fresh ginger 
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame oil
Soup Ingredients
  • 24 rectangular or square wonton wrappers (3 1/2-by-3-inch)
  • prepared wonton filling (from above recipe)
  • 2 cans chicken broth (14.5 oz)
  • 4 cups water
  • Coarse salt
  • 3 green onions, thinly sliced on the diagonal
  • 2 to 3 teaspoons rice vinegar
  • 1/2 teaspoon toasted sesame oil
  • 1/2 cup bok choy, chopped

Wonton Directions
  1. In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid.wonton soup recipe
  2. Return cabbage to bowl and mix well with shrimp, scallions, ginger, soy sauce, and sesame oil.
    Work with one wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center of a wrapper.
  3. With dampened fingers (or a brush), wet the four edges. Fold wonton – see video below:

Soup Directions
  1. Once wontons are made, set aside (keeping them covered with moist towel). In a large pot, combine broth, 4 cups water, and 1 teaspoon salt; bring to a boil.
  2. Add wontons, one at a time; return to a boil. Reduce heat to medium, and simmer until wontons are just cooked through, about 4 to 6 minutes. Stir in green onions, bok choy, vinegar, and sesame oil; season with salt. Serve.

MMmmmmm! This soup is salty, warm and delicious. I swapped pork for shrimp in my wontons and they were delicious. This is the perfect meal for cold fall and winter nights! Let me know what you think in the comments section below.

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