Won-Ton Soup
Recipe Created By:
Robbie
Prep. Time:
1:30
Serves:
10 - 12
1/2 lb. ground pork
4 oz. can tiny shrimp - drained, chopped
2 green onions - root ends trimmed, dark green ends
trimmed, minced
1 egg white - lightly beaten
1/2 cup minced canned water chestnuts
1 1/2 Tbls. peeled and grated fresh ginger root
2 Tbls. soy sauce - divided
1 1/2 tsp. sesame oil
1 1/2 tsp. salt - divided
1/4 tsp. white pepper
1 1/2 Tbls. corn starch
12 oz. package won-ton wrappers
1 egg - beaten
3 qt. water - for boiling
1 qt. chicken broth 
1 1/2 cups sliced napa cabbage
1/4 cup julienne canned water chestnuts
1 cup sliced fresh mushrooms
1 cup snap pea pods - ends trimmed
-Fold together pork, shrimp, onion, egg white, minced
water chestnuts, ginger, 1 Tbls. soy sauce, sesame oil,
1/2 tsp. salt, and pepper; add the corn starch to the
mixture and stir to blend.
-Place a scant teaspoonful of the prepared filling in the
center of each wonton skin; fold one corner of the
wrapper over the filling toward the opposite corner. Roll
the wonton up diagonally towards the corner you just
folded in. Brush edges of wrapper with egg. Fold the two
remaining corners into the middle. Place the finished
dumplings on a tray that has been lightly dusted with
corn starch; set aside.
-Heat 3 qt. of water to boiling in a large pot. Add the
won-tons and cover. Once the water is boiling again, cook
for about 4 minutes or until they rise to the surface.
Remove with a long-handled strainer and drain. Discard
the water. Set aside won-tons.
-Heat remaining ingredients to boiling in the large pot,
add the cooked won-tons, and serve.
Make It A Meal:
Serve with Egg Rolls
or Crab Rangoon
and finish the meal with Fortune Cookies
BETTER THAN AT THE CHINESE RESTAURANT. THANX
I tried your recipe a few weeks back and today decided that I wanted to use the same recipe since the family loved the first batch. I frantically searched the internet for your version (silly me, I didn't print your recipe in the first place) and through perseverance I found it! Woo-hoo! I have tasted various versions of wonton soups and THIS BY FAR IS THE BEST TASTING I've come across ... and I don't have to go to a Chinese restaurant to savor this exquisite meal-in-one dish! Again, thanks!
I think it is better if you put the sesame oil directly in the broth with the vegetables, cook them and then cook the wontons in the broth. MMMM.
I have made this recipe several times.. it is the best I've ever made! Don't be put off by the list of ingredients -- the filling ingredients just get thrown together in a bowl, and stuffing the wontons is very quick and easy. They are very delicious! I think I'll make it again this weekend!
I did this recipe yesterday and was very pleased with the results. All of my guests were very happy with it also. Good job. Thanks.
Try fresh shrimp, shelled, deveined then finely diced and mixed in the pork. it tastes a lot better! my sister suggested adding finely julienne cabbage (regular or Napa cabbage) and also sliced Napa cabbage as a garnish (if you can't find bok choy).
I made your won ton soup I have never had it at the restaurant before so this was my first attempt. It was excellent I am really hooked on it When they had finished boiling, I couldn't wait for the soup part so I used them with a dipping sauce containing soya sauce and wasabi mixed together. They were awesome. Thank you so much.
All I can say is WOW. Great recipe ... thanx
Ground turkey works wonders instead of ground pork. Not that this needs wonders....
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