WONTON SOUP

August 29, 2012

Hibachi grills are and will probably always be my favorite kind of restaurant. The pleasant little bowls of salad with ginger dressing and wonton soup are such a pleasant beginning to the meal. Here’s my hand at remaking that wonton goodness from home.

WONTON SOUP
Serves 8 – 10

40 wonton wrappers
1 bunch green onion, diced
1 pound ground pork
1 tablespoon sesame oil
1 tablespoon soy sauce
1 egg
8 cups chicken broth
16 uncooked medium shrimp, peeled and deveined
1 head bok choy, chopped
Salt & pepper

Brown ground pork in a skillet over medium-high heat. In a large bowl, combine 1/4 cup green onion with cooked pork, sesame oil, soy sauce, egg, and a dash of salt and pepper.

Mix well. Spoon 1 tablespoon of pork filling into center of won ton wrap. Lightly moisten edges of wrap with water and bring corners together to seal.

Bring broth to boil in large saucepan over medium heat. Drop won tons into the broth; cook for 3 to 5 minutes, until they float to surface. Reduce heat to simmer and stir in shrimp and bok choy.

Simmer for 2 minutes, until the shrimp are pink. Garnish with remaining green onions and serve hot.


wonton soup
 
Author:
Serves: 8-10
Ingredients
  • 40 wonton wrappers
  • 1 bunch green onion, diced
  • 1 pound ground pork
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 egg
  • 8 cups chicken broth
  • 16 uncooked medium shrimp, peeled and deveined
  • 1 head bok choy, chopped
  • Salt & pepper
Instructions
  1. Brown ground pork in a skillet over medium-high heat. In a large bowl, combine ¼ cup green onion with cooked pork, sesame oil, soy sauce, egg, and a dash of salt and pepper.
  2. Mix well. Spoon 1 tablespoon of pork filling into center of won ton wrap. Lightly moisten edges of wrap with water and bring corners together to seal.
  3. Bring broth to boil in large saucepan over medium heat. Drop won tons into the broth; cook for 3 to 5 minutes, until they float to surface. Reduce heat to simmer and stir in shrimp and bok choy.
  4. Simmer for 2 minutes, until the shrimp are pink. Garnish with remaining green onions and serve hot.

 

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