How to Make Wonton Soup | Soup Recipes | Allrecipes.com

wonton wrappers

🥗Healthier: rice paper

💰Cheaper: dumpling skins

Rice paper is lower in calories and can be gluten-free.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken breast provides a lean protein alternative.

pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is more economical.

Coarsely chop half a pound of boneless pork loin or tenderloin.

Finely chop 2 oz of fresh peeled shrimp.

Finely chop 1/8 cup plus 1 teaspoon of fresh green onion.

Peel and mince enough fresh ginger root to make 1 g teaspoon.

Place the chopped pork and shrimp into a large bowl.

Add 1 teaspoon of brown sugar, 1 teaspoon of Chinese rice wine, 1 tablespoon of light soy sauce, 1 teaspoon of chopped green onion, and the chopped ginger root to the bowl.

Blend the filling ingredients together well.

Cover the bowl with plastic wrap and let the filling stand for 25 to 30 minutes.

Lay out the wonton wrappers on a clean dry surface.

Place one teaspoon of the wonton filling in the center of each wrapper.

Moisten all four edges of the wonton wrapper with water.

Bring the top corner of the wrapper down to the bottom, folding the wrapper over the filling to make a triangle.

Press out any air pockets and firmly press the moistened edges together to seal each wonton.

Bring the left and right corners of the wrapper together over the filling, overlap the tips of these corners, moisten with water, and press the tips firmly together to seal the wonton.

Continue filling, folding, and sealing until all the wonton wrappers have been used.

Bring 3 cups of chicken stock to a rolling boil and season to taste with salt and pepper.

Lower the heat and gently drop the wontons in, cooking them for 5 minutes or until cooked through.

Garnish the soup with the remaining chopped green onions and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens