Wonton Soup

Total Time Prep: 40 min. Cook: 20 min.
Yield 8 servings
Test Kitchen Approved
Don't settle for the standard pork wontons at your local Chinese restaurant. This luxe wonton soup features dumplings with a tender shrimp-studded filling.

Ingredients

  • WONTONS:
  • 1/2 pound ground pork
  • 1/4 pound uncooked shrimp (26-30 per pound), peeled and deveined, chopped
  • 1/2 cup chopped green onions
  • 2 teaspoons minced fresh gingerroot
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon Shaoxing cooking wine
  • 2 teaspoons sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (12 ounces) wonton wrappers
  • BROTH:
  • 6 cups reduced-sodium chicken broth
  • 1-in. piece fresh gingerroot, peeled
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon Shaoxing cooking wine
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 bunch baby bok choy, roughly chopped
  • Optional: Chopped green onions, hot chili oil

Directions

  1. In a large bowl, thoroughly mix ground pork, shrimp, green onion, ginger, soy sauce, wine, sesame oil, salt and pepper. Place 1 tablespoon filling in center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold one corner diagonally over filling to form a triangle; press edges to seal. Pull two opposite corners together, forming a boat. Moisten corners with water; pinch to seal. Repeat.
  2. In a Dutch oven or large saucepan, bring chicken broth to a simmer over medium-high heat. Add ginger, soy sauce, wine, sugar and salt; cook until flavors have melded, 10-15 minutes. Add bok choy and prepared wontons; cook until tender, 3-4 minutes. Discard ginger.
  3. Distribute wontons in serving bowls; Pour hot broth and cooked bok choy in each bowl. If desired, garnish with green onion and hot chili oil.

Nutrition Facts

1 serving: 241 calories, 6g fat (2g saturated fat), 40mg cholesterol, 1210mg sodium, 29g carbohydrate (3g sugars, 2g fiber), 16g protein.

Wonton soup has been a Chinese tradition for hundreds of years and has a very satisfying taste and texture. The wontons have a smooth wrapper and hearty filling and are enveloped in a rich chicken stock. —Yuan Hendricks, Murfreesboro, Tennessee
Recipe Creator

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