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Wonton Soup

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recipe is ready in 30-60 minutes time: 30-60 minutes

serves/makes:   8


recipe id: 28466

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1 beaten egg
1/4 cup finely chopped onion
1/4 cup finely chopped water chestnuts
1 tablespoon soy sauce
2 teaspoons grated fresh ginger root
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 pound ground pork
1 can (4 1/2 oz.) shrimp, drained, deveined, and chopped
40 wonton skins
8 cups water
6 cups chicken broth
1 cup coarsely shredded Chinese cabbage
1 cup thinly sliced fresh mushrooms
1 (6 oz.) package frozen pea pods, thawed and halved lengthwise
1/2 cup thinly sliced bamboo shoots
4 green onions, bias-sliced into 1 1/2 inch lengths


For filling, in bowl combine egg, onion, water chestnuts, soy sauce, gingerroot, sugar, salt, and pepper. Add ground pork and chopped shrimp; mix well. Position wonton skin with one point toward you. Spoon 1 rounded teaspoon of filling just below center or skin. Fold bottom point of wonton skin over the filling; tuck point under filling. Roll up skin and filling, leaving about 1 inch at the top of skin. Moisten the right-hand corner of skin with water. Grasp the two lower corners of triangle; bring these corners toward you below the filling. Overlap the left-hand corner over the right-hand corner; press to seal. Use 20 for soup; wrap, label, and freeze remaining 20 filled wontons. In a large saucepan bring 8 cups water to boiling. Drop the wontons, one at a time, into boiling water. Simmer, uncovered, about 3 minutes. Remove from heat and rinse with cold water; drain well. In same large saucepan bring chicken broth to boiling. Add Chinese cabbage, mushrooms, pea pods, bamboo shoots, and the precooked wontons. Simmer, uncovered, 4 to 5 minutes. Stir in green onion. Ladle soup into individual serving bowls.


Nutritional data has not been calculated yet.

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