Wonton Soup With Chinese Vegetables
ready in: 30-60 minutes
recipe id: 28466
cook method: stovetop
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 (4.5 oz. size) 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 package (6 oz. size) 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, ginger root, 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 the 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.
nutritionNutritional data has not been calculated yet.
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