Chinatown Won-Ton Soup
ready in: 30-60 minutes
recipe id: 82368
cook method: stovetop
1/2 pound ground pork
1/2 cup water chestnuts (canned), drained and minced
1 1/2 tablespoon minced green onions
4 ounces canned shrimp, drained and chopped
1 1/2 tablespoon minced fresh ginger
1 1/2 teaspoon sesame oil
1 egg white, lightly beaten
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/2 tablespoon cornstarch
48 won ton wrappers
3 quarts water
1 quart chicken stock
1 1/2 cup bok choy, sliced thin
1/4 cup water chestnuts (canned), julienned
1 cup fresh mushrooms, sliced
1 teaspoon soy sauce
1 teaspoon salt
Combine pork, water chestnuts, green onion, shrimp, ginger, sesame oil, egg white, salt, soy sauce, and pepper in a mixing bowl, using your hands or a spoon. Add the cornstarch to mixture and stir to blend. The mixture should be stiff.
Place a scant teaspoonful of the filling in the center of each wonton skin. Gather the edges of the skin together around the filling and squeeze to form a "waist". Squeeze the "waist" and the ends shut to enclose the filling. (The finished dumpling should look like a drawstring purse.) Use a drop of water to help seal the wonton.
Place the finished dumplings on a tray that has been lightly dusted with cornstarch. Heat the water to boiling in a large pot. Add the won-tons and cover. Once the water is boiling again, cook for about 4 minutes or until they rise to the surface.
Remove with a long-handled strainer and drain. Discard the water. Heat remaining ingredients to boiling. Add the cooked won-tons and serve.
nutritionNutritional data has not been calculated yet.
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