Wonton Soup Recipe

Summary

Cooking Time40 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Egg1 , beaten
 Onion1⁄4 Cup (4 tbs), finely chopped
 Water chestnuts1⁄4 Cup (4 tbs), finely chopped
 Soy sauce1 Tablespoon
 Ginger root2 Teaspoon, grated
 Sugar1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Ground pork1⁄2 Pound
 Canned shrimp4 1⁄2 Ounce, drained, deveined, and chopped (1 can)
 Wonton skins/Egg roll skins -10 numbers, cut into quarters40
 Water8 Cup (128 tbs)
 Chicken broth6 Cup (96 tbs)
 Chinese cabbage1 Cup (16 tbs), coarsely shredded
 Fresh mushrooms1 Cup (16 tbs), thinly sliced
 Frozen pea pods6 Ounce, thawed and halved lengthwise (1 package)
 Bamboo shoots1⁄2 Cup (8 tbs), thinly sliced
 Green onions4 , sliced into 1 1/2 -inch lengths

Nutrition Facts

Serving size

Calories 514 Calories from Fat 137

% Daily Value*

Total Fat 15 g23.3%

Saturated Fat 5.1 g25.7%

Trans Fat 0 g

Cholesterol 101.5 mg

Sodium 1804.7 mg75.2%

Total Carbohydrates 61 g20.3%

Dietary Fiber 4.2 g16.8%

Sugars 5.9 g

Protein 31 g62.4%

Vitamin A 36.1% Vitamin C 68.9%

Calcium 10.6% Iron 29.4%

*Based on a 2000 Calorie diet

Directions

MAKING
1. For the filling, in a mixing bowl combine together egg, onion, water chestnuts, soy sauce, gingerroot, sugar, salt, and pepper.
2. Add ground pork and chopped shrimp and mix well.
3. Position wonton skin with one point.
4. Spoon 1 rounded teaspoon of filling into the skin.
5. Fold bottom point of wonton skin over the filling; tuck point under filling.
6. Roll up skin and filling, leaving about 1 inch at the top of the skin.
7. Moisten the right-hand and grasp the two lower corners of triangle; bring these corners closer.
8. Overlap the left-hand corner over the right-hand corner; press to seal
9. Use about 20 of them for soup; wrap, label, and freeze remaining 20 filled wontons.
10. In a large saucepan bring 8 cups water to boiling.
11. Drop the wontons, one at a time, into boiling water.
12. Simmer, uncovered, for about 3 minutes.
13. Remove from heat and rinse with cold water; drain well.
14. In same large saucepan bring chicken broth to boiling.
15. Add Chinese cabbage, mushrooms, pea pods, bamboo shoots, and the precooked wontons and simmer, uncovered for another 5 minutes.
16. Stir in green onion.

SERVING
17. Ladle soup into individual serving bowls.
18. Serve immediately.
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