Shrimp & Pork Wonton Soup Recipe
Wonton Soup is a unique soup that your taste buds will fall in love with. Surprise your guests at the next dinner party with this unique Wonton Soup recipe.
Ingredients
Filling:
1/4 lb. fresh shrimp
1/4 lb. finely ground pork
1/2 teaspoon minced fresh ginger root
1/2 teaspoon salt
1 tablespoon soy sauce
1 egg
1/2 tablespoon sesame oil
1/2 teaspoon sugar
1 teaspoon rice wine or dry sherry
2 tablespoons minced green onion
30 wonton skins
1 egg yolk, slightly beaten
8 cups water
1 cup cold water
4 dried black mushrooms or 1/2 lb. fresh mushrooms
2 cups hot water to soak black mushrooms
1 cup chicken broth
5 cups water
1/3 cup shredded bamboo shoots,
1/2 teaspoon sesame oil
1 teaspoon salt
1/2 teaspoon pepper
Directions
Shell and devein shrimp.
Rinse and pat dry with paper towel.
Use a cleaver to chop shrimp into a fine paste.
Combine shrimp paste with remaining filling ingredients in a large bowl; mix well.
Place 1 wonton skin on a flat surface with corners at top, bottom, left and right.
Place about 1 teaspoon filling in bottom corner of a wonton skin.
Fold corner over filling and roll up, stopping 1 inch from top corner.
Press down on each side of filling to seal.
Dab egg yolk on one side of filling.
Fold sides under filling, leaving corners free.
Press to seal.
Repeat with remaining wonton skins and filling.
Any remaining filling may be frozen.
As each wonton is assembled, place on a large plate under a dry towel.
Bring 8 cups water to a boil in a large saucepan.
Carefully lower each wonton into boiling water with a slotted metal spoon.
Stir gently to prevent wontons from sticking to bottom of pot.
Bring to a second boil.
Add 1 cup cold water and bring to a third boil.
Wontons will float when done.
Carefully remove each wonton with slotted spoon and set aside.
Discard water.
If using dried black mushrooms, soak them in 2 cups hot water until soft, 15 to 20 minutes.
Drain and remove hard stems.
Shred softened black mushrooms or fresh mushrooms with cleaver.
Pour chicken broth and 5 cups water into saucepan.
Bring to a boil over high heat.
Add bamboo shoots and shredded mushrooms.
Reduce heat to medium and cook 5 minutes.
Add sesame oil, salt and pepper.
Rinse and pat dry with paper towel.
Use a cleaver to chop shrimp into a fine paste.
Combine shrimp paste with remaining filling ingredients in a large bowl; mix well.
Place 1 wonton skin on a flat surface with corners at top, bottom, left and right.
Place about 1 teaspoon filling in bottom corner of a wonton skin.
Fold corner over filling and roll up, stopping 1 inch from top corner.
Press down on each side of filling to seal.
Dab egg yolk on one side of filling.
Fold sides under filling, leaving corners free.
Press to seal.
Repeat with remaining wonton skins and filling.
Any remaining filling may be frozen.
As each wonton is assembled, place on a large plate under a dry towel.
Bring 8 cups water to a boil in a large saucepan.
Carefully lower each wonton into boiling water with a slotted metal spoon.
Stir gently to prevent wontons from sticking to bottom of pot.
Bring to a second boil.
Add 1 cup cold water and bring to a third boil.
Wontons will float when done.
Carefully remove each wonton with slotted spoon and set aside.
Discard water.
If using dried black mushrooms, soak them in 2 cups hot water until soft, 15 to 20 minutes.
Drain and remove hard stems.
Shred softened black mushrooms or fresh mushrooms with cleaver.
Pour chicken broth and 5 cups water into saucepan.
Bring to a boil over high heat.
Add bamboo shoots and shredded mushrooms.
Reduce heat to medium and cook 5 minutes.
Add sesame oil, salt and pepper.
