Thursday, June 6, 2019

Wonton Soup

Wonton Soup

1/2 lb pork loin, chopped finely
2 oz raw large shrimp, peeled and chopped finely
1 tsp light brown sugar
1 tbsp rice wine
1 tbsp soy sauce
1 tsp green onion, chopped finely
1 tsp freshly grated ginger
24 wonton wrappers
3 cups low sodium chicken broth

  • In a food processor, combine pork loin, shrimp, brown sugar, rice wine, soy sauce, green onion, and ginger and pulse until combined. Let sit for about 30 minutes to allow the flavours to meld together.
  • To assemble the wontons, spoon about a teaspoon of filling onto a wonton wrapper, wet the edges with water, and fold into a triangle. Pinch the edges, and bring the side points of the triangle to the center point of the triangle, letting them overlap. Wet the edges again and pinch to seal.
  • In a large soup pot over medium-high heat, bring chicken broth to a boil. Add wontons carefully and let cook for about 5-6 minutes.

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