From jessicagavin.com

Easy Wonton Soup

8 servings · 40 min prep · 20 min cook

Ingredients

For the wontons

• 1 lb ground pork
• ⅓ cup green onions, thinly sliced
• 2 tsp ginger, finely minced
• 2 tsp granulated sugar
• 2 tsp soy sauce
• 2 tsp sesame oil
• 1 tsp kosher salt
• ¼ tsp black pepper
• 8 oz shrimp, cooked or raw, peeled and deveined, small size 91 to 110 count
• 50 wonton wrappers, 3½" square
• 1 cup water for brushing

For the broth and soup

• 8 cups water
• 2 tsp sesame oil
• 1 tsp minced garlic
• 1 tsp ginger, finely minced
• 8 cups chicken broth
• 4 oz brown mushrooms, ¼" thick slices
• ¾ cup sliced carrots, ⅛" thick on diagonal
• 5 oz baby bok choy, leaves separated and washed
• 1 lb large shrimp, 16 to 20 counts, peeled and deveined
• as needed kosher salt for seasoning
• ⅓ cup green onions, thinly sliced for garnish

Additional

• 25 wontons, from cooking step 8

Steps

1. In a medium-sized bowl, combine 1 lb ground pork, ⅓ cup green onions, 2 tsp ginger, 2 tsp granulated sugar, 2 tsp soy sauce, 2 tsp sesame oil, 1 tsp kosher salt, and ¼ tsp black pepper. Mix until thoroughly combined.
2. Place 6 to 8 50 wonton wrappers on a cutting board, with the cornstarch dusted side facing up. Keep the rest covered with plastic wrap or a kitchen towel to prevent them from drying out. Place 1 ½ tsp of pork filling in the center of each wrapper and top with one 8 oz shrimp. Alternatively, add 2 tsp of the pork filling if not using shrimp.
3. In a small bowl, add 1 cup water. Lightly dip the brush in the water, and brush the edges to moisten. Work quickly to lift the two opposite corners to meet at a point, then use your fingers to tightly seal the rest of the sides, forming a triangle and squeezing out as much air as possible. Place the center point of the triangle facing towards you. Lightly brush water on one of the opposite corners. Pull the two opposite corners towards each other to form a boat shape. Overlap the corner with no water on top, then press to seal the edges. Transfer to a sheet pan in a single layer and repeat with remaining 25 wontons.
4. Only half of the 25 wontons, about 25, will be used for the soup. The remaining can be refrigerated or frozen to use for making another meal.
5. In a 1 lb large pot, add 8 cups water and bring it to a boil over high heat. Reduce the heat to low if it comes to a boil before ready to add the 25 wontons, then turn the heat back to high before cooking. Meanwhile, make the soup 8 cups broth.

   5-10 min

6. In a separate 1 lb large pot, heat 2 tsp sesame oil over medium heat. Add 1 tsp garlic and 1 tsp ginger, and continuously stir until fragrant, about 1 minute. Stir in the 8 cups chicken broth, 4 oz mushrooms, and ¾ cup carrots. Bring to a boil and cook for 5 minutes, until mushrooms have softened.

   5 min

7. Reduce the heat to medium. Add 5 oz bok choy and 8 oz shrimp, cooking for about 3 to 4 minutes until the shrimp turn pink and opaque. Turn off the heat. Season the 8 cups broth with more 1 tsp salt and ¼ tsp pepper to taste.

   3-4 min

8. Add half of the 25 wontons to the pot of boiling 1 cup water, stirring occasionally to prevent sticking. Cook until the meat is no longer pink, about 3 to 4 minutes. Refrigerate or freeze the remaining uncooked dumplings for later use. Use a slotted spoon to transfer the wontons to the soup 8 cups broth.

   3-4 min

9. Portion the 8 cups broth, vegetables, 8 oz shrimp, and 25 wontons into serving bowls. Garnish with ⅓ cup green onions, and serve hot.

Nutrition

Per serving

kcal

338

protein

29 g

carbs

32 g

fat

10 g

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