Wonton soup is a classic Chinese Dumpling soup loaded with the flavors of shrimp,pork, ginger and seasonings in a light broth. This inexpensive dish is a great way to use up leftover pork!
While you can purchase wonton wrappers in the store (generally in the produce aisle) we highly recommend making your own. There’s very little to them and they take just a few minutes to throw together.
24 Fresh Wonton Wrappers
1/2 pound leftover cooked boneless pork loin, coarsely chopped
3 ounces peeled shrimp, finely chopped (rule of thumb, this is equal to the palm of your hand)
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon finely chopped green onion
1 teaspoon chopped fresh ginger root
3 cups chicken stock
1/8 cup finely chopped green onion
Combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger in a bowl, mixing well to combine. Set aside and let the flavors mingle for at least 30 minutes.
Place a rounded teaspoon of filling in the middle of each wonton skin. Dip your finger in water and run it along all 4 edges of the wrapper to moisten it.
Fold the wrapper over the filling to make a triangle pressing the edges firmly to make a seal. Bring the left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are filled.
To make the soup, bring the chicken stock to a boil, drop the wontons in and cook for 5 minutes. Sprinkle with fresh cracked pepper, Garnish with additional sliced green onion just before serving.
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