Description
This Wonton Soup recipe offers a comforting and flavorful broth filled with delicate wontons made of shrimp and pork. Perfect for a cozy night in or as a starter for a special meal!
Ingredients
Scale
Wonton Filling:
- 6 ounces raw shrimp, peeled and deveined
- 6 ounces ground pork (with some fat)
- 1 large garlic clove, minced
- 1 teaspoon finely minced or grated ginger
- 2 tablespoons thinly sliced scallions
- 1 tablespoon light soy sauce
- 2 teaspoons Shaoxing rice wine
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground white pepper
Wonton Soup:
- 48 wonton skins
- 8 cups chicken broth
- 4 large scallions, halved
- 1-inch piece ginger, sliced
- 2 cloves garlic, crushed
- 2 teaspoons Shaoxing rice wine
- 1/2 teaspoon sesame oil
- 2 tablespoons light soy sauce
- Kosher salt and ground white pepper to taste
- 1 cup baby spinach leaves, torn
Instructions
- Make the Wontons – Combine shrimp, pork, garlic, ginger, scallions, soy sauce, rice wine, sesame oil, sugar, salt, and pepper. Mix until a smooth paste forms.
- Fill and Fold – Place filling on wonton wrappers, fold into triangles, and seal.
- Make the Broth – Simmer chicken broth, scallions, ginger, garlic, rice wine, sesame oil, and soy sauce. Strain and season.
- Simmer the Wontons – Cook wontons in boiling water until transparent and cooked through.
- To Serve – Place wontons in bowls with spinach, ladle hot broth over them, and garnish with scallions.
Notes
- Ensure wonton wrappers are kept covered with a damp towel to prevent drying out during assembly.
- Adjust seasoning of filling by cooking a small portion before filling the rest.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 2g
- Sodium: 1100mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 95mg