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SHRIMP WONTON SOUP Recipe

  • 8servings
  • 28minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, E
MineralsCopper, Natrium, Fluorine, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Wonton filling is traditionally made with ground porkFor something lighter, try ground chicken , preferably ground at home in a food processor from boneless, skinless thighs. In either case, the wontons are cooked separately in boiling water and then added to the stockTime it so that the stock is already simmering when you cook the wontons.

  2. Wontons

  3. 4 ounces raw shelled shrimp , coarsely chopped

  4. 4 water chestnuts (fresh or canned), peeled and minced

  5. 1 teaspoon fresh ginger , minced

  6. 1 small garlic clove , minced

  7. 1 teaspoon dry sherry or rice wine

  8. 1 1/2 teaspoons soy sauce

  9. 1/2 teaspoon toasted sesame oil

  10. 1/4 teaspoon sugar

  11. 1/8 teaspoon salt , plus more for cooking water

  12. 1 tablespoon scallion greens from

  13. 1 medium scallion , minced

  14. 1/2 large egg white , lightly beaten

  15. 1 teaspoon cornstarch

  16. 32 wonton wrappers

  17. Soup Base

  18. 2 quarts Asian chicken stock , (see related link)

  19. 1 1/2 teaspoons salt , plus more to taste

  20. 1/2 cup spinach , napa cabbage or iceberg lettuce , shredded

  21. 2 tablespoons grated carrot

  22. 3 medium scallions , chopped fine

  23. 4 snow peas , cut into 1/2-inch dice

  24. black pepper , freshly ground

Instructions Jump to Ingredients ↑

  1. Mix together all the wonton ingredients, except wrappers, in a medium bowl. (The filling can be covered and refrigerated for 1 day.)

  2. Fill and shape the wontons. Place the filled wontons on a large baking sheet covered with parchment or wax paper and refrigerate, uncovered, for at least 20 minutes or up to a few hours.

  3. Bring 4 quarts of water to a boil in a large pot. Add salt to taste and the wontons. Cook until the wontons are tender, 3 to 4 minutes. Lift the wontons from the water with a slotted spoon and set them aside in a single layer on a large plate.

  4. Meanwhile, bring the stock to a simmer in a large stockpot or Dutch oven. Add the salt, greens, carrots, and scallions and cook to blend flavors, 3 to 4 minutes. Add the cooked wontons and snow peas (if using) and simmer until the wontons are heated through, 1 to 2 minutes. Season with salt and pepper to taste and serve immediately.

  5. Note: Shaping Wontons 1. Place a wonton skin on a flat, dry work surface with a corner pointing toward you. Place 1 teaspoon of filling in the center of the wrapper. Lightly brush the two edges farthest from you with water.

  6. Fold the wonton in half, away from you, making a triangle. Press edges firmly to seal.

  7. Lightly brush the two corners nearest you with water, fold them over your finger, and press together to seal.

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