Easy pork filled wontons for wonton soup. This recipe makes about 24 wontons and will serve 4-6. If you plan on substituting low-sodium, tamari, or coconut aminos, be aware that they are not as salty and you'll need to adjust accordingly.
- 8 cups chicken broth
- 1 Tablespoon sesame oil
- 1 clove garlic minced
- 1 Tablespoon ginger minced
- 4 oz. sliced mushrooms
- 1 small head bok choy sliced thin
- 4 oz. snow peas sliced on the diagonal
- 3 green onions sliced on the diagonal
- 8 oz. shrimp sliced lengthwise
Making the wonton filling
Mix all the ingredients together with your hands, pork, green onions, soy sauce, rice wine, ginger, brown sugar and egg yolk. Let mixture sit for about 20 minutes while you prep the ingredients for the soup.
Assembling the wontons
Put 1 teaspoon of filling in the center of wonton wrapper.
Brush all the edges of wrapper with water. Fold edges together to form a triangle.
Pinch edges together to form a little package.
Cover wontons with a damp cloth and refrigerate the wontons if they won't be cooked immediately.
Meanwhile, prepare the soup:
In a large pot over medium heat, heat sesame oil. Add garlic, mushrooms, and ginger and cook one minute. Add broth and bring to a boil.
As soon as the broth comes to a boil, reduce heat to simmer. Check the broth for seasoning at this point. Drop wontons in gently.
The wontons cook for about 5 minutes, so after 1 or 2 minutes, add the shrimp, snow peas and bok choy. Let cook just until shrimp are pink and vegetables are cooked, about 3-4 minutes. When the wontons are done, they will float to the surface.
Garnish with green onions.
Makes 4-5 generous portions.
Serving: 1g | Calories: 515kcal | Carbohydrates: 59g | Protein: 30g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 194mg | Sodium: 2491mg | Potassium: 716mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1447IU | Vitamin C: 55mg | Calcium: 188mg | Iron: 6mg