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RECIPE
15 INGREDIENTS 9 STEPS 50min

Wonton Soup

Editor's Choice
Wonton Soup is the perfect complement to any Chinese meal. The simple chicken stock gets dressed up with a few ingredients, then paired with hearty pork and shrimp wontons.
Wonton Soup Recipe | SideChef
Wonton Soup is the perfect complement to any Chinese meal. The simple chicken stock gets dressed up with a few ingredients, then paired with hearty pork and shrimp wontons.
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
50min
Total Time
$2.84
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6

Wontons

8 oz
Shrimp , peeled, roughly chopped
1 Tbsp
Sesame Oil
plus more for drizzling
1 Tbsp
2 dashes
Ground White Pepper
1/4 cup
Chopped Scallions
25
Wonton Wrappers
to taste

Soup

6 cups
Chicken Stock
1 Tbsp
Shaoxing Cooking Wine
1/2 Tbsp
Sesame Oil
1 dash
Ground White Pepper
3/4 cup
Chopped Scallions , divided

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Nutrition Per Serving

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CALORIES
654
FAT
17.0 g
PROTEIN
33.4 g
CARBS
88.6 g

Author's Notes

Yield 6-8 servings and about 20-25 wontons.

Cook soup and wontons separately, otherwise wontons get mushy and the soup cloudy.

To prevent the wontons from sticking to each other as you plate them, drizzle a bit of sesame oil over them.

Keep leftover wonton soup in an airtight container in the fridge for up to 4 days in the freezer for up to 6 months. Keep leftover wontons separate from the soup in small batches in separate Ziploc bags.

Reheat soup and wontons together on the stovetop or microwave for 2-3 minutes.

Cooking Instructions

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Step 1
Prepare the wonton filling by combining in a bowl Ground Pork (8 oz) , Shrimp (8 oz) , Sesame Oil (1 Tbsp) , Corn Starch (1 Tbsp) , Salt (to taste) , Ground White Pepper (2 dashes) , and Scallions (1/4 cup) . Mix well and allow to marinate for 15 minutes.
Step 2
Place about 1 Tbsp of the pork and shrimp filling into the middle of each Wonton Wrappers (25) . Dip your finger in some water and use it to “draw” a circle around the filling on the wonton wrapper. This will help create a seal when you fold the wrapper.
Step 3
Gather the edges of the wonton wrapper towards the middle, then pinch just above the filling to seal it. Repeat until all of the filling is used up.
Step 4
Bring a medium-sized pot of water to a boil over high heat. Cook the wontons in small batches. You’ll know when they’re cooked when they float to the top.
Step 5
Remove the cooked wontons from the water using a spider skimmer, place them onto a plate and drizzle a bit of Sesame Oil on them.
Step 6
In a separate pot, bring the Chicken Stock (6 cups) to a boil over high heat.
Step 7
Add Light Soy Sauce (1 Tbsp) , Shaoxing Cooking Wine (1 Tbsp) , Sesame Oil (1/2 Tbsp) , Ground White Pepper (1 dash) , Scallions (1/2 cup) , and Granulated Sugar (1/2 Tbsp) .
Step 8
Transfer the soup into individual serving bowls. Place 3–4 wontons into each bowl.
Step 9
Garnish with remaining Scallions (1/4 cup) before serving.
ADD TO PLAN
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Nutrition Per Serving
Calories
654
% Daily Value*
Fat
17.0 g
22%
Saturated Fat
4.7 g
24%
Trans Fat
0.0 g
--
Cholesterol
107.3 mg
36%
Carbohydrates
88.6 g
32%
Fiber
2.5 g
9%
Sugars
5.3 g
--
Protein
33.4 g
67%
Sodium
1284.0 mg
56%
Vitamin D
--
--
Calcium
103.8 mg
8%
Iron
6.1 mg
34%
Potassium
592.8 mg
13%
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