Easy Homemade Wonton Soup

• Ready in 40m

• Serves 6

• 472 calories

• 28.57g carbs

Forget going out to eat or ordering takeout every time you crave Chinese food. Try making Easy Homemade Wonton Soup at home. For $4.56 per serving, you get a main course that serves 6. One serving contains 472 calories, 45g of protein, and 19g of fat. 5175 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 40 minutes. A mixture of baby bok choy, ginger or, chicken broth, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Jessica Gavin. Autumn will be even more special with this recipe. It is a good option if you're following a dairy free diet.

17 ingredients

1. 3 leaf baby bok choy
2. 1/4 tsps pepper
3. 4 oz brown mushrooms
4. 1 carrot on a diagonal
5. 7 cups chicken broth
6. 2 cloves garlic
7. 1 tsp ginger or
8. 2 tsps ginger or
9. cups green onions
10. 1 lb ground pork
11. 1 tsp kosher salt
12. 2 tsps sesame oil
13. 1 lb shrimp
14. 32 small shrimp or
15. 2 tsps soy sauce
16. 2 tsps sugar
17. 32 wonton wrappers square

Instructions

1. In a medium sized bowl combine pork, 2 teaspoons ginger, sugar, soy sauce, sesame oil, cup green onions, salt, and pepper.
2. Mix until thoroughly combined. To test for seasoning, place a small amount on a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste for seasoning and add more salt or pepper if needed.
3. Place one wonton wrapper in the center of the cutting board, keeping the rest covered with plastic.
4. Place a 2 teaspoon-sized portion of pork filling in the center of the wrapper, and top with a single small shrimp. Using your fingertip or brush, moisten the wrapper with water around the edge.Lift two opposite corners up to meet at a point, then use your fingers to seal the rest of the sides tightly, forming a triangle, and squeezing out as much air as possible.Pull the two opposite corners towards each other to form the triangle into a plump folded crescent shape, using a little water to seal the edges.
5. Transfer to a plate or sheet pan, placing wontons in a single layer so they do not touch, and repeat with remaining wontons. You can freeze the wontons you dont use in a resealable bag. This recipe makes a large batch. About 4 to 5 wontons per person is a good serving.Bring a large pot of water to boil, large enough to hold the wontons, working in batches as needed. Boil wontons for 3 to 5 minutes, until center, is no longer pink.
6. Transfer wontons to a large bowl once cooked. Meanwhile, make the soup.
7. Heat 2 teaspoons sesame oil in a large pot over medium heat.
8. Add garlic and ginger and cook, frequently stirring until fragrant, about 1 minute. Stir in chicken broth, mushrooms and carrots. Bring to a boil and cook for 5 minutes, until mushrooms have softened.
9. Add bok choy and shrimp, cooking for about 3 to 4 minutes until shrimp has turned pink.Divide wontons among 6 bowls; 4-5 per bowl.
10. Add vegetables and shrimp, and about 1 cup of broth.
11. Serve immediately, enjoy!