Light Wonton Soup Recipe2013 Jun 25 | Written by: Katherine Cortes | Tags: Soups, Winter Recipes
Winter is definitely the time to make soup’s galore! Here’s a fuss-free recipe that features light Chinese dumplings served in steaming chicken broth – an ideal winter warmer. The best thing about this recipe is that you can prepare the wontons ahead of time and freeze them for later use. Well wrapped, the wontons will keep for 2 months.
Tip: Make sure not to overfill the wontons and to seal them tightly.
- 225 g boneless pork loin, coarsely chopped
- 60 g peeled shrimp, finely chopped
- 1 tsp brown sugar
- 3 tsp Chinese rice wine
- 3 tsp light soy sauce
- 2 tsp finely chopped green onion
- 1 tsp finely chopped/grated fresh ginger root
- 24 (9 cm) wonton wrappers
- 700 ml chicken stock
- In a large bowl, mix together pork loin, shrimp, sugar, rice wine, soy sauce, 1 tsp green onion and ginger until well combined. Let stand for 25 – 30 minutes.
- Place one teaspoon of the filling at the centre of each wonton skin.
- Lightly moisten all the edges of wrapper with water.
- Fold the wrapper over the filling to make a triangle and press the edges firmly to seal.
- Fold the long ends of the triangle together, moisten with water and press firmly to seal.
- Repeat with the remaining wrappers.
- In a large saucepan, boil water and add wontons until cooked through.
- For soup: Bring the chicken stock to a rolling boil. Drop wontons in and cook for 5 minutes.
- Garnish with the remaining chopped green onion and serve.