Pork Wonton Soup

By davidv

"I never thought I'd make homemade wontons, but then I found pre-made wrappers. Talk about easy! Just brush, stuff, and cook!"—David

Tip: Don't stop with pork. You can stuff pre-made wonton wrappers with virtually anything…think veggies, meats, or even fruit. You can even customize the broth or skip it entirely if you'd like to serve your wontons as appetizers.

Ingredients

• Wontons:
• 1 Tbsp olive oil
• 3 Tbsp shallots, minced
• 2 tsp garlic, minced
• 3/4 cup lean ground pork
• 1/4 tsp ground black pepper
• 1/4 tsp ground coriander
• 2 tsp low-sodium soy sauce
• 24 wonton wrappers
• Soup:
• 1 Tbsp olive oil
• 1 cup carrots, shredded
• 1 cup red bell peppers, thinly sliced
• 1/2 cup green onions, thinly sliced
• 1/2 cup celery, thinly sliced
• 2 tsp ginger, grated
• 1-1/4 tsp ground black pepper
• 3 Tbsp low-sodium soy sauce
• 10 cups fat-free, low-sodium beef broth
• 1-1/2 cups shitake mushrooms, thinly sliced

Preparation

Step 1

To prepare the wontons, heat the olive oil over medium heat in a medium-size skillet. Add the shallots and garlic and cook for 3 minutes. Add the pork, black pepper, and coriander and cook until the pork is no longer pink, about 6 minutes. Stir in the soy sauce then remove the pan from the heat.

One by one, brush the edges of each wonton wrapper with water and place 1–2 teaspoons of filling in the center. Fold the wonton in half (to form a triangle) and seal the edges. Brush the wonton with a little more water and join two of the triangle tips together. Press to bind. Refrigerate until needed.

To prepare the soup, heat the olive oil in a large stockpot over medium heat. Add the carrots, red peppers, green onions, celery, ginger, and black pepper and cook for 5 minutes. Pour the soy sauce and beef broth into the pot and bring the mixture to a boil. Add the wontons and shitake mushrooms. Reduce the heat to a simmer and cook for 3 to 4 minutes.