Wonton Soup

By slane2

Ingredients

• Filling:
• 8 oz. ground chicken, turkey, pork
• 2 oz. ground shrimp
• 1/4 C minced green onion
• 2 t soy sauce
• 1 t each grated ginger root, sesame oil, and cornstarch
• 1 egg white
• 1/4 t salt
• 30 wonton wrappers
• Broth:
• 6 C chicken broth
• 1/4 C each chopped green onions and fresh basil leaves, cut into strips
• 1 T soy sauce
• 2 t sesame oil
• 1 t grated ginger root
• 1 lb. mixed sliced veggies (carrots, celery, snow peas, broccoli, etc.)

Details

Servings 6

Preparation

Step 1

Combine all filling ingredients into a medium bowl. Mix well. Working one wonton at a time, place 1 teaspoon of filling in center of wrapper. Fold one side over to enclose filling, making a triangle. Moisten edges and press down to seal. Bring the two points of the base of the triangle around the filing, overlap, moisten, and press together. Place filled wonton on a tray and cover with a damp kitchen towel. Repeat with remaining wontons. Work quickly to avoid wontons drying out.

To cook wontons, bring a large pot of water to a boil. Add wontons. Stir once or twice to prevent wontons from sticking together. Boil for 5 minutes. Remove using a slotted spoon. Drain well.

To make soup, bring broth to a boil in a medium pot. Add vegetables and boil for 2-3 minutes. Add onions, basil, soy sauce, ginger root, and sesame oil and simmer, uncovered, for another 2 minutes.

To serve soup, place 5 wontons in the bottom of each soup bowl. Ladle hot broth over wontons and serve immediately.