Wonton Soup (P.F. Chang's Restaurant)

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Comments found on-line about this soup are that it's pretty darned close to the real deal served at P.F. Chang's Restaurant.

Ingredients

• For the Soup:
• 2 chicken breasts, cubed
• 1 lb small to medium shrimp, deveined with tails off
• 1 cup fresh spinach, torn into small pieces
• 1 cup mushroom, sliced
• 1 (8 ounce) can water chestnuts
• 1 teaspoon light brown sugar
• 1 tablespoon rice wine or 1 tablespoon dry sherry
• 1 tablespoon soy sauce
• 1 teaspoon finely chopped scallion
• 1 teaspoon finely chopped fresh ginger
• 6 cups chicken stock (I use 8 cups)
• For the Wontons
• 6 ounces ground pork
• 8 medium shrimp, shelled and ground
• 1 teaspoon light brown sugar
• 1 tablespoon rice wine or 1 tablespoon dry sherry
• 1 tablespoon soy sauce
• 1 teaspoon finely chopped scallion
• 1 teaspoon finely chopped ginger
• 24 wonton wrappers

Details

Adapted from " target="_blank" rel="nofollow">food.com

Preparation

Step 1

Directions:

1. Bring chicken stock to a rolling boil, then add all the ingredients.

2. Cook until chicken and shrimp are cooked through, about 10 minutes.

FOR WONTONS:

1. In a bowl, mix the pork, ground shrimp, brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger.

2. Blend well and set aside for 25-30 minutes for flavors to blend.

3. Place 1 tsp of the filling in the center of each wonton wrapper.

4. Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wnton over.

5. To cook, add wontons to the boiling chicken stock and cook for 4-5 minutes.

6. Transfer to individual soup bowls and serve.