Pork and Shrimp Wonton Soup
Morsels of pork and shrimp combined with mushroom make this unique wonton soup recipe a delightful burst of umami goodness. Enjoy this savory, heart-warming comfort food. Great for cold weather. Enjoy with friends and family.
Servings: 4
Calories: 823kcal
Ingredients
- 80 Wonton wrappers
Wonton filling
- 2/3 pound Ground pork
- 2 cups shrimp Defrosted, shelled and deveined
- 1/2 inch Ginger
- 4 cloves garlic
- 4 bulbs Green onion
- 1 egg
- 5 Shiitake Mushrooms Optional, dried and fresh mushrooms both work well.
- 1/4 cup Wood Ear Mushrooms Optional, dried and fresh mushrooms both work well, though dried is easier to find.
Seasonings for the wonton filling
- 3/4 teaspoon Shaoxing rice wine Or sherry
- 1 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/4 teaspoon sesame oil
- Cornstarch Optional
Soup
- 4 tablespoons Soy sauce To taste
- 1 carrot
- 3 cans Chicken broth 12 oz.
- 1 bunch cilantro
- 6 tablespoons Chili sauce LGM :) or other chili sauce
Instructions
An hour before cooking
- Boil water in a kettle. Rinse the dried shiitake and wood ear mushrooms to clean them. Put in a heat-resistant bowl. Pour the boiling water over the mushrooms and allow to rehydrate. Skip this step if you not adding them.
Prepare wonton filling
- Finely mince the green onions. Add to a large bowl.
- Finely chop the rehydrated wood ear mushrooms. Add to bowl.
- Finely chop the rehydrated shiitake mushrooms. Add to bowl.
- Peel the ginger. Finely chop the ginger. Add to bowl.
- Roughly chop the shrimp. Add to bowl.
- Squeeze garlic with a garlic press. Add to bowl.
- Add the ground pork to the bowl.
- Crack the egg into a small bowl. Beat the eggs until the egg yolk and white are mixed. Add to the bowl with the other ingredients.
- Pour all the seasonings, rice wine, salt, pepper, and sesame oil, into the big bowl with the pork and shrimp mixture. Mix with your hands (or spatula if, like me, you don't like to get your hands dirty).
Prepare wonton wrapping
- Dust 2 baking sheets with the cornstarch. This is optional as the wonton wrappers usually have surplus cornstarch. But it's a good idea to stop your hard work from being ruined just in case the wonton wrapper sticks to the baking sheet and tears.
- Fill a small bowl with water.
Wrap the wontons: Sycee shape
- To make the sycee-shaped wonton, take a wonton wrapper and place it in the palm of your hand. With your free hand, scoop up some water from the water bowl and wet the wonton wrapper on the side facing up.
- Using chopsticks or a teaspoon, pick up a small teaspoon of pork and shrimp filling. Drop it in the middle of the wonton wrapper.
- Fold the diagonal edges across from each other. Gently seal the edges by pinching them closed.
- Bring the other two corners together and pinch the two corners so they stick together.
- Place the wrapped wontons on the starched baking sheet.
Cooking the wontons
- Boil a big pot of water. Add a pinch of salt. This water is for the wontons.
- While waiting for the wonton pot to boil, boil the chicken broth in a separate pot.
- Once the water in the wonton pot is boiling, use a serving spoon to gently place the wontons in the boiling water. Place just enough wontons to loosely cover the bottom of the pot.
- While waiting for the wontons to cook, grate the carrot. Divide the grated carrot evenly into each serving bowl.
- Separate the cilantro leaves from the stems. Discard the stems. Roughly chop the cilantro leaves.
- The wontons are cooked when they float to the top of the water. Turn off the heat and transfer them to the chicken broth pot.
- To serve the wontons, ladle each bowl with a dozen wontons and serve with the chicken broth. Sprinkle generous amounts of cilantro, soy sauce, extra sesame oil, and chili sauce.
- Enjoy the pork and shrimp wontons!
Nutrition
Calories: 823kcal | Carbohydrates: 101g | Protein: 51g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 270mg | Sodium: 3406mg | Potassium: 910mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2915IU | Vitamin C: 9.2mg | Calcium: 211mg | Iron: 8.6mg