Saturday, October 6, 2012

Shrimp and Pork Wonton Soup

I'm feeling a bit under the weather this weekend. Fall is settling in nicely, bringing along with it a scratchy throat and foggy head. Boo. I decided yesterday that my Saturday would be dedicated to soup. Chicken Noodle? Too 'blah' for my craving. Slow Cooker Beef Stew? Too 'heavy' for my delicate tummy. Veggie? Lentil? Tomato? All no's.

Today was a day for Wonton Soup.

I'm about to share with you something magical. My cousin's husband first made this soup for me. He's an amazing cook, so I was certain there was no way I would be able to replicate this recipe. However, I was amazed at how simple the ingredients and assembly were and, with the exception of one overly-salty broth snafu (sorry, boyfriend...), this soup has never failed me.

Shrimp and Pork Wonton Soup

6 oz pork, roughly chopped

8 medium shrimp, shelled and ground

1 tsp light brown sugar


1 tbs rice wine or dry sherry


2 tbs soy sauce


1 tsp finely chopped scallion


1 tsp finely chopped fresh ginger


24 wonton wrappers


3 cups chicken stock


finely chopped scallions to garnish


In a large bowl, mix together the pork, ground shrimp, sugar, sherry, 1 TB of the soy sauce, scallions, and 

ginger.  






mmmm, nothing says 'party' like raw pork

Let the mix rest for about half an hour. Take 1 wonton skin, wet down all four sides with water, then place 

1 tsp of the meat mix in the center of the wrapper. Fold along the diagonal and pinch the top point. Press 

each of the outside points into the middle, pinching the seams closed: 



At this point, you could freeze the wontons on the tray until solid and then transfer to a bag for later use. 

Or you could make tasty, tasty soup. Bring 3 cups of chicken stock to a boil in a wok or other large pot. 

Add the wontons and boil for 4-5 minutes. Stir in the remaining 1 TB of soy sauce and extra chopped 

scallions for garnish. If cooking frozen wontons, allow to boil for 10-15 minutes. 



Slurp happy, my friends. 

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