Homemade Wonton Soup
To save time later, make and freeze the wontons. Thaw them before assembling the soup.
Recipe from Better Homes and Gardens
4 to 6
1 hr 15 mins
1 6 ounce package frozen, peeled cooked shrimp, thawed and finely chopped
1/2 cup finely chopped, cooked pork
1/2 cup finely chopped mushrooms
1/2 cup sliced green onion
2 tablespoons finely chopped pimiento
2 tablespoons finely snipped fresh cilantro
2 tablespoons soy sauce
1/8 teaspoon ground red pepper
40 wonton skins
4 cups chicken broth
1/2 cup thinly bias-sliced carrot
5 - 6 green onions, slivered (1/2 cup)
1 1-inch piece gingerroot
Several dashes toasted sesame oil
Fresh cilantro (optional)
Top each wonton skin with 1 teaspoon filling. Fold the lower corner of the wonton over the filling and bring its point up; tuck under the wonton's filling. Roll the wonton up slightly to cover the filling, leaving about 1 inch of skin unrolled at the top corner. Moisten a side corner. Grasp corners; overlap them over the filling, attaching moistened corner to other corner.
In a 3-quart saucepan bring 6 cups water to boiling. With a spoon place wontons, 1 at a time, into boiling water; reduce heat. Simmer, uncovered, for 5 minutes. (If using frozen wontons, do not thaw; after adding, return water to boiling before simmering.) Drain; rinse with cool water.
Meanwhile, in a 2-quart saucepan combine chicken broth, carrot, green onions, and gingerroot. Bring to boiling; reduce heat. Simmer, covered, for 2 to 4 minutes or until vegetables are crisp-tender. Remove gingerroot and discard. Stir in sesame oil. Divide wontons among bowls; ladle broth mixture atop. If desired, sprinkle with cilantro.
Make Ahead Tip
To freeze, place wontons on a baking sheet in a single layer. Freeze until solid. Place frozen wontons in a freezer bag or container and freeze for up to 3 months.
Per Serving: cal. (kcal) 215, Fat, total (g) 4, chol. (mg) 57, sat. fat (g) 1, carb. (g) 27, fiber (g) 1, pro. (g) 17, vit. A (RE) 504.81, vit. C (mg) 7.09, sodium (mg) 1330, calcium (mg) 40.39, iron (mg) 3.6, Percent Daily Values are based on a 2,000 calorie diet
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