Wonton Soup
the Editors of Publications International, Ltd.

Wonton Soup
Yield
Makes 6 servings
Ingredients
1/2 | cup finely chopped cabbage |
8 | ounces lean ground pork |
4 | ounces deveined shelled shrimp, finely chopped |
3 | green onions with tops, finely chopped |
1 | egg, lightly beaten |
1-1/2 | tablespoons cornstarch |
2 | teaspoons soy sauce |
1 | teaspoon oyster sauce |
2 | teaspoons sesame oil, divided |
48 | wonton wrappers (about 1 pound) |
1 | egg white, lightly beaten |
3/4 | pound bok choy or napa cabbage |
6 | cups chicken broth |
1 | cup thinly sliced Barbecued Pork |
3 | green onions with tops, thinly sliced |
Edible flowers for garnish |
Preparation
- For filling, squeeze cabbage to remove as much moisture as possible. Place cabbage in large bowl. Add pork, shrimp, chopped onions, whole egg, cornstarch, soy sauce, oyster sauce and 1-1/2 teaspoons sesame oil; mix well.
- For wontons, work with about twelve wrappers at a time, keeping remaining wrappers covered with plastic wrap. Place one wonton wrapper on work surface with one point facing you. Place 1 teaspoon filling in bottom corner; fold bottom corner over filling.
- Moisten side corners of wonton wrapper with egg white. Bring side corners together, overlapping slightly; pinch together firmly to seal. Cover finished wontons with plastic wrap while filling remaining wontons. (Cook immediately, refrigerate up to 8 hours or freeze in resealable bag.)
- Cut bok choy stems into 1-inch slices; cut leaves in half crosswise. Set aside.
- Add wontons to large pot of boiling water; cook until filling is no longer pink, about 4 minutes (6 minutes if frozen); drain. Place in bowl of cold water to prevent wontons from sticking together.
- Bring chicken broth to a boil in large saucepan. Add bok choy and remaining 1/2 teaspoon sesame oil; simmer 2 minutes. Drain wontons; add to hot broth. Add slices of Barbecued Pork and sliced onions. Ladle into soup bowls. Serve immediately. Garnish, if desired.
Check out more recipes for Chinese