Shrimp And Pork Wonton Soup Recipes

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PORK AND SHRIMP WON TONS



Pork and Shrimp Won Tons image

A steaming bowl of won tons is welcome in any season, and making them at home is a fairly easy process. Purchase a package of high-quality won ton skins, which are available everywhere, and then it's just a matter of filling and folding them. Once they hit boiling water they cook for just 2 minutes. The filling - usually a simple mixture of well-seasoned minced meat - may be prepared hours ahead and chilled. This somewhat spicy pork and shrimp filling is particularly delicious, with plenty of ginger and Chinese garlic chives.

Provided by David Tanis

Categories     main course

Time 1h

Yield About 30 wontons

Number Of Ingredients 18

1/2 pound ground pork, not too lean
1/2 pound fresh shrimp, peeled, deveined and roughly chopped in 1/4-inch pieces
Salt and pepper
1 tablespoon sweet rice wine, such as Shaoxing rice wine (or use sherry)
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon finely grated ginger
2 cloves garlic, minced
1 teaspoon spicy Chinese bean paste, also called chili bean sauce (or use chile paste)
2 serrano chiles, finely chopped
1 1/2 cups chopped Chinese garlic chives (or use 3/4 cup chopped scallions, green and white parts)
36 wonton skins, about 3 by 3 inches, available at Asian markets and many grocery stores
1 small egg, beaten
Cornstarch for dusting
8 ounces baby spinach leaves
1/2 cup chopped cilantro
8 cups good chicken broth, hot, salted to taste
Red pepper oil (optional), see note

Steps:

  • Put pork and shrimp in a chilled mixing bowl. Season with salt and pepper and mix briefly with chopsticks, wet hands or wooden spoons. Add rice wine, soy sauce, sugar, ginger, garlic, bean paste, serrano chiles and garlic chives. Mix well to incorporate. Pan-fry a small flat patty in a small amount of oil to check seasoning; taste and adjust. Transfer mixture to a small container, cover and chill at least 30 minutes, or longer if you have time, up to 24 hours.
  • To prepare wontons, remove a few wonton skins from package and lay them on dry work surface. Put 1 teaspoon filling in the center of each square skin. Paint edges of square lightly with egg. Gently fold one side over the other, pinching edges together. You should a have a folded rectangle. Now pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape. Place wontons 1 inch apart on a baking sheet or platter. Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.
  • Bring a large pot of well-salted water to a boil. Meanwhile, put a small handful of spinach leaves and about 2 tablespoons cilantro in each person's deep wide soup bowl. When water is boiling, drop about 10 wontons into pot and cook for 2 minutes. Remove with wire bamboo spider (or a large fine-meshed sieve with a handle) and divide among bowls. Repeat with remaining wontons. Pour about 11/2 cups hot broth over each serving. Drizzle with red pepper oil if desired.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 3 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 2 grams, TransFat 0 grams

SHRIMP AND PORK WONTON SOUP



Shrimp and Pork Wonton Soup image

Whip up classic Shrimp and Pork Wonton Soup at home! This quick comforting meal takes just 20 minutes to make and uses basic Asian pantry ingredients.

Provided by Namiko Chen

Categories     Main Course     Soup

Time 40m

Number Of Ingredients 19

1 green onion/scallion
6 cups Chicken Stock/Broth (homemade or store bought) ((if possible, use Asian-style chicken stock. Please read the post))
1 tsp roasted sesame oil
1 tsp kosher salt (Diamond Crystal; use half for table salt) ((to taste))
¼ tsp white pepper powder ((to taste))
2 green onions/scallions
½ lb shrimp ((about 8 pieces; shelled and deveined))
½ lb ground pork
1 knob ginger ((1", 2.5 cm))
1 package wonton wrappers ((12oz, 340g; roughly 46 wrappers))
2 tsp soy sauce
1 tsp roasted sesame oil
1 Tbsp sake
½ tsp sugar
1 Tbsp potato starch or cornstarch
¼ tsp white pepper powder
cilantro (coriander)
white pepper powder ((to taste))
chili sauce

Steps:

  • Gather all the ingredients.
  • To make wonton soup, cut 1 green onion into 2 inch (5 cm) pieces. Add the chicken stock and the green onion in a large pot and bring to boil.
  • Once boiling, season with sesame oil, kosher salt, and white pepper powder. Turn off the heat and set aside.
  • To make fillings, chop 2 green onions into small rounds. Save some chopped green onion to serve with the soup.
  • Chop cilantro and set aside to serve with the soup.
  • Cut the shrimp into smaller pieces, and then cut them into even smaller pieces (almost like paste).
  • In a large bowl, combine the pork, shrimp, and chopped green onion. Grate fresh ginger and add to the mixture.
  • Add all the wonton seasoning ingredients to the mixture and mix well.
  • While you wrap wontons, bring a large pot of water to boil. Place a wonton wrapper on your hand. Place a teaspoon of the filling in the center of the wrapper. Start with a small amount so it's easier to work with. Use your finger to moisten the edges of the wrapper with water.
  • When the edges have been moistened, fold the wrapper in half to create a rectangular shape, pressing any air that might be trapped around the filling. Fold the sides inward so that they overlap.
  • Wet the portion where the sides meet. Pinch to close and seal.
  • Here is the cute little wonton! Place the finished wontons on a baking sheet lined with parchment paper. Cover with plastic to keep them moist as you continue with the remaining fillings and wrappers.

Nutrition Facts : Calories 442 kcal, Carbohydrate 55 g, Protein 20 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 49 mg, Sodium 834 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving

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