Prep 20 mins
Cook 20 mins
My son loves won ton soup and so I learned how to make it by adjusting the ingredients slightly to ones that I could get in our small town. I blended different recipes into my own.
For Won Ton Filling
- 1 (12 ounce) package wonton wrappers
- 1⁄2 lb ground pork
- 1⁄4 lb shrimp (fresh, frozen, or canned and imitation crabmeat can be used also) or 1⁄4 lb crab (fresh, frozen, or canned and imitation crabmeat can be used also)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 -5 drops sesame oil
- 1 egg
- 1 teaspoon sugar
- 4 -6 cups chicken broth
- Bring large kettle of water to boil for won ton.
- Put chicken broth in another large pot on low heat to simmer.
- Do not place cooked won ton in boiling or bubbling broth as it will tear them up.
- Mix together pork, seafood, salt, pepper, sesame oil, egg and sugar in a food processor until well mixed.
- Place 8- 10 wrappers on counter.
- Spoon 1 tsp of won ton mixture on each wrapper.
- To help seal, baste 2 edges of wrapper with milk.
- Fold into triangle and seal with finger.
- Place the 8- 10 filled wrappers in boiling water in kettle for 3 minutes.
- Remove gently with sieve and place in chicken broth.
- Continue batches until won ton filling is used up.
- If you have extra filling, it can be formed in a ball, boiled and placed in broth as a meatball.
- To increase recipe I use approximately.
- 2 to 1 pork to seafood.
- If you like vegetables in your broth, you can add to your personal liking.
- Total time to prepare and cook is about 30-40 minutes as you are preparing one batch as you are cooking the other batch.
I followed the wonton filling as posted and they were delicious.Exactly as I was looking for. But for the broth I combined alot of other ingredients to add to chicken broth. Like bok choy, green onions,garlic,soya and a dash of ginger. It was delicious. I didn't use a whole package of the wrappers, I stopped at 28 wontons, found this was plenty for the amount of broth. But these are the wontons that I will be making in the future. Thanks for the post Meg.
This recipe is excellent. I've used it a few times and shared with a few friends who all say the same.
This is the only recipe close to what we are use to. Vancover B.C. has a huge china town and a great selection of chinese restaraunts. we grew up being treated with soup very close to this recipe.Good job Meg.The key is mixing shrimp with pork