Total Time
55mins
Prep 45 mins
Cook 10 mins

Take Home Chef is where I found this wonderful recipe.

Ingredients Nutrition

Directions

  1. TO MAKE THE WONTONS:.
  2. Place the scallops in a food processor.
  3. Blend the scallops into a coarse puree.
  4. Blend in half of the egg yolk (discard the remaining yolk).
  5. Transfer the scallop puree to a medium bowl.
  6. Stir the shrimp, cabbage, 1 tablespoon of soy sauce, 1 teaspoon rice wine, 1/4 teaspoon sesame oil, oyster sauce, 1 teaspoon ginger, red pepper flakes,(if using) and garlic into the scallop puree.
  7. Lightly dust a baking sheet with cornstarch.
  8. Place one wonton wrapper on a flat surface and place a generous teaspoon of the shrimp mixture in the center of the wonton wrapper.
  9. Lightly brush the edges of the wonton wrapper with a little water.
  10. Fold the wrappers in half, pressing the edges to seal and forming a rectangular-shaped dumpling.
  11. Moisten 2 folded corners with water then bring the corners together and press firmly to adhere.
  12. Place the wonton on the prepared baking sheet.
  13. Repeat with the remaining wrappers and shrimp mixture.
  14. TO MAKE THE SOUP:.
  15. Place the stock in a medium pot and bring to a boil over high heat.
  16. Add the remaining 2 tablespoons soy sauce, 2 tablespoons rice wine, 1 teaspoon ginger, red pepper flakes(if using) and 1/2 teaspoon sesame oil to the stock.
  17. Reduce the heat to a rolling simmer and add the seafood won tons.
  18. Allow to cook for approximately 4 minutes or until the filling is cooked through.
  19. Add the bok choy to the soup then ladle the soup into 4 serving bowls, dividing the bok choy and won tons evenly, and serve.
  20. Enjoy!

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