Pf Changs Wonton Soup

Very hearty soup !

• Ready In: 40 mins
• Serves: 6-7

Ingredients

• for the soup

• 2  chicken breasts, cubed
• 1  lb  small to medium shrimp, deveined with tails off
• 1  cup fresh spinach, torn into small pieces
• 1  cup mushroom, sliced
• 1 (8 ounce) can water chestnuts
• 1  teaspoon light brown sugar
• 1  tablespoon rice wine or 1  tablespoon dry sherry
• 1  tablespoon soy sauce
• 1  teaspoon  finely chopped scallion
• 1  teaspoon  finely chopped fresh ginger
• 6  cups  chicken stock (I use 8 cups)

• for the wontons

• 6  ounces ground pork
• 8  medium shrimp, shelled and ground
• 1  teaspoon light brown sugar
• 1  tablespoon rice wine or 1  tablespoon dry sherry
• 1  tablespoon soy sauce
• 1  teaspoon  finely chopped scallion
• 1  teaspoon  finely chopped ginger
• 24  wonton wrappers

Directions

1. Bring chicken stock to a rolling boil, then add all the ingredients.
2. Cook until chicken and shrimp are cooked through, about 10 minutes.
3. FOR WONTONS.
4. In a bowl, mix the pork, ground shrimp, brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger.
5. Blend well and set aside for 25-30 minutes for flavors to blend.
6. Place 1 tsp of the filling in the center of each wonton wrapper.
7. Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wnton over.
8. To cook, add wontons to the boiling chicken stock and cook for 4-5 minutes.
9. Transfer to individual soup bowls and serve.