Seafood Won Ton Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • TO MAKE THE WONTONS:
  • Place the scallops in a food processor.
  • Blend the scallops into a coarse puree.
  • Blend in half of the egg yolk (discard the remaining yolk).
  • Transfer the scallop puree to a medium bowl.
  • 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.
  • Lightly dust a baking sheet with cornstarch.
  • Place one wonton wrapper on a flat surface and place a generous teaspoon of the shrimp mixture in the center of the wonton wrapper.
  • Lightly brush the edges of the wonton wrapper with a little water.
  • Fold the wrappers in half, pressing the edges to seal and forming a rectangular-shaped dumpling.
  • Moisten 2 folded corners with water then bring the corners together and press firmly to adhere.
  • Place the wonton on the prepared baking sheet.
  • Repeat with the remaining wrappers and shrimp mixture.
  • TO MAKE THE SOUP:
  • Place the stock in a medium pot and bring to a boil over high heat.
  • 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.
  • Reduce the heat to a rolling simmer and add the seafood won tons.
  • Allow to cook for approximately 4 minutes or until the filling is cooked through.
  • 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.
  • Enjoy!
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