Name: Won Ton Soup
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 1 lb ground pork; 2 ounces shrimp, minced; 1 egg; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1/4 teaspoon chili oil; 2 green onions, minced; 1 celery rib, minced; 2 garlic cloves, minced; 1 teaspoon gingerroot, minced, about 1/2 in. root; wonton skins; 2 (14 ounce) cans beef broth; 2 tablespoons soy sauce; 1 teaspoon sesame oil; 1 green onion, chopped; 1 garlic clove, minced; 2 cups spinach

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Recipe by Heirloom

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This isn't really a soup, strictly speaking. It's more like delicious dumplings with a spoonful or two of broth ladled over them. Perfection!

Ready In:: 55mins
Serves:
Units:

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ingredients

For the Won Tons
1 lb ground pork
2 ounces shrimp, minced
1 egg
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
¹⁄₄ teaspoon chili oil
2 green onions, minced
1 celery rib, minced
2 garlic cloves, minced
1 teaspoon gingerroot, minced, about 1/2 in. root
wonton skins
For the broth
2 (14 ounce) cans beef broth
2 tablespoons soy sauce
1 teaspoon sesame oil
1 green onion, chopped
1 garlic clove, minced
2 cups spinach

directions

For the Won Tons:
Mix all Won Ton filling ingredients together in a medium bowl.
Spoon about a teaspoon of filling onto each Won Ton skin and, wetting the edges, fold in half to seal, or into whatever dumpling shape you prefer.
Repeat until all filling is used.
Heat 3 quarts lightly salted water to a boil in a large soup pot.
Boil Won Tons about 5-7 minutes, or until cooked through. Test by cutting one in half with a knife, if unsure, to ensure filling is cooked through.
For the Broth:
In a medium sauce pot heat broth, soy sauce, sesame oil, green onion and garlic to a boil.
Add spinach and cook until wilted.
In a shallow, pasta-style bowl place 4-5 dumplings and ladle spinach and broth over top.

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RECIPE MADE WITH LOVE BY

@Heirloom

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@Heirloom

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"This isn't really a soup, strictly speaking. It's more like delicious dumplings with a spoonful or two of broth ladled over them. Perfection!"

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review by zxcvb123

12/31/2011

this was amazing!! i have made wan ton soup before and me and my family didnt like it at all. i had a school project where i had to make somthing with meat in it and record changes and this was perfect for that!! thanks for posting the recipe! :)

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review by misscain

1/1/2011

I just used the won ton recipe. Very good. Thank you for sharing.

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review by Judth

12/21/2010

I've been experimenting with different won ton soup recipes, and this is hands-down my family's favorite. I had my doubts about the beef broth, but silly me! it is simply perfect exactly as written. I have made it several times now and my only complaint is that the recipe says it serves 6, but 3 is more like it. Also, 1 package of won ton skins was nowhere near enough - which is good because I have plenty of dumplings left over to make another batch of this wonderful soup another day. Thanks SO much for posting this!

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review by staceyblack

1/16/2010

Perfection! Better than any restaurant's won ton soup. I've made this twice in the last week, adding veggies the second time

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review by TadGhostal

6/29/2009

I've tried this twice, once by the book, and once using baby bok choy in place of the spinach (it was what I had at the time). The whole family loved it both times. I would recommend maybe using 2 packs of wonton skins - for me, one isn't quite enough and I end up making meat balls out of the remaining filling. We like this with a salad covered with Benihana Ginger Salad Dressing (#1985) - gives us something to do with the rest of the ginger root as well.

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