Won Ton Soup
photo by Heirloom
- Ready In:
- 55mins
- Ingredients:
- 18
- Serves:
-
6
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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Reviews
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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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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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Tweaks
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I LOVED these! This will be my go-to won ton soup recipe now, it was so easy and so delicious. I made a few changes based on what I had on hand....I used ground turkey instead of pork/shrimp and used cabbage instead of spinach, and added waterchestnuts. They were just wonderful! The broth was equally as good too. Thanks for sharing!
RECIPE SUBMITTED BY
I'm a newlywed recently transplanted from the Pacific Northwest to Central California. I've been cooking for as long as I can remember and am always willing to try out new things. I look forward to finding new recipes and meeting new people here on 'Zaar.
Onward to the kitchen!