Wonton Soup
Wonton Soup

Wonton Soup

Source: Adapted from Betty Crocker's International Cookbook
Region: Chinese
Rating: 9/10

Yields1 Serving
 ½ lb ground pork
 1 green onion
 2 tsp soy sauce
 ½ tsp cornstarch
 ¼ tsp fresh ginger, grated
 ¼ tsp salt
 24 wonton skins
 5 cups water
 3 cans (10oz each) condensed chicken broth
 3 cans (10oz each) water
 1 tbsp soy sauce
 1 cup bok choy, chopped
1

Cook and stir pork and green onion until pork is brown; drain. Mix pork, green onion, 2 teaspoons soy sauce, the cornstarch, ginger and salt. Place 1 teaspoon filling on centre of each wonton skin. Moisten edges with water and flour mixture. Fold each skin in half and then make a fold to seal long edge; then fold ends of long edge backwards and pinch together. (Wontons can be covered and refrigerated no longer than 24 hours.)

2

Heat 5 cups of water to boiling in Dutch oven; add wontons. Heat to boiling; reduce heat. Simmer uncovered 2 minutes. (Wontons will break apart if overcooked.) Drain. Heat chicken broth, 3 cans water and 1 tablespoon soy sauce to boiling in 3-quart saucepan; add bok choy. Heat just to boiling. Place 3 wontons and 1 cup hot broth in each soup bowl.

Ingredients

 ½ lb ground pork
 1 green onion
 2 tsp soy sauce
 ½ tsp cornstarch
 ¼ tsp fresh ginger, grated
 ¼ tsp salt
 24 wonton skins
 5 cups water
 3 cans (10oz each) condensed chicken broth
 3 cans (10oz each) water
 1 tbsp soy sauce
 1 cup bok choy, chopped

Directions

1

Cook and stir pork and green onion until pork is brown; drain. Mix pork, green onion, 2 teaspoons soy sauce, the cornstarch, ginger and salt. Place 1 teaspoon filling on centre of each wonton skin. Moisten edges with water and flour mixture. Fold each skin in half and then make a fold to seal long edge; then fold ends of long edge backwards and pinch together. (Wontons can be covered and refrigerated no longer than 24 hours.)

2

Heat 5 cups of water to boiling in Dutch oven; add wontons. Heat to boiling; reduce heat. Simmer uncovered 2 minutes. (Wontons will break apart if overcooked.) Drain. Heat chicken broth, 3 cans water and 1 tablespoon soy sauce to boiling in 3-quart saucepan; add bok choy. Heat just to boiling. Place 3 wontons and 1 cup hot broth in each soup bowl.

Wonton Soup