Name: Wonton Soup
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 (10oz each) condensed chicken broth; 3 (10oz each) water; 1 tbsp soy sauce; 1 cup bok choy, chopped

CategorySoups & Stews

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 (10oz each) condensed chicken broth

3 (10oz each) water

1 tbsp soy sauce

1 cup bok choy, chopped

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.)

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