Chris loves, loves, loves the chance to make a fancy dinner. He’s mastered his skills at folding and crafting his wontons through trial and error and we love this healthy soup! Shrimp and pork wonton soup is something I would never order out at a restaurant or even expect to like, but after trying it one night at home for dinner, it’s now one of our favorite soups to make when we have the time to get fancy in the kitchen. It does take a while to craft those wontons to perfection! (You can see a video of Chris making this entire dinner here.) He says, “time consuming, but fun!”
They’re so yummy and we hope you’ll try making your own wonton soup in your kitchen some night soon!
I love this soup because it’s light and healthy. I love the pork and shrimp combination and how flavorful the whole meal is. I married one heck of a cook. Be sure to check out our video to see Chris’s wonton folding in action!
Get your chopsticks out, friends. This is yummy!
- 1 lb shrimp, shelled, deveined and finely chopped
- 1 lb ground pork
- 3 water chestnuts (canned), finely chopped
- 3 green onions, finely chopped
- 1 clove garlic, minced
- 1 tsp. ginger, grated
- 1 tsp. soy sauce
- ½ tsp. sesame oil
- 1 pinch sugar
- Salt and pepper, to taste
- About 24 wonton skins
- 6 cups chicken stock, homemade if available
- ½ tsp. sesame oil
- ¼ lb baby spinach leaves
- 2 green onions, sliced
- In a medium bowl, combine the pork, shrimp, water chestnuts and green onions, soy sauce, sesame oil and ginger.
- Stir the mixture until well blended.
- Test the seasoning by cooking a teaspoon of the mixture in a nonstick pan over medium-high heat until cooked through, about 2 minute. Taste and adjust seasoning as necessary.
- Lay out wonton wrappers on a work surface lightly dusted with cornstarch.
- Place about a teaspoon of the mixture in the center of each wrapper.
- Dip your finger in water and spread along the edges of each wrapper.
- Fold each in half on the diagonal to form a triangle and press the seams to seal securely.
- Moisten the two opposite points of the long side and press them together to form a little bag.
- Place on a surface dusted with cornstarch.
- Repeat until all the stuffing is used.
- Wrap any leftover wrappers airtight and store in the refrigerator for up to 1 week. Refrigerate the wontons until needed.
- In a large saucepan, bring the broth to a boil over high heat, then reduce the heat to low to maintain a gentle simmer.
- At the same time, bring a large saucepan half-full of water to a boil.
- Carefully drop the wontons into the boiling water.
- Return to a boil again and simmer until the filling is cooked through, about 5 minutes.
- Using a slotted spoon, transfer the wontons to the simmering broth.
- Add the spinach and simmer until it wilts, about 1 minute.
- Add the green onions.
- Ladle the soup into warmed bowls, dividing the wontons evenly.