Wonton Soup without Ginger Recipe - Allrecipes.com
Wonton Soup without Ginger Recipe
  • READY IN 55 mins

Wonton Soup without Ginger

Recipe by  

"My sister hates ginger, so we modify our Chinese cooking to satisfy her. I like to make this for weekend lunches."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    55 mins

Directions

  1. Whisk together sugar, cornstarch, oyster sauce, and 1 tablespoon sesame oil in a large bowl; add the ground pork, shrimp, and 1 chopped green onion and mix to combine.
  2. Lay one wonton skin like a baseball diamond in front of you. Using your finger, brush beaten egg around the outer edge of the wonton skin. Place 1 tablespoon of pork mixture onto the middle of the wonton skin. Fold 'home run' corner to '2nd base' corner and press down creating a triangle. The meat filling lump is at the bottom of the triangle. Brush egg mixtures at the '1st base' and '3rd base' corners of the triangle. Fold each base corner over the meat filling lump and over each other. Brush egg mixture at the '2nd base/homerun' corner of the triangle and fold behind the meat filling lump. This is one wonton. Repeat until there are no more mixture or wrapper skins. Keep the wontons covered with a wet towel to prevent from drying.”
  3. Mix together the chicken stock, soy sauce, 2 tablespoons sesame oil, and 2 green onions in a pot over medium-high heat. Bring this to a boil; reduce heat to medium-low and simmer for 15 minutes. Add the bok choy and return to a boil until the bok choy is tender, about 5 minutes.
  4. Bring a large pot of salted water to a boil; boil wontons for 3 to 5 minutes, stirring occasionally to prevent wontons from sticking to each other or to the edges of the pot.
  5. Place wontons in a soup bowl and ladle soup over wontons to serve. Garnish with chopped green onions.
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Reviews More Reviews

Jan 31, 2011

I've been making this for a while now and it's always a huge hit whenever I share it with anyone. It's a little different from the other recipes but I think that's why I like it so much. I especially like the Oyster Sauce and Shrimp in the wontons. Thanks so much.

 
Apr 27, 2009

Very nice. I love the taste of sesame oil. Gives the soup that authentic oriental taste. I added chunks of chinese cabbage and bok choy. Adults enjoyed it. Finished the whole pot and they're still hungry!

 
Apr 12, 2010

This soup was great! The broth was very tasty. I have always used another recipe, but this one was the best ever. If you use low-sodium soy sauce, it's not too salty. Plus I used artificual sweetener instead of sugar to save on calories. I halved this recipe and it was great. The wontons came out great, but I boiled them for @10 mins. We like ginger, so I sprinkled some in the meat.

 
Jul 30, 2009

i was a little worried about making this recipe because the ingrediants really didnt appeal to me and boy was it a mistake...the wonton was ok but the soup was just chicken stock and soy sauce...theres nothing authentic about seseme oil if its just put into a pot full of chicken stock and soy sauce.

 
Apr 14, 2009

Ok, so here's the thing. I didn't really try this recipe... it just really helped me out so that's why I'm giving it 5 stars. I was sick, and wanting some soup, so I sent my husband out to get frozen won tons from our local asian supermarket. He also picked uo Knorr wonton soup seasoning and I planned on just makind that, but it was terrible! So, I looked this up and added sesame oil and soy sauce and it made the soup great! Next time, when I'm not sick, I'll make the full recipe. Thanks for saving my soup!

 

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Nutrition

  • Calories
  • 326 kcal
  • 16%
  • Carbohydrates
  • 27.6 g
  • 9%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 18.9 g
  • 38%
  • Sodium
  • 1541 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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