Wonton Soup without Ginger

Name: Wonton Soup without Ginger
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Chinese, Asian
Ingredients: 473 milliliters chopped bok choy; 2 liters chicken stock; 1 teaspoon cornstarch; 1 egg, beaten; 1 green onion, chopped; 454 grams lean ground pork; 1 Tbsp oyster sauce; 2 Tbsps sesame oil; 113 grams diced raw shrimp; 59 milliliters soy sauce; 1 teaspoon white sugar; 40 wonton wrappers

The recipe Wonton Soup without Ginger could satisfy your Chinese craving in around 55 minutes. This dairy free recipe serves 8. This main course has 420 calories, 25g of protein, and 20g of fat per serving. A mixture of ground pork, sesame oil, oyster sauce, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the white sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. It is perfect for Autumn.

Instructions

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.

Ingredients you will need

Oyster Sauce

Green Onions

Ground Pork

Corn Starch

Sesame Oil

Shrimp

Sugar

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Egg

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.

Ingredients you will need

Base

Meat

Pork

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.

Ingredients you will need

Base

Meat

Egg

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.”

Ingredients you will need

Base

Meat

Egg

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.

Ingredients you will need

Chicken Stock

Green Onions

Sesame Oil

Soy Sauce

Equipment you will use

Pot

Add the bok choy and return to a boil until the bok choy is tender, about 5 minutes.

Ingredients you will need

Bok Choy

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.

Ingredients you will need

Water

Equipment you will use

Pot

Place wontons in a soup bowl and ladle soup over wontons to serve.

Ingredients you will need

Soup

Equipment you will use

Ladle

Bowl

Garnish with chopped green onions.

Ingredients you will need

Green Onions

Equipment

Ingredients

Servings:

473milliliters

chopped bok choy 2liters

chicken stock 1teaspoon

cornstarch 1

egg, beaten 1

green onion, chopped 454grams

lean ground pork 1Tbsp

oyster sauce 2Tbsps

sesame oil 113grams

diced raw shrimp 59milliliters

soy sauce 1teaspoon

white sugar 40

wonton wrappers

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The The Winery of Good Hope Bush Vine Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.