Wonton Soup Recipe

Ingredients

• 3/4 lb ground pork
• 1 tablespoon fresh grated ginger or ginger paste
• 1 1/2 tablespoon soy sauce
• 2 green onions, thinly sliced
• 1/4 cup panko bread crumbs
• 1 large egg
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 36-46 wonton wrappers
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• 1 medium yellow onion, chopped
• 8 ounces baby Bella Mushrooms thickly sliced
• 2 large carrots, cut into matchsticks
• 2 ribs celery, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger or ginger paste
• 6 cups vegetable broth or low sodium chicken broth
• 4-5 cups Napa Cabbage chopped
• 2 green onions chopped

Instructions

1. 1

   In a small bowl, mix the pork, ginger, soy sauce, green onions, breadcrumbs, egg, salt, and pepper. Cover and place it in the refrigerator.

2. 2

   In a large stockpot or Dutch oven, heat the olive oil and sesame oil over medium heat. Cook the onion, mushrooms, carrots, and celery for 5-6 minutes, stirring frequently. Reduce the heat to low. Add the garlic and ginger and cook for 1 minute.

3. 3

   Add the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes or until the carrots are tender.

4. 4

   Place a wonton wrapper squarely in front of you. Dip your finger in cool water and moisten all around the edges of the wrapper. Place 1 teaspoon of the pork mixture in the center of the wrapper and bring the bottom half up over the filling. Press firmly along the sides to seal.

5. 5

   Moisten the left and right bottom corners of the rectangle. Bring those corners together and pinch firmly. While working with the wontons, keep the extra skins and stuffed wontons covered with lightly water-moistened paper towels.

6. 6

   Once the carrots are tender, add the stuffed wontons and the Napa Cabbage to the soup and simmer for 3-5 minutes or until they float. Garnish with green onions.