Red Meat Allergy Friendly Classic Wonton Soup
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Learn more →Ingredients
4 servings
For the wontons
- for the wontons:
- 8 oz ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 4 oz raw shrimp, peeled, deveined, and finely chopped
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp shaoxing wine or dry sherry
- 1 tsp fresh ginger, finely grated
- 2 scallions, green parts only, thinly sliced
- ½ tsp white pepper
- ½ tsp salt
- 24 square wonton wrappers (about 3-inch squares)
For the broth
- for the broth:
- 6 cups low-sodium chicken broth
- 3 slices fresh ginger (about ¼-inch thick)
- 1 tsp sesame oil
- 1 tbsp soy sauce
- ¼ tsp white pepper
- salt, to taste
For serving
- for serving:
- 2 scallions, green parts only, thinly sliced
- 1 tsp sesame oil, for drizzling (optional)
- chili oil, for serving (optional)
Instructions
- 1
In a medium bowl, combine the ground pork, chopped shrimp, soy sauce, sesame oil, Shaoxing wine, grated ginger, sliced scallion greens, white pepper, and salt. Stir vigorously in one direction for about 1 minute until the mixture is cohesive and slightly sticky.
- 2
Set up a folding station: lay a wonton wrapper on a clean surface and place 1 heaping teaspoon of filling in the center. Dip a finger in water and moisten all four edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing firmly to seal out any air pockets. Bring the two bottom corners of the triangle together, overlapping them slightly, and press to seal — this forms the classic nurse's-cap shape. Set the finished wontons on a lightly floured surface and cover with a damp towel to prevent drying. Repeat with the remaining wrappers and filling.
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