Rye Free Classic Wonton Soup

Total time55 min

Prep time35 min

Cook time20 min

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Ingredients

4 servings

For the wontons

8 oz ground pork
4 oz raw shrimp, peeled, deveined, and finely chopped
2 tsp soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz
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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

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

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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