Red Meat Allergy Friendly Wonton Soup with Pork Wontons

Total time55 min

Prep time35 min

Cook time20 min

Red Meat Allergy Friendly Wonton Soup with Pork Wontons

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Ingredients

4 servings

For the wontons

1 lb ground pork
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Mary's Organic 93% Lean Ground Chicken, 16 oz Nature's Promise All Natural Ground Chicken Force of Nature™ Ancestral Blend Ground Chicken Wegmans Organic Ground Chicken
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Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
2 tbsp soy sauce
1 tbsp shaoxing wine
1 tsp sesame oil
1 tsp fresh ginger, finely grated
2 scallions, thinly sliced (white and light green parts only, for filling)
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 tbsp soy sauce
1 tsp sesame oil
¼ tsp white pepper
2 scallions, thinly sliced (green tops, for broth and serving)

Instructions

1
In a medium bowl, combine the ground pork, 2 tbsp soy sauce, Shaoxing wine, 1 tsp sesame oil, grated ginger, sliced scallion whites and light greens, 1/2 tsp white pepper, and 1/2 tsp salt. Stir vigorously in one direction for about 1 minute until the mixture is cohesive and slightly sticky.
2
Set a small bowl of water nearby. Place a wonton wrapper on a clean work surface and add 1 heaping teaspoon of filling to the center. Dip a finger in the 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 — the wonton will look like a nurse's cap. Repeat with the remaining wrappers and filling to make 24 wontons.

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