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A comforting bowl of delicate pork and shrimp wontons floating in a savory, clear chicken broth. This Chinese-American classic is surprisingly easy to make at home and perfect for a chilly day.
Prepare the Wonton Filling
Assemble the Wontons
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A comforting bowl of delicate pork and shrimp wontons floating in a savory, clear chicken broth. This Chinese-American classic is surprisingly easy to make at home and perfect for a chilly day.
This chinese_american recipe takes 60 minutes to prepare and yields 4 servings. At 338.17 calories per serving with 27.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Prepare the Broth
Cook the Wontons and Greens
Finish and Serve
Replace pork and shrimp with a mixture of finely chopped shiitake mushrooms, firm tofu, cabbage, and carrots. Use vegetable broth instead of chicken broth.
Add 1-2 teaspoons of chili oil or chili crisp to each bowl when serving for a spicy kick.
Instead of bok choy, you can use spinach, napa cabbage, or choy sum. Add tender greens like spinach in the last minute of cooking.
The combination of pork and shrimp provides high-quality protein, essential for muscle repair, immune function, and maintaining satiety.
As a broth-based soup, it contributes to your daily fluid intake, which is crucial for overall bodily functions.
Bok choy adds vitamins A, C, and K, while ginger and garlic offer anti-inflammatory and immune-boosting properties.
A typical serving of this homemade wonton soup (about 2.5 cups) contains approximately 380-450 calories, depending on the exact fat content of the pork and the size of the wontons.
Wonton soup can be a very healthy meal. It's a great source of lean protein from pork and shrimp, which helps with satiety and muscle maintenance. Using low-sodium broth and adding vegetables like bok choy increases its nutritional value with vitamins and fiber.
Yes, making wontons ahead is a great time-saver. You can assemble them and store them on a parchment-lined tray, covered, in the refrigerator for up to 4 hours before cooking.
Place the assembled wontons in a single layer on a baking sheet lined with parchment paper. Freeze until solid (about 1-2 hours), then transfer them to a freezer-safe bag. They can be stored for up to 3 months. Cook them directly from frozen, adding a few extra minutes to the boiling time.
Ensure your wrappers are fresh and not dried out. Keep the stack of wrappers covered with a damp cloth while you work to prevent them from drying. Also, be gentle when folding and avoid overfilling them.
If you can't find Shaoxing wine, you can substitute it with dry sherry or Japanese sake. For an alcohol-free option, use an equal amount of chicken broth with a tiny pinch of sugar.