Wonton Soup with Pork and Shrimp

Delicious fresh, light, complex, wonderful soup.
Yesterday I simmered the bits (backs, necks, wing tips)  from the six chickens purchased and frozen a couple of weeks ago.   The result was a rich and aromatic stock that will be the base for tonight's supper of stir fried vegetables and Wonton soup.  What I don't use will be frozen for another day.

The Durango was making a squeaking noise that ended up only needing a brake adjustment to resolve.  On the way home from B & K Auto in Chandler, Indiana I stopped at The market and picked up a half pound of raw shrimp, Wonton wrappers, and a package of pork steaks to round out the supplies needed.

After planting herbs out back I am ready to sit down and hatch my plan for supper!  The stock recipe can be found on this link  the fried vegetables will be adapted from   using sliced pork steak instead of sausage and the Wonton soup is my adaptation from Chicken Wonton Soup with Shrimp from The Ultimate Chinese and Asian Cookbook by Editor Linda Doeser.

Ingredients for Wonton Soup with Pork and Shrimp:

8 ounces ground fresh pork ( I used small chunks of lean pork steak.)
8 ounces fresh shelled and cleaned shrimp
1 t. finely minced fresh ginger
3 green onions chopped fine plus 2 green onion cut into strips
1 egg
2 t. oyster sauce (optional, I substituted Soy sauce.)
1/4 pepper
1 pkg. wonton wrappers
1 T. cornstarch paste (mix 4 parts cornstarch to 5 parts water and mix until smooth)
6 C. chicken stock
1/4 C.  carrots julienned or other vegetable on hand
3-4 sprigs fresh cilantro and 1 tomato peeled, seeded and diced to garnish

Place the pork, three fourths of the shrimp , the ginger, and two green onions in the food processor and process for 2-3 minutes.   Add the egg, oyster sauce if using, and seasoning and process briefly.  Set aside.

Place 8 wonton wrappers at a time on a work surface.  Moisten the edges with cornstarch paste and place 1/2 t. of the meat filling in the center of each.  Fold them in half and pinch to seal.  Simmer in salted water for 3- 4 minutes.

Bring the chicken stock to a boil and add the remaining shrimp and carrot and simmer 3-4 minutes.  Add the filled wantons and simmer 3-4 minutes more to heat through.  Garnish with the cilantro, scallion and diced tomato and serve hot.  Pass additional Asian hot sauce and Soy sauce.  Yield 8 servings.


cambric cotton, pins and needles said...

I recently helped my daughter make chicken wontons for lunch, I hadn't realised they were so easy, she used a commercial stock, I think yours would be so much nicer, it looks so good.

Diane Cosby said...

I agree, it is easy, just takes a little time! Very light and lots of big flavor! Happy Days!!