Homemade Wonton Soup

I chose the filipino pork kebabs (pinoy) or filipino street food because they looked wonderful and received rave reviews on pinterest.

Recipe Summary Homemade Wonton Soup

This is a recipe I have perfected on my own through the years. I am one who never measures, so take the measurements as a guide, not as law. This recipe is one that my family members beg me to make all the time! Enjoy!

Ingredients | Ground Pork Recipes Pinoy

1 bunch green onions, cut into 1/2-inch pieces, divided

6 fresh mushrooms, sliced

1 pound ground pork

1 tablespoon sesame oil (Optional)

1 tablespoon soy sauce (Optional)

1 egg

¼ cup dry bread crumbs

¼ teaspoon salt

½ teaspoon ground black pepper

1 (16 ounce) package wonton wrappers

8 cups chicken broth

16 uncooked medium shrimp, peeled and deveined (Optional)

1 medium head bok choy, torn into 2-inch pieces

16 snow peas

1 dash soy sauce, or to taste (Optional)

1 dash sesame oil, to taste (Optional)

Directions

Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.

Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.

Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.

Info | Ground Pork Recipes Pinoy

prep: 30 mins cook: 10 mins total: 40 mins Servings: 8 Yield: 8 servings

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