Best Pork Stuffed Wonton Soup Recipes

Pork Stuffed Wonton Soup image

Provided by Beth Pierce

Time 45m

Number Of Ingredients 18

1/2 lb ground pork
1 Tbsp fresh grated ginger or ginger paste
1 Tbsp soy sauce
2 green onions chopped (set aside two tablespoons for garnish)
3 Tbsp panko bread crumbs
1 large egg
wonton skins (about 36-46)
1 Tbsp canola oil
1 tsp sesame oil
1 small small onion chopped
8 oz baby bella mushrooms thickly sliced
3 large carrots thinly sliced
3 stalks of celery chopped
2 cloves garlic minced
1 Tbsp grated ginger or ginger paste
6 c vegetable broth
4 c napa cabbage chopped
2 green onions chopped

Steps:

1. In small bowl mix together pork, ginger, soy sauce, green onions, bread crumbs and egg. Cover and place in the refrigerator.
2. In large stockpot or dutch oven over medium heat canola oil and sesame oil. Cook onion, mushrooms, carrots and celery for 5-6 minutes; stirring frequently. Reduce heat to low add garlic and ginger and cook for additional 1 minute. Add vegetable broth and simmer until carrots are tender; approximately 10 minutes.
3. Place a wonton wrapper in front of you so that it looks like a diamond. Dip your finger in cool water and moisten all around the edges of the wrapper. Place 1 teaspoon of the pork mixture in the center of the wrapper and fold in half over the filling to make a triangle. Press firmly along the sides to seal. Moisten the left and right corners of the triangle and pinch them together firmly. While working with the wontons keep the extra skins and stuffed wontons covered with lightly water moistened paper towels.
4. Once your carrots are tender add the stuffed wontons and Napa Cabbage to the soup and simmer for 3 minutes. Finally garnish with green onions and serve.

Pork Wonton Soup image

Provided by Aroostook

Categories Clear Soup

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons minced celery
1 scallion, chopped fine
1 teaspoon cornstarch
2 tablespoons water
1 tablespoon soy sauce
1/4 teaspoon grated fresh ginger
1 tablespoon sesame oil
1/2 lb ground pork
1 tablespoon finely grated carrot (optional)
1 cup napa cabbage (chopped fine)
40 wonton wrappers (about one package)
8 cups chicken broth (homemade or canned)
1 cup napa cabbage leaf, tips with no stem
2 scallions, chopped (green part only)

Steps:

Add all meat filling and let set for 30 minutes.
Mix the chopped cabbage with the pork.
Method:.
Set out ten wonton wrappers on a counter surface.
Place 3/4 teaspoon of the filling in the center of each wonton wrapper.
Have a cup of water handy.
Moisten both index fingers with water.
With a corner pointing up, moisten two adjoining edges of the corner with water.
Repeat with all ten wontons.
Bring the opposite corner up and fold together over the filling to make a triangle.
Run your fingers along edge to seal tightly.
At the bottom,fold the remaining side corners together; moisten and seal tightly.
In a large saucepan, bring the chicken broth to a boil over medium/high heat.
Using a spatula to remove wontons from counter, drop in the ten wontons, stirring gently.
Place lid on saucepan and reduce the heat to medium.
When the broth returns to a boil and the wontons start to float, remove pan from the heat.
With a strainer, transfer the wontons from the pan to 6 individual soup bowls.
Repeat until all forty wontons are cooked through.
Pour hot broth over wontons.
Add a bit of cabbage and scallion tops to each bowl and serve.