Wonton Soup without Ginger

Wonton Soup without Ginger

5 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
ying
Recipe by  ying

“My sister hates ginger, so we modify our Chinese cooking to satisfy her. I like to make this for weekend lunches.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Whisk together sugar, cornstarch, oyster sauce, and 1 tablespoon sesame oil in a large bowl; add the ground pork, shrimp, and 1 chopped green onion and mix to combine.
  2. Lay one wonton skin like a baseball diamond in front of you. Using your finger, brush beaten egg around the outer edge of the wonton skin. Place 1 tablespoon of pork mixture onto the middle of the wonton skin. Fold 'home run' corner to '2nd base' corner and press down creating a triangle. The meat filling lump is at the bottom of the triangle. Brush egg mixtures at the '1st base' and '3rd base' corners of the triangle. Fold each base corner over the meat filling lump and over each other. Brush egg mixture at the '2nd base/homerun' corner of the triangle and fold behind the meat filling lump. This is one wonton. Repeat until there are no more mixture or wrapper skins. Keep the wontons covered with a wet towel to prevent from drying.”
  3. Mix together the chicken stock, soy sauce, 2 tablespoons sesame oil, and 2 green onions in a pot over medium-high heat. Bring this to a boil; reduce heat to medium-low and simmer for 15 minutes. Add the bok choy and return to a boil until the bok choy is tender, about 5 minutes.
  4. Bring a large pot of salted water to a boil; boil wontons for 3 to 5 minutes, stirring occasionally to prevent wontons from sticking to each other or to the edges of the pot.
  5. Place wontons in a soup bowl and ladle soup over wontons to serve. Garnish with chopped green onions.

Share It

Reviews (5)

Rate This Recipe
Quexinos
7

Quexinos

I've been making this for a while now and it's always a huge hit whenever I share it with anyone. It's a little different from the other recipes but I think that's why I like it so much. I especially like the Oyster Sauce and Shrimp in the wontons. Thanks so much.

aussiemum
7

aussiemum

Very nice. I love the taste of sesame oil. Gives the soup that authentic oriental taste. I added chunks of chinese cabbage and bok choy. Adults enjoyed it. Finished the whole pot and they're still hungry!

cmh
5

cmh

This soup was great! The broth was very tasty. I have always used another recipe, but this one was the best ever. If you use low-sodium soy sauce, it's not too salty. Plus I used artificual sweetener instead of sugar to save on calories. I halved this recipe and it was great. The wontons came out great, but I boiled them for @10 mins. We like ginger, so I sprinkled some in the meat.

More Reviews

Similar Recipes

Homemade Wonton Soup
(171)

Homemade Wonton Soup

Mushroom Soup Without Cream
(105)

Mushroom Soup Without Cream

Chinese Shrimp and Tofu Soup
(41)

Chinese Shrimp and Tofu Soup

Poor Irish Soup
(10)

Poor Irish Soup

Wontons for Wonton Noodle Soup
(10)

Wontons for Wonton Noodle Soup

Rockin Carrot, Sweet Potato, and Ginger Soup
(5)

Rockin Carrot, Sweet Potato, and Ginger Soup

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 326 cal
  • 16%
  • Fat
  • 15.3 g
  • 24%
  • Carbs
  • 27.6 g
  • 9%
  • Protein
  • 18.9 g
  • 38%
  • Cholesterol
  • 89 mg
  • 30%
  • Sodium
  • 1541 mg
  • 62%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Homemade Wonton Soup

>

next recipe:

Easy Cauliflower Soup with Fresh Ginger