Wonton Soup

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INGREDIENTS

WONTONS
- 32 Wonton Wrappers
- 12 oz shrimp
- 1/4 lb ground pork
- 3 green onions, thinly sliced
- 1 tsp soy sauce
- 1 tsp brown sugar
- 1/4 tsp ground ginger
- 2 tsp minced ginger
- 1/2 tsp sesame oil

- 1 egg (for sealing wontons)

SOUP (Best thing about the soup part is you can whatever veggies you want! Here's what I added today)
- 6 cups chicken broth
- bok choy
- thinly cut carrots
- snap or sugar peas
- water chestnuts (I had jicama in the fridge and used that. Use water chestnuts when available)
- sliced green onions
- mushrooms

DIRECTIONS
1. Prepare wontons - Cut shrimp liberally until a nearly ground texture. Combine all ingredients in a bowl. Scoop 1-2 tsp filling into wonton wrappers and seal by brushing egg on two joining sides and sealing it into a triangle shape. Then brush egg onto two longer triangle sides, and bring those sides together, overlapping. Set completed wontons aside.


2. Heat broth. Add vegetables (adding the crunchier ones first) and boil for 5 mins. Add prepared wontons and boil for 5 minutes. Enjoy.

TIP : Wontons do not keep well in the refrigerator when in the broth. If you don't know if you will be able to finish, it is better to keep your wontons separate and add them as needed. This may mean to refrigerate the wontons separately for leftovers. 

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