Hot and Sour Wonton Soup Recipe

  • on October 2, 2017
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1. Wontons:
2. 1 pound ground pork
3. 1/4 cup grated carrot
4. 1 egg
5. 1/4 cup minced green onions
6. 2 tablespoons grated ginger
7. 2 teaspoons soy sauce
8. 1/2 teaspoon sesame oil
9. 1/4 teaspoon red pepper flakes
10. 1/8 teaspoon ground turmeric
11. salt and ground black pepper to taste
12. 50 wonton wrappers
13. Soup:
14. 2 1/2 (32 fluid ounce) containers chicken broth
15. 1/4 cup rice vinegar
16. 2 tablespoons soy sauce
17. 1 teaspoon hot chile paste, or to taste
18. 2 cups sliced fresh mushrooms
19. 2 carrots, sliced
20. 3 cups chopped bok choy
21. 1 cup bean sprouts
22. 1 teaspoon sesame oil
23. 2 tablespoons minced green onions, or to taste
Prep:1 Hours, Cook:15 Minutes, Ready In:1 Hours 15 Minutes
Directions :
1. integrate red meat, 1/4 cup carrot, egg, 1/four cup green onions, ginger, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil, red pepper flakes, turmeric, salt, and pepper in a bowl. mix filling well.
2. area about 1 teaspoon of the filling into the middle of each wrapper. moisten the rims of the wrapper; seal the rims.
three. pour fowl broth right into a pot; convey to a boil. reduce heat to low; stir in rice vinegar, 2 tablespoons soy sauce, and chile paste. add mushrooms and carrots; simmer till slightly softened, approximately five mins. upload approximately 25 wontons, bok choy, and bean sprouts; simmer till wontons are not pink interior, about five mins.
four. freeze the ultimate wontons in a resealable bag for later use. drizzle 1 teaspoon sesame oil over the soup and garnish with 2 tablespoons inexperienced onions.
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