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Nutrition Facts
Serving Size 1 (557g) Recipe makes 6 servings
Calories 661
Calories from Fat 243		(36%)
Amount Per Serving		%DV
	Total Fat 27.1g	41%
	Saturated Fat 9.0g	45%
	Monounsaturated Fat 11.4g
	Polyunsaturated Fat 3.9g
	Trans Fat 0.1g
Cholesterol 248mg		82%
Sodium 1088mg		45%
Potassium 1159mg		33%
Total Carbohydrate 39.8g		13%
	Dietary Fiber 2.0g	8%
	Sugars 7.4g
Protein 59.9g		119%
detailed view... how is this calculated?

Pf Changs Wonton Soup

Recipe #119613 | 40 min | 20 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Valerie in Florida
Apr 29, 2005

Very hearty soup !

SERVES 6 -7 (change servings and units)

Ingredients

for the soup

2 chicken breasts, cubed
1 lb small to medium shrimp, deveined with tails off
1 cup fresh spinach, torn into small pieces
1 cup mushroom, sliced
1 (8 ounce) can water chestnuts
1 teaspoon light brown sugar
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped fresh ginger
6 cups chicken stock (I use 8 cups)

for the wontons

6 ounces ground pork
8 medium shrimp, shelled and ground
1 teaspoon light brown sugar
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped ginger
24 wonton wrappers

Directions

1
Bring chicken stock to a rolling boil, then add all the ingredients.
2
Cook until chicken and shrimp are cooked through, about 10 minutes.
3
FOR WONTONS.
4
In a bowl, mix the pork, ground shrimp, brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger.
5
Blend well and set aside for 25-30 minutes for flavors to blend.
6
Place 1 tsp of the filling in the center of each wonton wrapper.
7
Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wnton over.
8
To cook, add wontons to the boiling chicken stock and cook for 4-5 minutes.
9
Transfer to individual soup bowls and serve.

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Browse similar recipes by category

Course > Soups
Cuisine > Asian
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: karen in tbay

On Apr 14, 2009

I used 12 cups broth - some homemade some store bought, no water chestnuts. Added bok choy, chinese cabbage, broccoli, carrots, snow peas and noodles. We did the wonton recipe and the one from 318453 which had some five spice powder. I was trying to replicate some hearty special chinese soups we have had in restaurants and it was darn close.

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From: Udon

On Mar 23, 2009

Thank you for this recipe! I chopped bok choy into the soup instead of spinnach. And also added some into the wontons. Next time, I think I might add some mushroom sauce to the wontons, too. The amount of wontons it made was more than enough to allow three or four per bowl full. I did not add the shrimp for financial reasons, but I think it turned out wonderful without! I didn't want to buy ground pork either, but I had some pork tenderloin in the freezer that I just cut into tiny tiny pieces. Worked just as well. Lots of left overs!

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From: steve in FL

On Oct 4, 2007

This is one of the BEST chicken broths I have ever made for wonton soup! I always have a bag or 3 of homemade potstickers in the freezer (my kids are addicted to my potstickers) and they are basically the same as wontons, right? So I always have an easy 'wonton' soup meal ready-to-go, any time. So yes, I just used the broth recipe you posted, but wanted to make sure I let you and the zaarites know I think it is one of the best! (also to let folks know who might not: rice wine = sake, just in case some have a problem finding it) Thanks for the post! I have perused some of your other recipes and it looks like I'll be spending some time making alot of them, seems you guys have the same tastes as us. Cheers.. - steve

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From: Iluv2cook59

On Mar 28, 2007

Awesome "core" recipe - hence 5 thumbs up!! I did though add store bought shrip wontons, and doubled up on the vegetables, including broccoli, cauliflower, bean sprouts, carrots, and a final throw in of 1/4 inch roasted garlic beef slices. This was better than the "good buddy" restaurant proclaimed by my kids!! Thanks for sharing this recipe!

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