Pf Changs Wonton Soup Recipe #119613
Very hearty soup !
40 min | 20 min prep
SERVES 6 -7
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
- Bring chicken stock to a rolling boil, then add all the ingredients.
- Cook until chicken and shrimp are cooked through, about 10 minutes.
- FOR WONTONS.
- In a bowl, mix the pork, ground shrimp, brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger.
- Blend well and set aside for 25-30 minutes for flavors to blend.
- Place 1 tsp of the filling in the center of each wonton wrapper.
- Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wnton over.
- To cook, add wontons to the boiling chicken stock and cook for 4-5 minutes.
- Transfer to individual soup bowls and serve.
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5 stars