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Pork Wonton Soup
Pork Wonton Soup
Pork Wonton Soup
Pork Wonton Soup

Pork Wonton Soup

David Venable

I never thought I'd make homemade wontons, but then I found pre-made wrappers. Talk about easy! Just brush, stuff, and cook!

Wontons

  • 1 Tbsp olive oil
  • 3 Tbsp shallots, minced
  • 2 tsp garlic, minced
  • 3/4 cup lean ground pork
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground coriander
  • 2 tsp low-sodium soy sauce
  • 24 wonton wrappers

Soup

  • 1 Tbsp olive oil
  • 1 cup carrots, shredded
  • 1 cup red bell peppers, thinly sliced
  • 1/2 cup green onions, thinly sliced
  • 1/2 cup celery, thinly sliced
  • 2 tsp ginger, grated
  • 1-1/4 tsp ground black pepper
  • 3 Tbsp low-sodium soy sauce
  • 10 cups fat-free, low-sodium beef broth
  • 1-1/2 cups shitake mushrooms, thinly sliced

Directions

To prepare the wontons, heat the olive oil over medium heat in a medium-size skillet. Add the shallots and garlic and cook for 3 minutes. Add the pork, black pepper, and coriander and cook until the pork is no longer pink, about 6 minutes. Stir in the soy sauce then remove the pan from the heat.
One by one, brush the edges of each wonton wrapper with water and place 1-2 teaspoons of filling in the center. Fold the wonton in half (to form a triangle) and seal the edges. Brush the wonton with a little more water and join two of the triangle tips together. Press to bind. Refrigerate until needed.
To prepare the soup, heat the olive oil in a large stockpot over medium heat. Add the carrots, red peppers, green onions, celery, ginger, and black pepper and cook for 5 minutes. Pour the soy sauce and beef broth into the pot and bring the mixture to a boil. Add the wontons and shitake mushrooms. Reduce the heat to a simmer and cook for 3 to 4 minutes.

Cook's Notes

Don't stop with pork. You can stuff pre-made wonton wrappers with virtually anything…think veggies, meats, or even fruit. You can even customize the broth or skip it entirely if you'd like to serve your wontons as appetizers.

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