hot and sour wonton soup

hot and sour wonton soup
  • Wontons:
  • 1 pound ground pork
  • 1/4 cup grated carrot
  • 1 egg
  • 1/4 cup minced green onions
  • 2 tablespoons grated ginger
  • 2 teaspoons soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon ground turmeric
  • salt and ground black pepper to taste
  • 50 wonton wrappers
  • Soup:
  • 2 1/2 (32 fluid ounce) containers chicken broth
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon hot chile paste, or to taste
  • 2 cups sliced fresh mushrooms
  • 2 carrots, sliced
  • 3 cups chopped bok choy
  • 1 cup bean sprouts
  • 1 teaspoon sesame oil
  • 2 tablespoons minced green onions, or to taste


  1. Combine pork, 1/4 cup carrot, egg, 1/4 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. Place about 1 teaspoon of the filling into the center of each wrapper. Moisten the edges of the wrapper; seal the edges.
  3. Pour chicken broth into a pot; bring to a boil. Reduce heat to low; stir in rice vinegar, 2 tablespoons soy sauce, and chile paste. Add mushrooms and carrots; simmer until slightly softened, about 5 minutes. Add about 25 wontons, bok choy, and bean sprouts; simmer until wontons are no longer pink inside, about 5 minutes.
  4. Freeze the remaining wontons in a resealable bag for later use. Drizzle 1 teaspoon sesame oil over the soup and garnish with 2 tablespoons green onions.

08/07/2019
hot and sour wonton soup, recipe PT15M PT1H 5 455 calories

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