- 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
- 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.
- Place about 1 teaspoon of the filling into the center of each wrapper. Moisten the edges of the wrapper; seal the edges.
- 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.
- 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
recipepes.com
hot and sour wonton soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
