- 1 1/2 pounds ground pork
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 (8 ounce) can sliced water chestnuts, drained
- salt and ground black pepper to taste
- 1 (16 ounce) package wonton wrappers, or as needed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cooked chicken breast, shredded
- 1 1/4 quarts chicken broth
- 1 small head bok choy, cut into bite-sized pieces
- 2 green onions, chopped
- Mix pork, shrimp, water chestnuts, salt, and pepper together in a large bowl. Reserve 1/3 of the filling mixture for the soup. Wrap about 1 tablespoon of the remaining filling in a wonton wrapper. Repeat until all of the filling is used up.
- Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in the chicken and the reserved filling. Mix well. Add chicken broth; season with salt and pepper. Bring to a boil. Drop the filled wontons into the soup one by one. Boil until wontons float to the top, 3 to 5 minutes. Add bok choy; boil until tender, about 2 minute more. Garnish with green onions.
07/27/2019
recipepes.com
pancit molo (filipino wonton soup), recipe
PT15M
PT1H
5
455 calories
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