Pork Stuffed Wonton Soup is full of delicious stuffed pork wontons, onions, mushrooms, carrots, celery and Napa cabbage in a perfectly seasoned vegetable broth! It’s healthy, homemade and delicious.
- FOR THE WONTONS:
- ½ pound Minced pork
- 1 tbsp Grated fresh ginger or ginger paste
- 1 tbsp Soya sauce
- 2 Chopped green onions (set aside 2 tbsp for garnish)
- 3 tablespoons Panko breadcrumbs
- 1 big egg
- 40 Wonton Skins, more or less as needed
- FOR THE SOUP:
- 1 tbsp Canola oil
- 1 teaspoon Sesame oil
- 1 Small onion, chopped
- 8 ounces, weight Thickly Sliced Baby Bella Mushrooms
- 3 Large carrots, thinly sliced
- 3 rods Celery, chopped
- 2 cloves minced garlic
- 1 tbsp Grated ginger or ginger paste
- 6 cups Vegetables soup
- 4 cups Napa cabbage, chopped
- 2 Green onions, chopped
In a small bowl, combine the pork, ginger, soy sauce, green onions, breadcrumbs and egg. Cover and place in the refrigerator.
In a large pot or Dutch oven over medium heat, heat the canola oil and sesame oil. Cook onion, mushrooms, carrots and celery for 5-6 minutes, stirring frequently. Reduce heat to low. Add garlic and ginger and cook for 1 additional minute. Add vegetable broth and simmer until carrots are tender, about 10 minutes.
Place a wonton wrapper in front of you to look like a diamond. Dip your finger in cold water and moisten all around the edges of the wrapper. Place 1 teaspoon of the pork mixture in the center of the dough and fold in half over the filling to form a triangle. Press firmly along the sides to seal. Moisten the left and right corners of the triangle and pinch them firmly. As you work with the wontons, keep the extra skins and stuffed wontons covered with lightly dampened paper towels.
Once the carrots are tender, add the stuffed wontons and napa cabbage to the soup and simmer for 3 minutes. Finally, garnish with green onions and serve.