Lets Get Cooking
  • Breakfast
  • Lunch
  • Dinner
  • Desserts
  • Drinks
  • Vegan
  • On the Side
    • Appetizers
    • Salads
    • Soups
  • Kitchen Tips
No Result
View All Result
  • Breakfast
  • Lunch
  • Dinner
  • Desserts
  • Drinks
  • Vegan
  • On the Side
    • Appetizers
    • Salads
    • Soups
  • Kitchen Tips
No Result
View All Result
Lets Get Cooking
No Result
View All Result
Home On the Side Soups

Pork-Stuffed Wonton Soup

Pork-Stuffed Wonton Soup
0
SHARES
0
VIEWS
Share on FacebookShare on Twitter

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.

Preparation: 25 minutes

Cook: 20 minutes

Level: Easy

Serves: 6
Update

Ingredients

  • 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

Preparation

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.

Previous Post

Vegan Blackberry Cobbler

Next Post

Middle Eastern Tabbouleh Salad

Next Post
Middle Eastern Tabbouleh Salad

Middle Eastern Tabbouleh Salad

  • About
  • Disclaimer
  • Privacy Policy
  • Contact Us

© 2023 letsgetcooking.org

No Result
View All Result
  • Breakfast
  • Lunch
  • Dinner
  • Desserts
  • Drinks
  • Vegan
  • On the Side
    • Appetizers
    • Salads
    • Soups
  • Kitchen Tips

© 2023 letsgetcooking.org