Chicken Shrimp Wonton Soup Recipes

WONTON SOUP

Steps:

• In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
• Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
• FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.

CHICKEN WONTON SOUP WITH SHRIMP

Steps:

• Place the chicken breast, 3/4 of the shrimp, the ginger and scallions in a food processor and process for 2-3 minutes. Add the egg, oyster sauce (if using), and seasoning and process briefly. Set aside.
• Place 8 wonton wrappers at a time on a surface in diamond fashion with a point towards you; moisten two adjoining edges with the cornstarch paste and place a rounded 1/2 teaspoon of the chicken/shrimp mixture in the center of each. Fold the dry edges over and pinch to seal. Simmer in salted boiling water for 4 minutes. Continue stuffing wrappers until chicken/shrimp mixture is gone.
• At this point, the wontons can be stored in the fridge overnight after they cool).
• Bring the chicken broth to a boil, add the remaining whole shrimp and the cucumber and simmer for 3-4 minutes to warm through. Adjust seasoning with salt and pepper. Add wontons to warm through. Serve hot in bowls and garnish with scallion, cilantro and diced tomatoes.

WONTON NOODLE SOUP

Steps:

• For the wonton filling: Place the shrimp, pork, 1 teaspoon salt, 1/2 teaspoon pepper, the oyster sauce and sesame oil in a medium bowl and mix with your hands to combine. Let marinate while you prepare the stock. (If time allows, marinate for at least 20 minutes and up to overnight; refrigerate if marinating for more than 2 hours.)
• For the broth: Bring 2 quarts water to a simmer in a large saucepan or pot and whisk in the chicken base until completely dissolved. Add the remaining broth ingredients and let simmer for at least 5 minutes.
• Continue making the wontons: Bring a large pot of salted water to a boil. Place about 1 teaspoon of the filling in the center of 1 wonton wrapper. Moisten the edges with some of the beaten egg. Pinch in all the sides to make a small sack, enclosing the filling. Transfer to a plate. Repeat with the remaining filling and wrappers.
• For the noodles: Add the noodles to the boiling water and cook according to the package directions. During the last 3 to 5 minutes of cooking time, add the wontons and continue to boil until the wontons are cooked through and float to the top. Drain the noodles and wontons.
• For the assembly: Ladle 2 cups of the broth into each of 4 deep bowls. Divide the noodles and wontons among the bowls. Garnish with the scallions and cilantro.