Wonton Soup Pf Changs Restaurant Recipe 385 Recipes

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WONTON SOUP (P.F. CHANG'S RESTAURANT) RECIPE - (3.8/5)



Wonton Soup (P.F. Chang's Restaurant) Recipe - (3.8/5) image

Provided by [email protected]

Number Of Ingredients 21

For the Soup:
2 chicken breasts, cubed
1 lb small to medium shrimp, deveined with tails off
1 cup fresh spinach, torn into small pieces
1 cup mushroom, sliced
1 (8 ounce) can water chestnuts
1 teaspoon light brown sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped fresh ginger
6 cups chicken stock (I use 8 cups)
For the Wontons
6 ounces ground pork
8 medium shrimp, shelled and ground
1 teaspoon light brown sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped ginger
24 wonton wrappers

Steps:

  • Directions: 1. Bring chicken stock to a rolling boil, then add all the ingredients. 2. Cook until chicken and shrimp are cooked through, about 10 minutes. FOR WONTONS: 1. In a bowl, mix the pork, ground shrimp, brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger. 2. Blend well and set aside for 25-30 minutes for flavors to blend. 3. Place 1 tsp of the filling in the center of each wonton wrapper. 4. Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wnton over. 5. To cook, add wontons to the boiling chicken stock and cook for 4-5 minutes. 6. Transfer to individual soup bowls and serve.

PF CHANGS WONTON SOUP



Pf Changs Wonton Soup image

Make and share this Pf Changs Wonton Soup recipe from Food.com.

Provided by Valerie in Florida

Categories     Asian

Time 40m

Yield 6-7 serving(s)

Number Of Ingredients 19

2 chicken breasts, cubed
1 lb small to medium shrimp, deveined with tails off
1 cup fresh spinach, torn into small pieces
1 cup mushroom, sliced
1 (8 ounce) can water chestnuts
1 teaspoon light brown sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped fresh ginger
6 cups chicken stock (I use 8 cups)
6 ounces ground pork
8 medium shrimp, shelled and ground
1 teaspoon light brown sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped ginger
24 wonton wrappers

Steps:

  • Bring chicken stock to a rolling boil, then add all the ingredients.
  • Cook until chicken and shrimp are cooked through, about 10 minutes.
  • FOR WONTONS.
  • In a bowl, mix the pork, ground shrimp, brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger.
  • Blend well and set aside for 25-30 minutes for flavors to blend.
  • Place 1 tsp of the filling in the center of each wonton wrapper.
  • Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wnton over.
  • To cook, add wontons to the boiling chicken stock and cook for 4-5 minutes.
  • Transfer to individual soup bowls and serve.

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