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SHRIMP WONTON SOUP Recipe

Ingredients

How to make it

  • 1. Mix together all the wonton ingredients, except wrappers, in a medium bowl. (The filling can be covered and refrigerated for 1 day.)
  • 2. Fill and shape the wontons. Place the filled wontons on a large baking sheet covered with parchment or wax paper and refrigerate, uncovered, for at least 20 minutes or up to a few hours.
  • 3. Bring 4 quarts of water to a boil in a large pot. Add salt to taste and the wontons. Cook until the wontons are tender, 3 to 4 minutes. Lift the wontons from the water with a slotted spoon and set them aside in a single layer on a large plate.
  • 4. Meanwhile, bring the stock to a simmer in a large stockpot or Dutch oven. Add the salt, greens, carrots, and scallions and cook to blend flavors, 3 to 4 minutes. Add the cooked wontons and snow peas (if using) and simmer until the wontons are heated through, 1 to 2 minutes. Season with salt and pepper to taste and serve immediately.
  • Note: Shaping Wontons
  • 1. Place a wonton skin on a flat, dry work surface with a corner pointing toward you. Place 1 teaspoon of filling in the center of the wrapper. Lightly brush the two edges farthest from you with water.
  • 2. Fold the wonton in half, away from you, making a triangle. Press edges firmly to seal.
  • 3. Lightly brush the two corners nearest you with water, fold them over your finger, and press together to seal.
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