Wanton Soup Recipe? 10 points!?

I went to a teriyaki place the other day and ordered the wanton soup. OMG it was aazing. It had a clear broth, full of flavor, lots of regualr pepper and of course wantons. PLEASE help me make this! 10 points for the recipe!Wanton Soup Recipe? 10 points!?
Ingredients:


8 oz ground pork


1 scallion, chopped


1/4 tsp ground ginger


1/2 tsp cornstarch


24 wonton skins


5 cups water


8 cups chicken broth


1 tbsp soy sauce


1 cup spinach or watercress, torn in pieces











In a large bowl, mix the pork, scallion, ginger, and cornstarch. Cook until the pork loses its pink; drain off fat. When cool, place 2 teaspoons of filling in the center of each wonton skin. Moisten the edges with water. Fold each in half to form a triangle and press edges together. Then moisten the outside points of each triangle and pinch together. Cover and refrigerate for up to 1 day.





In a large pot, bring the water to a boil. Add the wontons. Return to a boil, reduce the heat, and simmer, uncovered, for 2 minutes, or until the dumplings float to the top. Drain.





Heat the broth and add the soy sauce and spinach. Bring just to a boil and remove from the heat. Place 3 wontons in each soup bowl and ladle the hot broth on top. Serves 6Wanton Soup Recipe? 10 points!?
INGREDIENTS





* 1/2 pound boneless pork loin, coarsely chopped


* 2 ounces peeled shrimp, finely chopped


* 1 teaspoon brown sugar


* 1 tablespoon Chinese rice wine


* 1 tablespoon light soy sauce


* 1 teaspoon finely chopped green onion


* 1 teaspoon chopped fresh ginger root


* 24 (3.5 inch square) wonton wrappers


* 3 cups chicken stock


* 1/8 cup finely chopped green onion





DIRECTIONS





1. 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.


2. 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.


3. 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.





Notes





Uncooked wontons will keep in freezer for a good 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen and cooked 2 minutes longer.)





TO FRY: Heat 2 to 3 cups of oil in a wok until hot. Deep-fry wontons in batches until golden, 2 to 3 minutes on each side. Drain. Serve with dipping sauce or duck sauce, also called plum sauce.











this recipes has grreat reviews and tips


you can change serving size and it will change measurments for you





also if you dont want meat in it just simply dont add it





really good site for any recipes
INGREDIENTS


1/2 pound boneless pork loin, coarsely chopped


2 ounces peeled shrimp, finely chopped


1 teaspoon brown sugar


1 tablespoon Chinese rice wine


1 tablespoon light soy sauce


1 teaspoon finely chopped green onion


1 teaspoon chopped fresh ginger root


24 (3.5 inch square) wonton wrappers


3 cups chicken stock


1/8 cup finely chopped green onion





DIRECTIONS


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.


Notes





Uncooked wontons will keep in freezer for a good 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen and cooked 2 minutes longer.)





TO FRY: Heat 2 to 3 cups of oil in a wok until hot. Deep-fry wontons in batches until golden, 2 to 3 minutes on each side. Drain. Serve with dipping sauce or duck sauce, also called plum sauce.
WONTON SOUP





1 beaten egg


1/4 c. finely chopped onion


1/4 c. finely chopped water chestnuts


1 tbsp. soy sauce


2 tsp. grated fresh ginger root


1/2 tsp. sugar


1/2 tsp. salt


1/8 tsp. pepper


1/2 lb. ground pork


1 (4 1/2 oz.) can shrimp, drained


40 wonton skins


8 c. water





For filling, combine all ingredients except wonton skins and water. Position wonton skin with one point towards you. Spoon 1 rounded teaspoon of filling just below center of skin. Fold bottom point of skin over the filling. Roll up skin and filling, leaving 1 inch at the top of skin. Moisten the right-hand corner with water. Grasp the two lower corners of triangle; bring these towards you below the filling. Overlap the left over the right corner, press and seal. Use 20 wontons in soup. Wrap and freeze remaining.


Bring 8 cups water to boil. Drop wontons one at a time. Simmer, uncovered about 3 minutes. Remove and rinse; drain.








SOUP:





6 c. chicken broth


1 c. coarsely shredded Chinese cabbage


1 c. thinly sliced mushrooms


1 (6 oz.) pkg. frozen pea pods, thawed and halved lengthwise


1/2 c. thinly sliced bamboo shoots


4 green onions, bias-sliced, 1 1/2 inch





In large saucepan bring chicken broth to boiling. Add vegetables (not onions) and wontons. Simmer uncovered, 4-5 minutes. Stir in green onion. Ladle soup into individual serving bowls.


Serves 6-8.
Easiest, tasty and authentic...buy fresh or frozen ready made wontons at the grocers. Start with 1 qt. chicken stock, bring to a simmer, add wontons, 2 Tbsps. soy sauce, 1 Tbsp. sesame oil, several scallions sliced thin and a pinch of red pepper flakes (optional). Simmer until wontons are tender and serve.