Pork and Shrimp Wonton Soup

Pork and Shrimp Wonton Soup is a fantastic combination and makes this soup substantial and comforting without being heavy. Options for making the broth from scratch or using store-bought are provided.

Hello, dear readers! I am starting today’s blog post with a confession. What is that saying…never admit you made a mistake in the kitchen. Well, I am afraid that I will have to fess up because the evidence is staring at you in the face, or rather, the lack of evidence is staring at you in the face. What I mean is I forgot to use an ingredient in the batch of soup you see here. It wasn’t until I started to post the pictures for this recipe that I realized I forgot to make the fried shallot garnish! It’s supposed to be sitting on top of the soup. Please use your imagination!!

I love the slight nuttiness and sweetness the shallots impart. They take practically no time to make. All it takes is a couple of thinly sliced shallots. Toss them in some hot oil, and BAM! You got yourself a tasty little topper. Please don’t forget to make them like I did if you decide to try this soup.

I have made the broth using two different methods: by adding embellishments to canned chicken broth and by making it from scratch using pork bones and shrimp shells. Both are equally delicious but slightly different. The former is quicker to make, while the latter takes longer. I find that canned broths vary in clarity and can be muddied in color. 

For this soup, I prefer a clear broth. The broth in these pictures, as you can see, is clear and, therefore, is the homemade version. It requires a little bit of TLC, cooking at a gentle simmer…undisturbed. The surface needs to be skimmed to get rid of impurities, and the finished broth requires straining. But the result is a delicate, tasty, and clear broth. It is worth the effort if you want to put in the time, as it allows you to customize the flavor to complement the stuffed wontons, and all of the ingredients used are fresh. I have provided instructions for making both versions below.

In parting, I hope you all have a great week! If you celebrate Halloween, then Happy Halloween week to you! If you don’t observe the holiday, then I wish you a happy Friday in advance! Good luck avoiding all of the Elsas, minions, princesses, witches, and Spidermen out there. I will probably see all of them, as I get around 300 visitors every Halloween! See you next time…

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• 2 6-quart pots with lid, one for cooking the stuffed wontons and one for the soup stock.
• Fine mesh strainer with handle for transferring wontons.
• Small silicone brush for applying egg wash to wonton wrappers.

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Pork and Shrimp Wonton Soup

Author: Thao | In Good Flavor Cuisine:Asian-Inspired Courses:Soups Recipe Keys: High Protein C Carbohydrate

Difficulty:BeginnerPrep time: 45 minutesCook time:1 hour 40 minutesTotal time:2 hours 25 minutesServings:6 Servings

Description

Pork and Shrimp Wonton Soup is a fantastic combination and makes this soup substantial and comforting without being heavy. Options for making the broth from scratch or using store-bought are provided.

Ingredients

• For Canned Broth Option:
• 2 (48 oz.) cans lower sodium chicken broth
• 1 (1-inch) chunk fresh ginger, peeled and sliced in half
• 1 tbsp. + 1 tsp. sesame oil
• 2 tsp. salt
• 1/2 tsp. black pepper
• 1 1/2 tbsp. sugar
• 1/3 cup chopped scallion

For Homemade Broth Option:

• 12 cups water
• 2 lbs. pork bones (I use fresh tail bones)
• 1 small onion, peeled and halved
• 1 clove garlic, smashed
• 1 1/2 tsp. black pepper
• 1 (1-inch) chunk fresh ginger, peeled and sliced in half
• 1 tbsp. + 1 tsp. sesame oil
• 2 tsp. salt
• 2 tsp. sugar
• 1/3 cup chopped scallion

For the Pork and Shrimp Wontons:

• 1 lb. shell-on shrimp
• 3/4 lb. ground pork
• 1/2 cup chopped scallion (greens only) 
• 1 clove garlic, minced
• 1 tbsp. soy sauce
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 egg
• 1 (12 oz.) package wonton wraps
• 1 egg, beaten with 1 tbsp. water for egg wash
• Water for boiling wontons

Fried Shallot Garnish:

• 2 shallots sliced 1/8-inch thick
• 1 cup canola or vegetable oil

Instructions

1. Peel and devein shrimp. If making homemade broth, keep shells. Discard shells if using canned chicken broth. 
2. To make broth from cans:  Place all broth ingredients (except scallion) in a large stock pot. Bring to a boil. Reduce heat to a simmer. Cover and simmer for 30 minutes. Remove ginger. Reduce heat to warm.
3. To make broth from scratch:  Place all stock ingredients (except scallion) into a large stock pot. Add shrimp shells. Bring to a light boil. Reduce heat to a simmer. Cover and cook for at least one hour. Be sure to keep the broth at a gentle simmer. Do not stir. 
4. Skim off foam and residue from the top of the broth using a large spoon 3 to 4 times during this period. 
5. Strain broth through a cheesecloth or fine mesh strainer. Discard the solids. Return the clear broth to the stock pot and keep warm.
6. To make fried shallots: Preheat a small skillet between medium to medium-high. Add oil, then add shallots and cook until it becomes golden brown. Transfer to a paper towel-lined plate. Set aside.
7. To make wontons:  Bring a large stock pot of water to a boil, then turn off the heat and cover while the wontons are prepped.
8. Grind up shrimp using a food processor. Place in a medium mixing bowl. 
9. Add pork, scallion, garlic, soy sauce, salt, black pepper, and one whole egg. Use your hands to mix until well incorporated. 
10. Lay 8 wontons on a flat work surface. Brush egg wash around the edge of each wonton. Place a spoonful of the filling in the center of each wonton. Do not overstuff wonton to prevent them from opening up during cooking. 
11. Fold one corner of the wonton diagonally across to the opposite corner to form a triangle. Press edges firmly together to seal, squeezing out any air pockets during the process. 
12. Place on a parchment-lined or greased flat surface. Continue wrapping up the remaining 7 wontons. Repeat the entire process until all of the wontons are filled. 
13. To cook wontons:  Bring the broth back to heat but not to a boil. Bring the water back to a boil. 
14. Divide wontons into three batches. Place the first batch of wontons into water. Boil for about 6 minutes or until cooked through in the center. You may need to reduce heat to a medium to prevent the broth from coming to a hard boil. It might burst wontons open. 
15. Use a slotted spoon or skimmer to transfer the cooked wontons into the broth. Cook the remaining two batches of wontons and place into the broth.
16. Add 1/3 cup chopped scallion to the broth. 
17. Serve with fried shallot garnish. Additional garnish suggestions: bean sprouts, chili peppers, Thai basil. 
18. Makes 6 servings.

Note

• Cook time provided in the recipe card specs is for making broth from scratch. Cook time for canned broth is about 45 minutes before adding stuffed wontons.

Keywords:Wonton Soup, Pork and Shrimp, Asian Soup, Broth From Scratch

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