In Good FlavorPork 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
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 Homemade Broth Option:
For the Pork and Shrimp Wontons:
Fried Shallot Garnish:
Instructions
- Peel and devein shrimp. If making homemade broth, keep shells. Discard shells if using canned chicken broth.
- 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.
- 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.
- Skim off foam and residue from the top of the broth using a large spoon 3 to 4 times during this period.
- Strain broth through a cheesecloth or fine mesh strainer. Discard the solids. Return the clear broth to the stock pot and keep warm.
- 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.
- 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.
- Grind up shrimp using a food processor. Place in a medium mixing bowl.
- Add pork, scallion, garlic, soy sauce, salt, black pepper, and one whole egg. Use your hands to mix until well incorporated.
- 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.
- 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.
- 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.
- To cook wontons: Bring the broth back to heat but not to a boil. Bring the water back to a boil.
- 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.
- 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.
- Add 1/3 cup chopped scallion to the broth.
- Serve with fried shallot garnish. Additional garnish suggestions: bean sprouts, chili peppers, Thai basil.
- 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.
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This soup would be perfect for lunch on this chilly day. I love the wontons in it!
I agree. There's nothing like soup to warm you from the inside out. Thanks for visiting, Jen!
Mmm, this looks absolutely delicious. I love the photos as well, and your blog has a fantastic layout! I can't wait to see more 🙂
Thank you for your sweet words, Dana!
I've been big on soup lately…that fall chilly air makes me want to make soup all the time. I love this recipe and your instructions for the clear stock. My friend gave me instructions once for clear stock with making your own chicken broth and it worked pretty well, but I only did it once. Thanks for the directions AND for a great soup recipe! I have never tried anything like this! Hoping you will share this one with us at Foodie Fridays this week! 🙂
Who misses the garnish? I mean, it's not like you forgot the wontons! This looks so delicious and is presented so beautifully that I am ready to dive right in.
I'm so gad you like the recipe! I hope you try it…I'd love to hear how it turns out. I'll be sharing it on Food Fridays as well.
Hi Pattie! I figured if I didn't mention it, someone might call me out on it. 🙂 Thanks for stopping by!
This looks so good!
Come share and link up with me today!
http://thediaryofarealhousewife.blogspot.com
Thanks Jennie. I'll head over to your party.
I love love love these kind of soups, it looks great. This has been featured as one of my favourites over at Sweet and Savoury Sunday. Stop by, grab a button and link up again with us this week. Have a great day!
Thank you so much for the feature, Laura!! I look forward to attending your party this week!
WOW this looks SOOO good, you don't even need the fried shallot 😉 ( I hate when I forget things like that too, seemingly small to the outside but not when the ingredients are your pride and joy!)- Your pictures are looking truly amazing, I love it- this looks delicious, I love the picture of the inside of the wonton, makes me really want some! 🙂
Winter is here alright and this soup is the perfect thing to warm us up!
So true…I could use some tonight!
Thanks Stephanie! You're sweet! I get what you're saying. As bloggers we tend to get a little OCD about our work. I got a new Canon camera a couple of months ago and managed to learn just enough to do what I need to do.
This is a beautiful Wonton Soup. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank you, Miz Helen!
I never thought about the difference in clarity between homemade and store bought stock before! Maybe that is why my soups never taste the same as the ones in restaurants? Thanks so much for the tips. This soup looks amazing, even more so because it is already getting so cold here. 🙁
Thank you! And feel your pain about the cold! I love restaurant broths. It's amazing how much flavor is packed into them. They really take the time to do it right. I agree, it can be a bit of a challenge to replicate the flavor at home…especially when you're pressed for time.
Just the other day I bought a can of whip cream to garnish a couple desserts I was making. Yesterday I was editing the pictures and realized I never used the whipped cream! Oh well, right? Anyway, I love a good homemade broth and usually keep some in the freezer at all times! Wonton soup is one of my favorites, but I must admit I buy the wontons a lot of the time! Making them from scratch is so time consuming (at least for me).
I call what you and I did the cranberry sauce syndrome…at our Thanksgiving dinner table, we forget to put out the cranberry sauce half of the time, despite our best effort. Wonton soup is good any way you can get it whether the wontons are pre-made or from scratch!