I’m not a huge soup person but there are a few that I really do love – beet soup, beet soup and, probably my favourite, wonton soup. I love the hearty meat filled dumplings and I also love adding lots of extras like shrimp and veggies to the broth to make it a meal. Wonton is commonly made with ground pork, and I do like it that way, but I also like to change it up a bit and use ground turkey in my filling. You can easily substitute ground pork in this recipe if you prefer but if you haven’t yet tried it with turkey you should give it a try! My recipe calls for shrimp as well but if you’re not a shrimp fan (it’s really subtle in the filling) or have an allergy you can skip it.
- 1 package of wonton wrappers
- 1 pound of ground turkey
- ¾ cup of shrimp roughly chopped
- 2 green onions finely chopped
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of ginger
- salt and pepper to preference
- 7 cups of turkey (or chicken) broth
- ½ tsp of chopped garlic (one clove)
- 1 teaspoon of sesame oil
- 1 tablespoon of soy sauce
- 1 teaspoon of ginger
- salt to taste
- 1 large carrot sliced
- 2 green onions chopped
- 3 bock choy leaves roughly chopped
- ½ cup shrimp
- Place all of the wonton filling ingredients in a large bow and mix well to combine.
- Place 1 heaping teaspoon of filling into the centre of a wonton.
- Follow the directions below this recipe for folding the wontons.
- Place the folded wontons on a cookie sheet and set aside.
- Place all of the soup ingredients in a large stock pot and cook over medium heat.
- Fill another large pot with water and bring to a boil.
- Place wontons in the boiling water - you might have to do this in batches - and cook until the wontons float to the top (about 4 or 5 minutes).
- Transfer the cooked wontons to the stock pot with the soup.
- Serve and enjoy!
- Note if you have more wontons than you need for your soup you can freeze them uncooked to use at a later date. Just place them on a cookie sheet in the freezer until frozen and then place them in a freezer bag or container.
Folding the Wontons
There are several ways of doing this and I’ve tried a few. This method is my favorite.
Place one wonton wrapper on the counter. Be sure to cover the other wrappers with plastic wrap or a clean dish towel to keep them from dying out. Place 1 heaping teaspoon of filling in the centre of the wrapper.
Next use your finger to lightly moisten all the edges of the wrapper. Take one corner and fold it up to make a triangle. Gently press any air out and seal all the edges.
Place the wonton on the counter in front of you with the point on the top. Slightly moisten the top of the left corner and the bottom of the right corner. Grab a corner in each hand, between your thumb and index finger, and bring them together towards you.
Press the left side over the right and press to seal.
This might take a bit of practice but I find I always have way more wrappers than I need so if I mess up I just remove the filling and start again. You’ll get the hang of it quickly I’m sure!
My husband and myself love wonton soup, and this recipe sounds delish!!
Another great easy and versatile recipe of yours to add to my repertoire. Before you know it, I’ll be able to call myself a cook!?