- 8 ounces shrimp, peeled, deveined, and finely chopped
- 4 ounces lean ground pork
- 1 cup finely sliced green onion, white and green parts, plus
- 1 tablespoon minced green parts
- 1/2 teaspoon honey
- 1 tablespoon plus 1/2 teaspoon peeled and minced fresh ginger
- 1 tablespoon plus 1/2 teaspoon minced garlic
- 3 1/2 tablespoons soy sauce
- 1 tablespoon plus 1 teaspoon toasted sesame oil
- 1 tablespoon plus 1 teaspoon rice vinegar
- 1/2 teaspoon salt
- 36 wonton wrappers
- 14 cups chicken stock or canned low-sodium chicken broth
- 8 ounces shiitake mushrooms, stemmed and thinly sliced
- 4 cups shredded Napa cabbage
- 2 cups snow peas or sugar snap peas, tips and string removed, halved on the diagonal
- 2 cups grated carrot
- 1/4 teaspoon crushed red pepper
In a medium bowl, combine the shrimp, pork, 1 tablespoon minced green onion, honey, 1⁄2 teaspoon of the ginger, 1⁄2 teaspoon of the garlic, 11⁄2 teaspoons of the soy sauce, 1 teaspoon of the sesame oil, 1 teaspoon of the rice vinegar, and 1⁄4 teaspoon of the salt. Mix thoroughly to combine.
Pour some water into a small bowl. Working on a flat surface, lay out about 6 wonton wrappers. Place a heaping teaspoon of the filling in the center of each wrapper. Using your fingers or a brush, lightly wet the edges of the wrapper with the water. Bring two opposite corners of the wonton together to form a triangle and enclose the filling, pressing the edges firmly around the mound of filling to eliminate any air pockets, and press to seal. Moisten the opposite ends of the long side and then bring the ends together, overlapping, and press to form a seal. Set the wontons aside on a plate. Repeat with the remaining filling and wrappers. When all the wontons are assembled, refrigerate them, uncovered, until ready to cook— up to overnight (see Note).
Add the stock, the remaining 1 tablespoon ginger and 1 tablespoon garlic, and 1⁄2 cup of the finely sliced green onion to a 6- quart or larger pot. Bring to a boil, reduce the heat to low, and simmer for 30 minutes. Strain the broth through a fine- mesh sieve into another pot or bowl, discard the solids, and return the broth to the pot. Return the soup to a simmer. Stir in the mushrooms, cabbage, snow peas, carrot, crushed red pepper, wontons, and remaining 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon vinegar, and 1⁄4 teaspoon salt. Bring the soup to a boil, reduce the heat to a simmer, and cook until the wontons are just cooked through, about 5 minutes.
Add the remaining 1⁄2 cup sliced green onions, remove from the heat, and gently ladle the soup into soup bowls. The wontons are tender; take care not to break them when serving.
Note: Prepared wontons may also be frozen (uncovered) on a plate or baking sheet. Once frozen, transfer the wontons to a resealable plastic food storage bag and keep frozen until ready to use, up to 1 month. There is no need to defrost before adding to the soup; just add 3 to 4 more minutes to the simmering time.
Thai Chicken And Coconut Soup
Beef Brisket Pho
Artichoke Soup With Poached Oysters
10 Vegetable Stir-fry
Chicken Pot Pie With A Biscuit Top
Braised Breast Of Veal With Fennel And Green Olives
Beef and Broccoli
Baked Semolina Gnocchi With Smoked Ham And Green Beans
Chicken And Black Beans With Chorizo
Southern-Style Chicken and Dumplings