Pork Wonton Soup

Chef.at.Home's picture

May. 12, 2010


Lean ground pork 1/4 Pound
Chopped water chestnuts 1 Tablespoon
Green onion 1 , minced (Including Top)
Egg white 1
Soy sauce 1 1/2 Teaspoon
Sesame oil 1/2 Teaspoon
Cornstarch 1/2 Teaspoon
Salt 1/8 Teaspoon
Wonton wrappers 1/2 Pound
Egg white 1 , beaten
Chicken broth 6 Cup (96 tbs)
Sliced water chestnuts 1/4 Cup (4 tbs)
Sliced bamboo shoots 1/4 Cup (4 tbs)
White pepper 1 Pinch
Thinly sliced onion 1 Tablespoon (For Garnish)


Preparation Combine filling ingredients in a small bowl and mix well.

To fill each wonton, place 1 heaping teaspoon of filling in center of a wonton wrapper; keep remaining wrappers covered to prevent drying.

Brush edges of wrapper lightly with egg white.

Fold in half over filling to form a triangle; press edges firmly to seal.

Place filled wonton on a plate and cover with a damp cloth while filling remaining wrappers.

Cooking In a large pot of boiling water, cook wontons for 2 minutes or until filling is no longer pink.

Drain, then place in a bowl of cold water to prevent wontons from sticking together.

Bring broth to a boil in a large saucepan.

Add water chestnuts, bamboo shoots, sesame oil, and white pepper and cook for 1 minute.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 1112Calories from Fat 207

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 5766 mg240.25%

Total Carbohydrates 153 g51%

Dietary Fiber 7 g28%

Sugars 7 g

Protein 61 g122%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet