Seafood Won Ton Soup Recipes

Steps:

• In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
• Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
• FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.

Steps:

• Mix pork, green onions, egg, and hot sauce for wontons together in a bowl; season with pepper. Refrigerate for 30 minutes.
• Place a heaping teaspoon of pork mixture in the center of a wonton wrapper. Moisten edges with water. Fold the bottom point to the top point, creating a triangle, and pinch to seal. Fold the outer 2 points in toward the center, pinching together. Repeat to form remaining wontons.
• Pour chicken broth in a pot and bring to a rolling boil. Add grated ginger. Add wontons and cook until they float to the surface, indicating they are ready, about 6 minutes.
• Serve, garnished with green onions and soy sauce.

Steps:

• TO MAKE THE WONTONS:.
• Place the scallops in a food processor.
• Blend the scallops into a coarse puree.
• Blend in half of the egg yolk (discard the remaining yolk).
• Transfer the scallop puree to a medium bowl.
• Stir the shrimp, cabbage, 1 tablespoon of soy sauce, 1 teaspoon rice wine, 1/4 teaspoon sesame oil, oyster sauce, 1 teaspoon ginger, red pepper flakes,(if using) and garlic into the scallop puree.
• Lightly dust a baking sheet with cornstarch.
• Place one wonton wrapper on a flat surface and place a generous teaspoon of the shrimp mixture in the center of the wonton wrapper.
• Lightly brush the edges of the wonton wrapper with a little water.
• Fold the wrappers in half, pressing the edges to seal and forming a rectangular-shaped dumpling.
• Moisten 2 folded corners with water then bring the corners together and press firmly to adhere.
• Place the wonton on the prepared baking sheet.
• Repeat with the remaining wrappers and shrimp mixture.
• TO MAKE THE SOUP:.
• Place the stock in a medium pot and bring to a boil over high heat.
• Add the remaining 2 tablespoons soy sauce, 2 tablespoons rice wine, 1 teaspoon ginger, red pepper flakes(if using) and 1/2 teaspoon sesame oil to the stock.
• Reduce the heat to a rolling simmer and add the seafood won tons.
• Allow to cook for approximately 4 minutes or until the filling is cooked through.
• Add the bok choy to the soup then ladle the soup into 4 serving bowls, dividing the bok choy and won tons evenly, and serve.
• Enjoy!

Steps:

• Mix all broth ingredients and bring heat in a saucepan.
• Meanwhile, make wontons by laying a wonton wrapper down and placing the shrimp in the middle with the back of it facing the edge. Wet your finger with water and wet edges. Fold edges together and pinch to seal.
• Fold all 3 points together and wet them to fuse them.
• Heat broth to a low boil and add wontons. Boil for 4 minutes. Top with green onion.