Wonton Soup Recipe

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• ¾ lb ground pork
  Ingredient note

  Source: ¾ lb ground pork
• 1 tablespoon fresh grated ginger or ginger paste
  Ingredient note

  Source: 1 tablespoon fresh grated ginger or ginger paste
• 1½ tablespoon soy sauce
  Ingredient note

  Source: 1½ tablespoon soy sauce
• 2 each green onions, thinly sliced
  Ingredient note

  Source: 2 green onions, thinly sliced
• ¼ cup panko bread crumbs
  Ingredient note

  Source: ¼ cup panko bread crumbs
• 1 each large egg
  Ingredient note

  Source: 1 large egg
• ¼ teaspoon salt
  Ingredient note

  Source: ¼ teaspoon salt
• ¼ teaspoon fresh ground black pepper
  Ingredient note

  Source: ¼ teaspoon fresh ground black pepper
• 46 each wonton wrappers
  Ingredient note

  Source: 36-46 wonton wrappers; upper source range endpoint used for shopping.
• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 1 teaspoon sesame oil
  Ingredient note

  Source: 1 teaspoon sesame oil
• 1 each medium yellow onion, chopped
  Ingredient note

  Source: 1 medium yellow onion, chopped
• 8 ounces baby Bella Mushrooms thickly sliced
  Ingredient note

  Source: 8 ounces baby Bella Mushrooms thickly sliced
• 2 each large carrots, cut into matchsticks
  Ingredient note

  Source: 2 large carrots, cut into matchsticks
• 2 ribs celery, chopped
  Ingredient note

  Source: 2 ribs celery, chopped
• 2 cloves garlic, minced
  Ingredient note

  Source: 2 cloves garlic, minced
• 1 tablespoon grated ginger or ginger paste
  Ingredient note

  Source: 1 tablespoon grated ginger or ginger paste
• 6 cups vegetable broth or low sodium chicken broth
  Ingredient note

  Source: 6 cups vegetable broth or low sodium chicken broth
• 5 cups Napa Cabbage chopped
  Ingredient note

  Source: 4-5 cups Napa Cabbage chopped; upper source range endpoint used for shopping.
• 2 each green onions chopped
  Ingredient note

  Source: 2 green onions chopped

1. In a small bowl, mix the pork, ginger, soy sauce, green onions, breadcrumbs, egg, salt, and pepper. Cover and place it in the refrigerator.
2. In a large stockpot or Dutch oven, heat the olive oil and sesame oil over medium heat. Cook the onion, mushrooms, carrots, and celery for 5-6 minutes, stirring frequently. Reduce the heat to low. Add the garlic and ginger and cook for 1 minute.
3. Add the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes or until the carrots are tender.
4. Place a wonton wrapper squarely in front of you. Dip your finger in cool water and moisten all around the edges of the wrapper. Place 1 teaspoon of the pork mixture in the center of the wrapper and bring the bottom half up over the filling. Press firmly along the sides to seal.
5. Moisten the left and right bottom corners of the rectangle. Bring those corners together and pinch firmly. While working with the wontons, keep the extra skins and stuffed wontons covered with lightly water-moistened paper towels.
6. Once the carrots are tender, add the stuffed wontons and the Napa Cabbage to the soup and simmer for 3-5 minutes or until they float. Garnish with green onions.