Homemade Wonton Soup Recipe

Dice the green onions and set aside all but 1 tablespoon. Slice the mushrooms and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms and place in a bowl with the ground pork 1 tablespoon sesame oil 1 tablespoon soy sauce egg bread crumbs salt and pepper. Stir to thoroughly mix the pork filling.

Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle fold them together and press them firmly to seal.

Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons one by one into the broth and let them cook for 3 to 5 minutes until they float to the surface. Reduce heat to a simmer and gently stir in the shrimp bok choy and reserved sliced mushrooms. Let the soup simmer 2 more minutes until the shrimp turn pink and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil and serve immediately.