Pork and Shrimp Wonton Soup

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A combination of shrimp and pork  gives this wonton soup a delicate flavor. Served with fried shallot garnish. I provided instructions to prepare this soup using both canned and from scratched broths.

Pork and Shrimp Wonton Soup
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Hello dear readers! I am starting today's blog post with a confession. What is that saying...never admit you made a mistake in the kitchen? Well, I am afraid that I will have to fess up because the evidence is staring at you in the face, or rather, the lack of evidence is staring at you in the face. What I mean is I forgot to use an ingredient in the batch of soup you see here. It wasn't until I started to post the pictures for this recipe that realized I forgot to make the fried shallot garnish! It's supposed to be sitting on top of the soup. Booo hooo...I really wanted you to see them!! 

I love the slight nuttiness and sweetness the shallots impart. They take practically no time to make. All it takes is a couple of thinly sliced shallots. Toss them in some hot oil and BAM! you got yourself a tasty little topper. Please don't forget to make them like I did if you decide to try this soup.

Pork and Shrimp Wonton Soup



I have made the stock using two different methods: by adding embellishments to canned chicken broth and by making from-scratch using pork bones and shrimp shells. Both are equally delicious but slightly different. The former is quicker to make while the latter takes longer. I find that canned broths vary in clarity and can be muddied in color. For this soup, I prefer a clear broth. The stock in theses pictures, as you can see, is clear and therefore is the homemade version. It requires a little bit of TLC, cooking at a gentle simmer...undisturbed. The surface needs to be skimmed to rid of impurities, and the finished stock requires straining. But the result is a delicate, tasty, and clear stock. It is worth the effort if you want to put in the time as it allows you to customize the flavor to complement the stuffed wontons, and all of the ingredients used are fresh. I have provided instructions for making both versions below.

Pork and Shrimp Wonton Soup










In parting, I hope you all have a great week! If you celebrate Halloween, then Happy Halloween week to you! If you don't observe the holiday, then I wish you a happy Friday in advance! Good luck avoiding all of the Elsas, minions, princesses, witches, and Spidermen out there. I will probably see all of them as I get around 300 visitors every Halloween! See you next time...

Pork and Shrimp Wonton Soup




Pork and Shrimp Wonton Soup




INGREDIENTS:

For Canned Stock Option:
2 (48 oz.) cans lower sodium chicken broth
1 (1-inch) chunk fresh ginger, peeled and sliced in half
1 tbsp. + 1 tsp. sesame oil
2 tsp. salt
1/2 tsp. black pepper
1 1/2 tbsp. sugar
1/3 cup chopped scallion

For Homemade Stock Option:
12 cups water
2 lbs. pork bones (I use fresh tail bones)
1 small onion, peeled and halved
1 clove garlic, smashed
1 1/2 tsp. salt
1 (1-inch) chunk fresh ginger, peeled and sliced in half
1 tbsp. + 1 tsp. sesame oil
2 tsp. salt
2 tsp. sugar
1/3 cup chopped scallion

For the Pork and Shrimp Wontons:
1 lb. shell-on shrimp
3/4 lb. ground pork
1/2 cup chopped scallion (greens only) 
1 clove garlic, minced
1 tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. black pepper
1 egg
1 (12 oz.) package wonton wraps
1 egg, beaten with 1 tbsp. water for egg wash
Water for boiling wontons

Fried Shallot Garnish:
2 shallots sliced 1/8-inch thick
1 cup canola or vegetable oil



INSTRUCTIONS:

Peel and devein shrimp. If making homemade stock, keep shells. Discard shells if using canned chicken broth. 

To make stock from cans: Place all ingredients (except scallion) in a large stock pot. Bring to a boil. Reduce heat to a simmer. Cover and simmer for 30 minutes. Remove ginger. Reduce heat to warm.

To make stock from scratch: Place all ingredients (except scallion) into a large stock pot. Add shrimp shells. Bring to a light boil. Reduce heat to a simmer. Cover and cook for at least one hour. Be sure to keep stock at a gentle simmer. Do not stir. Skim off foam and residue from the top of the broth using a large spoon 3 to 4 times during this period. Strain broth through a cheesecloth or fine mesh strainer. Discard solids. Return the clear broth to the stock pot and keep warm.

To Make Fried Shallots:
Preheat oil on between medium-medium high in a small skillet. Add shallots and cook until it become golden brown. Transfer to paper towel line plate. Set aside.

To make wontons: Bring a large stock pot of water to a boil then turn off heat and cover while the filling is being made. Grind up shrimp using a food processor. Place in a medium mixing bowl. Add pork, scallion, garlic, soy sauce, salt, black pepper, and one whole egg. Use hands to mix until well incorporated. Lay 8 wontons on a flat work surface. Brush egg wash around the edge of each wonton. Place a spoonful of the filling in the center of each wonton. Do not overstuff wonton to prevent them from opening up during cooking. Fold one corner of the wonton the opposite corner to form a triangle. Press edges firmly together to seal, squeezing out any air pockets during the process. Place on a greased, flat surface. Continue wrapping up the remaining 7 wontons. Repeat the entire process until all of the wontons are filled. 

To cook wontons: Bring the stock back to heat but not to a boil. Bring the water back to a boil. Divide wontons into three batches. Place the first batch of wontons into water. Boil about 6 minutes. You may need to reduce heat to a medium to prevent the stock from coming to a hard boil. It will cause the wontons to open up. Use a slotted spoon or skimmer to transfer the cooked wontons into the stock. Don't let the stock boil. Cook the remaining two batches of wontons. Add 1/3 cup chopped scallion. Serve with fried shallot garnish. Additional garnish suggestions: bean sprouts, chili peppers, Thai basil. Makes 6 servings.


20 comments:

Jen Lynn said...

This soup would be perfect for lunch on this chilly day. I love the wontons in it!

In Good Flavor /Food for the Finicky said...

I agree. There's nothing like soup to warm you from the inside out. Thanks for visiting, Jen!

Dana Blacklock said...

Mmm, this looks absolutely delicious. I love the photos as well, and your blog has a fantastic layout! I can't wait to see more :)

In Good Flavor /Food for the Finicky said...

Thank you for your sweet words, Dana!

Michelle Nahom said...

I've been big on soup lately...that fall chilly air makes me want to make soup all the time. I love this recipe and your instructions for the clear stock. My friend gave me instructions once for clear stock with making your own chicken broth and it worked pretty well, but I only did it once. Thanks for the directions AND for a great soup recipe! I have never tried anything like this! Hoping you will share this one with us at Foodie Fridays this week! :)

Pattie T. said...

Who misses the garnish? I mean, it's not like you forgot the wontons! This looks so delicious and is presented so beautifully that I am ready to dive right in.

In Good Flavor /Food for the Finicky said...

I'm so gad you like the recipe! I hope you try it...I'd love to hear how it turns out. I'll be sharing it on Food Fridays as well.

In Good Flavor /Food for the Finicky said...

Hi Pattie! I figured if I didn't mention it, someone might call me out on it. :) Thanks for stopping by!

Jennie said...

This looks so good!
Come share and link up with me today!
http://thediaryofarealhousewife.blogspot.com

In Good Flavor /Food for the Finicky said...

Thanks Jennie. I'll head over to your party.

Laura@Baking in Pyjamas said...

I love love love these kind of soups, it looks great. This has been featured as one of my favourites over at Sweet and Savoury Sunday. Stop by, grab a button and link up again with us this week. Have a great day!

In Good Flavor /Food for the Finicky said...

Thank you so much for the feature, Laura!! I look forward to attending your party this week!

Stephanie said...

WOW this looks SOOO good, you don't even need the fried shallot ;) ( I hate when I forget things like that too, seemingly small to the outside but not when the ingredients are your pride and joy!)- Your pictures are looking truly amazing, I love it- this looks delicious, I love the picture of the inside of the wonton, makes me really want some! :)

Katerina said...

Winter is here alright and this soup is the perfect thing to warm us up!

In Good Flavor /Food for the Finicky said...

So true...I could use some tonight!

In Good Flavor /Food for the Finicky said...

Thanks Stephanie! You're sweet! I get what you're saying. As bloggers we tend to get a little OCD about our work. I got a new Canon camera a couple of months ago and managed to learn just enough to do what I need to do.

Miz Helen said...

This is a beautiful Wonton Soup. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday.
Come Back Soon!
Miz Helen

In Good Flavor /Food for the Finicky said...

Thank you, Miz Helen!

cooking with curls said...

I never thought about the difference in clarity between homemade and store bought stock before! Maybe that is why my soups never taste the same as the ones in restaurants? Thanks so much for the tips. This soup looks amazing, even more so because it is already getting so cold here. :(

In Good Flavor /Food for the Finicky said...

Thank you! And feel your pain about the cold! I love restaurant broths. It's amazing how much flavor is packed into them. They really take the time to do it right. I agree, it can be a bit of a challenge to replicate the flavor at home...especially when you're pressed for time.

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