homemade wonton soup

Ingredients

• Servings: 8
• 1 bunch green onions, cut into 1/2-inch pieces, divided
• 6 fresh mushrooms, sliced
• 1 pound ground lamb
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 egg
• 1/4 cup dry bread crumbs
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (16 ounce) package wonton wrappers
• 8 cups chicken broth
• 16 uncooked medium shrimp, peeled and deveined (optional)
• 1 medium head bok choy, torn into 2-inch pieces
• 16 snow peas
• 1 dash soy sauce, or to taste (optional)
• 1 dash sesame oil, to taste (optional)

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• 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 lamb, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. stir to thoroughly mix the lamb filling.
• spoon about 1 tablespoon of the lamb filling 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 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.