Servings per recipe: 8 servings
Calories per serving: 165 calories
Ingredients
1/8 cup + 1 tsp. green onion, chopped finely, divided
1 tbsp. light soy sauce
1 tbsp. Chinese rice wine
1 tsp brown sugar
2 oz. peeled shrimp finely chopped
½ lb. ground pork
24 pieces wonton wrappers
3 cups chicken stock
1 tsp. chopped fresh ginger root
½ cup spiral carrots
1 cup spiral jicama
4 pcs baby Bok choi
1 cup spiral zucchini
Directions
- First, make your wonton by mixing thoroughly ginger, 1 tsp green onion, soy sauce, wine, sugar, shrimp and ground pork in a medium bowl. Let mixture stand for at least 25 minutes before placing in wonton wraps.
- To wrap, ground pork mixture in wonton wrapper. On 1 wonton wrap place a tsp. of the pork mixture in the center. Dip 2 fingers in a bowl of water and moisten the edges of wrapper. Fold wrapper diagonally to make a triangle (sealing the filling inside). To seal, press the edges. Then, fold the wrapper in two again, moisten the corners to seal. Repeat process for the rest of the wrappers.
- To make the soup, place chicken stock in a pot of water and bring to a boil. Once boiling, add wonton, cover pot, lower fire to a simmer and cook for 4 minutes.
- Add spiral carrots, jicama, Bok choi, and zucchini and continue cooking for a minute or 2. Then remove from fire.
- To serve, in 8 bowls place 3 wontons each and equally divide the soup and noodles.
