An enjoyable chicken burger for the whole family! My oldest daughter, Natasha, gets quite excited whenever I say that we are eating these for dinner. With three kids, we prefer to grate the onion rather than finely slice it because it is easier to conceal. These make a wonderfully warming supper when served with mashed potatoes and Caesar salad.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 bunch green onions, cut into 1/2-inch pieces, divided
- 6 fresh mushrooms, sliced
- 1 pound ground pork
- 1 tablespoon sesame oil (Optional)
- 1 tablespoon soy sauce (Optional)
- 1 egg
- ¼ cup dry bread crumbs
- ¼ teaspoon salt
- ½ 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)
Instructions
- 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.
Nutrition Facts
| Calories | 363 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 3 g |
| Protein | 23 g |
| Saturated Fat | 4 g |
| Sodium | 683 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Great tasting soup and best of it….super easy to prepare! Was a little intimidated since I’ve never made wontons before but was very pleased with how easy they are to prepare. The only challenge was that our local supermarket does not carry wonton wrappers so I had to make a trip to the Asian markets. Look forward to making again!
As written it is a solid start but a tad bland in my opinion. Wasn’t much I could do about the wontons after making them but I tasted the broth as I went and ended up adding some ginger, garlic, sambal and rice vinegar. Definitely a personal preference thing – take this basic recipe and personalize it and you will be happy!
I love this recipe. Since we are all shut in with the pandemic I decided to make this for myself. Going to buffets this was my favourite, I would fish out the wontons and eat them off a plate. I added a pinch of Kosher salt and garlic powder to the meat mixture. Having a glass of water or a cereal bowl, I would dunk the wrappers in and out then take a pinch of the meat put it in the middle and squeeze the edges together, it went rather swiftly. I did use a different pot to boil them before adding to stock as other suggested. I had a package of double wrappers so ended up making up a second batch and preboiling with bok choy and will freeze in baggies to make bowls when I feel like having some wonton soup. Thank you for sharing your recipe it is just like my favourite take out.
Outstanding recipe! Scaled back as I made it for one. Needed 2 cans of chicken broth. Otherwise just cut all the other stuff by 4 with a bit more breadcrumbs (Panko) as you really can’t use a quarter egg??
OMG Really easy to make and wonderful flavor.. This is one of my favorites
Did not make any changes. Soup was delicious.
Made the wontons as a family affair. ??. The soup turned out great and the wontons were amazing. Will make it again.
Excellent and pretty easy! The video on how to fold the wontons made it simple.
I do cook my wontons separately in boiling water as it allows my broth to be less cloudy and mor flavourful. The wontons freeze well. Do not cook before freezing. I freeze in a single layer then transfer to ziplock bags. This prevents them from sticking together. Wonderful to have on hand. Great recipe !
Due to allergies, Used a soy sauce substitute, no shrimps, no mushrooms, no peas, olive oil instead of sesame oil and no bokchoy. Added a few extra seasonings and homemade wontons. I need to practice my wonton shaping skills but otherwise it turned out with excellent flavor!
Quick easy. I use have chicken broth and Half Pho.. What a great combination!
Added broccoli, celery, carrots and baby corn for more of a wor-wonton affect. Also added a TBSP of maggi sauce for extra flavor.
what a great recipe. I didn’t have any bok choy but I did add shrimp into my soup for a little bit extra flavour
Delicious!
I made this recipe, as written, and found it to be very bland. It also took quite a while to stuff/seal all the won tons.
love the recipes
very very good. I added noodles which made it even better.
no changes and yes I will definitely make it again
So delicious! Just added extra veggies.
This was delicious! I doubled the stock and used frozen potstickers I had to make it doable on a weeknight. There were no leftovers so I take that as a win!
Easy and so delicious. I use ground chicken only because my family doesn’t love pork. It’s great either way.