Wonton Soup - America's Best Copycat Recipes

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Wonton Soup

CHINESE RESTAURANTS > PF Chang's
WONTON SOUP
PF Chang's China Bistro Copycat Recipe

Serves 6-7

For the Soup:
2 chicken breasts, cubed
1 lb small to medium shrimp, deveined with tails off
1 cup fresh spinach, torn into small pieces
1 cup mushroom, sliced
1 (8 oz) can water chestnuts
1 teaspoon light brown sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped fresh ginger
6 cups chicken stock

For the Wontons:
6 ounces ground pork
8 medium shrimp, shelled and ground
1 teaspoon light brown sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped ginger
24 wonton wrappers

For Soup: Bring chicken stock to a rolling boil, then add all the ingredients. Cook until chicken and shrimp are cooked through, about 10 minutes.

For Wontons: In a bowl, mix the pork, ground shrimp, brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger. Blend well and set aside for 25-30 minutes for flavors to blend. Place 1 teaspoon of the filling in the center of each wonton wrapper. Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wonton over. To cook, add wontons to the boiling chicken stock and cook for 4-5 minutes. Transfer to individual soup bowls and serve.
 
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