Won Ton Soup
By joeyagielo
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Ingredients
- 1/2
- lb. ground pork
- 1/4
- cup finely chopped shiitake mushrooms
- 1/4
- cup finely chopped water chestnuts
- 2
- green onions, finely chopped
- 2
- Tbsp. KRAFT GOOD SEASONS Asian Sesame with Ginger Dressing
- 1
- egg, separated
- 32
- square won ton wrappers
- 8
- cups fat-free reduced-sodium chicken broth
- 1
- cup thinly sliced shiitake mushrooms
- 1/2
- cup thinly sliced water chestnuts
- 2
- green onions, sliced
Details
Servings 8
Level of difficulty Average
Preparation time 45mins
Cooking time 10mins
Cost Average budget
Preparation
Step 1
MIX meat, mushrooms, water chestnuts, onions, dressing and egg yolk until well blended. Spoon evenly onto won ton wrappers, adding about 1 tsp. of the meat mixture to each wrapper.
BEAT egg white lightly. Brush onto edges of each wrapper; fold in half to form triangle. Press edges together to seal. Bring opposite corners of long edge of each triangle together, overlapping corners; brush with egg white to seal.
COMBINE chicken broth, mushrooms, water chestnuts and onions in large saucepan. Bring just to boil on medium heat. Carefully add won tons; simmer 4 min. or until filling is cooked through, stirring occasionally. Serve immediately.
HOW TO PREVENT WON TON WRAPPERS FROM DRYING OUT
Keep won ton wrappers covered with plastic wrap until ready to use. Wrap any remaining won ton wrappers tightly in plastic wrap and store in freezer.
MAKE AHEAD
Fill won tons as directed. Place in single layer on baking sheet. Freeze 1 hour or until frozen. Transfer to resealable plastic bag; seal bag. Freeze up to 1 month. Thaw in refrigerator before adding to hot soup to cook as directed.
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