Delish wonton soup

I know I have been really bad; blogging has been hard since I started this new MBA class. IT isn’t too hard, but it is the driest thing I’ve ever been reading and doing. And Oh! So time consuming. I also decided to focus on my husband for the holidays, he is so supportive that every minutes I had free (I worked through the Christmas break) I made sure he was cared by a very nice wife.



Anyhow, winter is the soup season and I am a huge fan of wonton soup. I like to add veggies to it and I like the soft broth.

Easy Wonton soup

- 1 package of wonton wrappers
- 1 package of grounded pork
- ½ cup of finely chopped shrimps
- 1 cup finely chopped Asian cabbage
- 1 cup bean sprouts
- 1 cup of minced green onions
- Salt and pepper
- 1 egg
- A little bit of milk
- Chicken broth

Put all the ingredients (but the wonton wrappers) in a bowl and mix. Lay the wrapper on the countertop and put a teaspoon full of the meat mixture in the middle of the wrapper. Lightly brush milk on the wrappers to make it sticky. Form the wonton.




When fresh, cook for 15-20 minutes in a boiling pot of chicken broth. You can also freeze the wonton and use them in other recipes. When I do soup from frozen, I boil them for 20-25 minutes.



To serve, add finely chopped Asian cabbage, green onion and bean sprouts to taste.