Pork and Shrimp Wonton Soup with Broccoli and Escarole

I'm all giddy thinking about sharing this recipe with you. This is another installment on my project with McCormick Gourmet. Thinking about what kind of recipe I wanted to make with farm-to-table ingredients and pairing with their high quality spices, I immediately thought of wonton soup. It's officially Fall and even though it's still warm here in Florida, I'm ready for soup. Okay, let's face it, I can have soup year-round.

I remember my Mom making wonton soup for us when I was a kid and how comforting it was. I would cut the wontons with the edge of my spoon and eat the dumpling part first and leave the “pasta” in the bowl and eat that last.

Although, this is a little different from the recipe she would make for us and a little non-traditional, it has so much flavor, it's very filling; good enough for a meal but not overfilling and full of fresh ingredients. It will make you feel good to make and eat. The wonderful thing about this recipe is you can switch out the fresh produce for what's in season and what you have on hand that's fresh. 

I used cabbage for the filling but you can use shredded Brussels sprouts if that's what you have on hand.

For the soup, I used escarole lettuce but you can use romaine lettuce or even sliced mushrooms if that's what you have. And instead of broccoli, you can use cauliflower or kale. The sky's the limit on what you can do as far as fresh produce in this soup!

Traditional wontons have a pork filling but I opted for a mixture of ground pork and shrimp. You can go all the way pork, all the way shrimp or mix it up like I did.

I smashed the shrimp with the side of my knife and then chopped it up.

Here's the line-up for this recipe: McCormick Gourmet Ground Ginger, Ground Coriander Seed, California Garlic Powder and Ground Cayenne Red Pepper. These are quality spices…a little bit goes a long way.

Add all of the filling ingredients along with the spices, salt and pepper.

And seriously, just use your hands to mix the filling up.

All done.

Add 1/2 tablespoon of filling to the middle of the wonton shell.

Fold up the opposite corners to meet.

I pat around the filling to make sure there are no air bubbles when you cook them.

A little easier to see.

Using your thumbs and fingers, pinch the wonton shell.

Pinch, pinch…

Pinch.

See my hands?

Almost done.

See how easy it is?

And I always say, when you turn it upside down, it looks like a ghost!

Doesn't this look like fun?

I boil them in small batches, 6 to 8 at a time for 4 minutes.

The soup broth is easy, it's chicken broth with McCormick Gourmet Ground Ginger and Ground Cayenne Red Pepper.

And guess what? These freeze rather nicely! Freeze them on a baking sheet in one layer and then place them in a zippered plastic bag and date it with a permanent marker. You can boil them straight from the freezer!

It's so warm and comforting. The little bit of Ground Cayenne Red Pepper gives the broth a nice little kick. The veggies in the soup make you feel good. This dinner was a winner in Curtis' book. Love love love, I hope you try this soon!

Recipe

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Pork and Shrimp Wonton Soup with Broccoli and Escarole Recipe

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 8

Ingredients

Wonton Filling

• ▢ 1/2 pound ground pork
• ▢ 1/2 pound shrimp, peeled, deveined and washed, smashed and chopped
• ▢ 2/3 cup chopped, small green cabbage
• ▢ 2 green onions, sliced thin (divided in half)
• ▢ 1/4 teaspoon McCormick Gourmet Ground Ginger
• ▢ 1/4 teaspoon McCormick Gourmet Ground Coriander Seed
• ▢ 1/2 teaspoon McCormick Gourmet California Garlic Powder
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon pepper
• ▢ wonton wrappers
• ▢ 8 to 10 cups low sodium chicken broth
• ▢ 1 tablespoon sesame oil
• ▢ 1 teaspoon McCormick Gourmet Ground Ginger
• ▢ one or two pinches McCormick Gourmet Ground Cayenne Red Pepper, optional
• ▢ broccoli, cut into florets
• ▢ sliced escarole or romaine lettuce

Instructions

• Add wonton filling ingredients to a medium-sized mixing bowl and mix together, you may have to use your hands.
• Add water to a medium-sized pot and bring a boil. Add chicken broth, sesame oil, ground ginger and ground cayenne red pepper to a large pot. Turn on low heat.
• Add 1/2 tablespoon filling to the middle of a wonton wrapper, fold so it's a triangle. Flatten out to ensure there are no air bubbles when boiling. Using your fingers and thumbs, pinch the wrapper shut.
• Boil wontons 6 to 8 at a time for 4 to 5 minutes. Remove with a slotted spoon and portion out to bowls for serving.
• Increase heat of the broth to high and allow to boil for about 5 minutes. About one or two minutes before ready to serve, add broccoli and green onions.
• Ladle broth over wontons and serve topped with escarole.

Notes

Freezing Tips: Freeze the filled wontons on a baking sheet in one layer for at least 20 minutes (not touching). and then place them in a zippered plastic bag and date it with a permanent marker. You can boil them straight from the freezer! When boiling them, add 1 or 2 minutes to the cook time for the wontons.

from The Little Kitchen

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Disclosure: This post by McCormick Gourmet. I’m thrilled to be working with them, I always share with you my own words and opinions and only work with brands that I love.