Recipe: Wonton Soup (PF Changs copycat) with Homemade Wontons

WONTON SOUP (PF CHANGS COPYCAT)

SOUP:
4 cups chicken stock
2 chicken breasts, cubed
1 lb small to medium shrimp, deviened with tail off (can use cooked, uncooked, fresh or frozen)
1 cup fresh spinach, torn into small pieces
1 cup mushrooms, sliced
1 (8 oz) can of water chestnuts
2 tbsp soy sauce
1 tbsp Chinese rice wine or dry sherry
1 tsp light brown sugar
1 tsp finely chopped scallion
1 tsp finely chopped fresh ginger

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

Note: For wonton soup, add 24 wontons.

HOMEMADE WONTONS:
6 oz pork, not too lean and roughly chopped
8 medium shrimp, shelled and ground
1 tbsp Chinese rice wine or dry sherry
1 tbsp soy sauce
1 tsp light brown sugar
1 tsp finely chopped scallion
1 tsp finely chopped fresh ginger
24 wonton wrappers

In a bowl, mix the chopped pork and ground shrimp with rice wine or sherry, soy sauce, brown sugar, scallions, and chopped ginger. Blend well and set aside for 25-30 minutes for the 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 WONTONS:
Add wontons to boiling chicken stock and cook for 4-5 minutes.

Transfer to individual soup bowls and serve.

Adapted by Kevin from The Wok Cookbook
Source: Epicuirous