Authentic Wonton Soup

This wonton soup has been perfected through trial and error. Be sure to use fresh ingredients. Please follow all the steps and you will not be disappointed!

Step: 1

Rub pork tenderloin with 2 tablespoons hoisin sauce. Season with red pepper flakes.

Step: 2

Place pork tenderloin in a slow cooker. Cook on High until tender, 3 to 4 hours. Cool until easily handled, about 10 minutes. Chop into small pieces.

Step: 3

Mix remaining 2 tablespoons hoisin sauce, ground pork, shrimp, bread crumbs, rice vinegar, cilantro, ginger, and soy sauce together in a large bowl.

Step: 4

Place a 3/4-inch round ball of ground pork filling in the center of each wonton wrapper. Brush edges with water; fold and seal.

Step: 5

Bring chicken stock and beef stock to a low boil in a large pot. Stir in pork tenderloin. Add wontons; cook until ground pork filling is no longer pink in the center, about 7 minutes. Reduce heat to very low.

Step: 6

Serve soup garnished with green onions.

Per Serving: 451 calories; protein 39g; carbohydrates 42.1g; fat 13g; cholesterol 115.9mg; sodium 1110.2mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it makes have a few notable differences. The raw animal vested is chopped into smaller pieces but of being processing menu all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.