Recipe of the month – Wonton Soup

It’s soup season! Sodium increases your risk of poor health. the homemade form of this popular soup has about half as much salt as a restaurant version. Prepare your own food at home so that you can control the amount of salt you eat! Thanks to our partners at Alberta Health Services for providing this delicious recipe.

Ingredients for 10 servings

For the filling:

• 1⁄2 cup Chinese cabbage, finely chopped
• 1 cup shrimp, shell removed, chopped
• 2 cups lean ground pork
• 3 sprigs green onion, finely chopped
• 1 1/2 tbsp cornstarch
• 2 tsp soy sauce
• 1 1/2 tsp sesame oil
• 1 tsp oyster sauce
• 1 medium egg white, lightly beaten
• 1 lb wonton wrappers

For the soup:

• 8 cups low sodium chicken broth
• 1/2 tsp sesame oil
• 3 cups Chinese greens: cabbage, napa or bok choy, chopped
• 3 sprigs green onion, thinly sliced

Directions

For the filling:

1. Squeeze cabbage to remove moisture
2. In a medium bowl, mix cabbage with shrimp, pork, green onion, cornstarch, soy sauce, sesame oil and oyster sauce. Set aside
3. Place 1 wonton wrapper on work surface with one point facing you
4. Add one teaspoon of the filling (to make a small triangle), moisten side corners of the triange with egg white; bring side corners together, overlapping slightly. Pinch corners together to seal. Repeat for all wonton wrappers

For the soup:

1. In a large pot, bring chicken broth to a boil. Add wontons and cook until filling is no longer pink (internal temperature of 160°F/ 71°C)
2. Add Chinese greens, sesame oil and onion. Bring to a boil and cook for another 2 to 3 minutes.