I know this PF Changs Wonton Soup recipe like the back of my Chang. (What? I’m a Community fan!) Okay, actually this is a fairly new recipe for me, but I’m trying to come up with more soups and salads for the new year – and I think this one is good. What do you think?

Ingredients (Soup)

• 2 chicken breasts, cubed
• 1 lb medium shrimp, deveined with tails off
• 1 cup fresh bok choy, chopped
• 1 cup mushroom, sliced
• 1 (8 oz) can water chestnuts
• 1 tsp light brown sugar
• 1 tbs rice wine or 1 tablespoon dry sherry
• 1 tbs soy sauce
• 1 tsp finely chopped scallion
• 1 tsp finely chopped fresh ginger
• 8 c chicken stock

Ingredients (Wontons)

• 6 oz ground pork (or chicken)
• 8 medium shrimp, shelled and ground
• 1 tsp light brown sugar
• 1 tbs rice wine or dry sherry
• 1 tbs soy sauce
• 1 tsp finely chopped scallion
• 1 tsp finely chopped ginger
• 24 wonton wrappers

Directions

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

2. Meanwhile, in a bowl mix the pork, ground shrimp, brown sugar, rice wine/sherry, soy sauce, scallions and chopped ginger. Blend well and set aside for 25-30 minutes for flavors to blend.

3. Lay out a wonton wrapper, and place 1 tsp of the filling in the center. Using a small bowl of water, wet the edges of each wonton and fold the wonton together, then press the edges together to make a seal.

4. When done with all the wontons, add them to the boiling chicken stock and cook for 4-5 minutes.

5. Transfer to individual soup bowls and serve.

PF Changs Wonton Soup Recipe Tips

Making the wontons takes practice, both to make them look right and to get them to stay together while cooking. Don’t get discouraged – just make more!