Rating: 4.33 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary test

prep:
45 mins
cook:
3 hrs 12 mins
additional:
10 mins
total:
3 hrs 67 mins
Servings:
8
Yield:
8 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

  • 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.

  • Serve soup garnished with green onions.

Nutrition Facts

451 calories; protein 39g; carbohydrates 42.1g; fat 13g; cholesterol 115.9mg; sodium 1110.2mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 4 stars
02/16/2018
I chose ths recipe because I like barbequed pork in my wonton soup. I made the Homemade Hoisin Sauce from Allrecipes for this recipe substituting 1 tbsp Sambal Oleck for the red pepper flakes. I used 20 ounces of ground pork since I am allergic to shellfish. Reduce rice vinegar as it was a little strong. I used my #100 scoop which is approximately 2 tsps to divy out the meat mixture this yielded 50 wontons. I used all chicken stock as this is what I had. I cooked half the wontons to eat now and froze the remaining in a single layer then transferred to a Ziploc bag. My family enjoyed this soup. I used the rest of the pork for egg rolls and fried rice it was very tasty. #AllrecipesAllstarsCanada #LunarNewYear Read More
(1)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/16/2018
I chose ths recipe because I like barbequed pork in my wonton soup. I made the Homemade Hoisin Sauce from Allrecipes for this recipe substituting 1 tbsp Sambal Oleck for the red pepper flakes. I used 20 ounces of ground pork since I am allergic to shellfish. Reduce rice vinegar as it was a little strong. I used my #100 scoop which is approximately 2 tsps to divy out the meat mixture this yielded 50 wontons. I used all chicken stock as this is what I had. I cooked half the wontons to eat now and froze the remaining in a single layer then transferred to a Ziploc bag. My family enjoyed this soup. I used the rest of the pork for egg rolls and fried rice it was very tasty. #AllrecipesAllstarsCanada #LunarNewYear Read More
(1)
Rating: 5 stars
10/23/2017
I used frozen wontons from Costco which cut down on prep time. I only cooked 8-10 wontons to start. There was plenty of broth so when I reheated the soup I added more frozen wontons...this way they don't get soaky and fall apart. To the chicken/beef broth I added 1/2 tsp of seasame oil to prevent the frozen wontons from sticking. I added 8 precooked shrimp chopped and a can of water chestnuts chopped and 10 cremini mushrooms chopped. The pork tenderloin added a flavourful taste to the broth. I forgot to add the soy sauce but it was good with out it. I used the full cup of chopped green onions and a few more to serve on top of the soup. I would definitely make this wonton soup again. Read More
(1)
Rating: 4 stars
08/15/2017
This was good but I recommend only making enough for one setting. Leftovers did not hold up well. The wonton's absorb all of the broth and then once re-heated they got overdone and mushy. I also felt the shrimp got lost with all of the pork. Overall good recipe though and one I would make again with some minor tweaks. Read More
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