Instant Pot Wonton Soup

pressureluckcooking.com

teeashe

subheading: For The Wontons:

1 lb of ground pork

1 large shallot, finely chopped

⅓ of a bunch of scallions, finely chopped

4 large shiitake mushrooms, finely chopped (optional if you hate mushrooms but it’s a great texture enhancer)

1 tbsp of low-sodium soy sauce

2 tbsp of Shaoxing (Shaohsing) rice wine (or cooking sherry if you cannot find, but I do suggest using this as it can be found in many major or international markets and online)

2 tbsp of sesame oil

½ tsp of seasoned salt

½ tbsp of squeeze or minced ginger (optional)

Package of wonton wrappers, square-shaped is preferable and thawed (usually found in the frozen section of many major or international markets)

subheading: For The Soup:

1 lb of chicken tenders/thighs, sliced into thin strips about ¼″ long (optional, but I love this in my wonton soup)

6 cups of low sodium chicken broth

½ tsp of garlic powder (NOT the same as garlic salt)

½ tbsp of squeeze or minced ginger (you can add another ½ tbsp if you want a stronger flavor of ginger in the broth)

2 tbsp of Shaoxing (Shaohsing) rice wine (or cooking sherry if you cannot find, but I do suggest using this as it can be found in many major or international markets and online)

2 tbsp of low-sodium soy sauce

2 tsp of sesame oil

2 tsp of seasoned salt

1 tsp of sugar

1 tsp of turmeric

5-8 oz bag of baby spinach

The remaining ⅔rds of the bunch of scallions, sliced

Chow mein noodles, for topping (optional)

Directions at pressureluckcooking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer