Close
Prep Time:40 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:40 minsTotal Time:40 minsServings:4Yield:4 servings
Prep Time:40 mins
Prep Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupsunsalted chicken broth1(3 inch) pieceginger, peeled and sliced into coins2tablespoonssesame oil, divided4teaspoonsreduced-sodium soy sauce, divided2teaspoonswhite miso½cupBrussels sprouts, trimmed6ouncespeeled and deveined raw shrimp½cupcremini mushrooms2scallions, sliced, white and green parts separated1teaspoonShaoxing rice wine or dry sherry1teaspooncornstarchPinch of salt24fresh square wonton wrappers (see Tip)1cupfrozen peas and carrots
Cook Mode(Keep screen awake)
Ingredients
4cupsunsalted chicken broth
1(3 inch) pieceginger, peeled and sliced into coins
2tablespoonssesame oil, divided
4teaspoonsreduced-sodium soy sauce, divided
2teaspoonswhite miso
½cupBrussels sprouts, trimmed
6ouncespeeled and deveined raw shrimp
½cupcremini mushrooms
2scallions, sliced, white and green parts separated
1teaspoonShaoxing rice wine or dry sherry
1teaspooncornstarch
Pinch of salt
24fresh square wonton wrappers (see Tip)
1cupfrozen peas and carrots
DirectionsCombine broth, ginger, 1 tablespoon sesame oil, 3 teaspoons soy sauce and miso in a large saucepan. Bring to a boil over high heat, then reduce heat to maintain a bare simmer and cover. Bring 2 quarts of water to a boil in a large pot.Meanwhile, pulse Brussels sprouts in a food processor until chopped. Add shrimp, mushrooms, scallion whites, rice wine (or sherry), cornstarch, salt and the remaining 1 tablespoon oil and 1 teaspoon soy sauce; pulse, scraping down the sides as necessary, until the mixture forms a paste.Lightly dust a baking sheet with cornstarch. Working with 6 wrappers at a time, place a rounded teaspoon of the shrimp filling in the center of each. Wet the edges of the wrapper and fold it in half over the filling to form a triangle. Press on both sides to seal. Lightly dab water on one of two side corners, bring them together, overlap them and press to seal. Place the filled wontons on the prepared baking sheet. Repeat with the remaining wrappers and filling.Using a slotted spoon, remove the ginger from the broth; stir in peas and carrots. Cover to keep warm. Add half the wontons to the boiling water and cook, stirring gently to prevent them from sticking, until they float to the surface, 2 to 4 minutes. Use the slotted spoon to divide the wontons between 2 bowls, then ladle about 1 cup of the broth and vegetables into each bowl. Repeat with the remaining wontons and broth. Serve topped with scallion greens.TipsTip: Got leftover wonton wrappers? You can also use them to make oven-baked wontons or cut them up and fry them to make crunchy strips. Stash them in your freezer if you can’t use them right away.Originally appeared: EatingWell Magazine, October 2020
Directions
Combine broth, ginger, 1 tablespoon sesame oil, 3 teaspoons soy sauce and miso in a large saucepan. Bring to a boil over high heat, then reduce heat to maintain a bare simmer and cover. Bring 2 quarts of water to a boil in a large pot.Meanwhile, pulse Brussels sprouts in a food processor until chopped. Add shrimp, mushrooms, scallion whites, rice wine (or sherry), cornstarch, salt and the remaining 1 tablespoon oil and 1 teaspoon soy sauce; pulse, scraping down the sides as necessary, until the mixture forms a paste.Lightly dust a baking sheet with cornstarch. Working with 6 wrappers at a time, place a rounded teaspoon of the shrimp filling in the center of each. Wet the edges of the wrapper and fold it in half over the filling to form a triangle. Press on both sides to seal. Lightly dab water on one of two side corners, bring them together, overlap them and press to seal. Place the filled wontons on the prepared baking sheet. Repeat with the remaining wrappers and filling.Using a slotted spoon, remove the ginger from the broth; stir in peas and carrots. Cover to keep warm. Add half the wontons to the boiling water and cook, stirring gently to prevent them from sticking, until they float to the surface, 2 to 4 minutes. Use the slotted spoon to divide the wontons between 2 bowls, then ladle about 1 cup of the broth and vegetables into each bowl. Repeat with the remaining wontons and broth. Serve topped with scallion greens.TipsTip: Got leftover wonton wrappers? You can also use them to make oven-baked wontons or cut them up and fry them to make crunchy strips. Stash them in your freezer if you can’t use them right away.
Combine broth, ginger, 1 tablespoon sesame oil, 3 teaspoons soy sauce and miso in a large saucepan. Bring to a boil over high heat, then reduce heat to maintain a bare simmer and cover. Bring 2 quarts of water to a boil in a large pot.
Meanwhile, pulse Brussels sprouts in a food processor until chopped. Add shrimp, mushrooms, scallion whites, rice wine (or sherry), cornstarch, salt and the remaining 1 tablespoon oil and 1 teaspoon soy sauce; pulse, scraping down the sides as necessary, until the mixture forms a paste.
Lightly dust a baking sheet with cornstarch. Working with 6 wrappers at a time, place a rounded teaspoon of the shrimp filling in the center of each. Wet the edges of the wrapper and fold it in half over the filling to form a triangle. Press on both sides to seal. Lightly dab water on one of two side corners, bring them together, overlap them and press to seal. Place the filled wontons on the prepared baking sheet. Repeat with the remaining wrappers and filling.
Using a slotted spoon, remove the ginger from the broth; stir in peas and carrots. Cover to keep warm. Add half the wontons to the boiling water and cook, stirring gently to prevent them from sticking, until they float to the surface, 2 to 4 minutes. Use the slotted spoon to divide the wontons between 2 bowls, then ladle about 1 cup of the broth and vegetables into each bowl. Repeat with the remaining wontons and broth. Serve topped with scallion greens.
Tips
Tip: Got leftover wonton wrappers? You can also use them to make oven-baked wontons or cut them up and fry them to make crunchy strips. Stash them in your freezer if you can’t use them right away.
Originally appeared: EatingWell Magazine, October 2020
Rate ItPrint
Nutrition Facts(per serving)263Calories8gFat31gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
