Wontons for a weeknight dinner? They're faster to make than you might think--no frozen wontons required! We used wonton wrappers from the grocery store to cut down on prep time. For the filling, we added fall veggies--Brussels sprouts and umami-rich mushrooms--for a flavor and texture boost.

Breana Killeen
Source: EatingWell Magazine, October 2020

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Recipe Summary

active:
40 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

263 calories; protein 17.8g 36% DV; carbohydrates 31g 10% DV; exchange other carbs 2; dietary fiber 2.7g 11% DV; sugars 2.9g; fat 7.9g 12% DV; saturated fat 1.1g 6% DV; cholesterol 74.5mg 25% DV; vitamin a iu 3492IU 70% DV; vitamin c 13.5mg 23% DV; folate 28.9mcg 7% DV; calcium 63.7mg 6% DV; iron 2.2mg 12% DV; magnesium 34.1mg 12% DV; potassium 497.1mg 14% DV; sodium 724.1mg 29% DV.