I LOVE wonton wrappers-- can't imagine my life without them.
Elk Wonton Soup
1/2 lb ground elk
1 egg white
1/4 tsp crushed red pepper
1/2 tsp garlic powder
1 tsp lemon juice
2 tsp lite soy sauce
2 tsp sesame oil
2 tsp maple syrup
3 Tbsp panko crumbs
16 wonton wrappers
8 cups low sodium chicken broth
1 carrot, shredded
1/2 cup bok choy, chopped
1 clove garlic, pressed and minced finely
1 cup sliced fresh mushrooms
Combine ingredients for wonton filling and mix thoroughly (with hands works best). Place in refrigerator for at least 1 hour.
Bring chicken broth to a boil and add remaining soup ingredients. Reduce heat to simmer while preparing wontons, ~ 20 minutes.
Place wonton wrappers on a flat clean surface. Brush each wrapper lightly with water (with a pastry brush). Place 1 1/2 Tbsp elk mixture in the center of each wrapper. Fold edges of wrapper together into a triangle and press edges together. Make sure no air is trapped in with the meat!
Gently place wontons into soup and place over medium-low heat. Cook for ~6-8 minutes.
Place 4 wontons in each bowl and cover with remaining soup broth.
Nutrition Info per 4 wontons and ~2 cups broth: 268 calories, 8 g fat, 3 g saturated fat, 22 g protein, 25 g protein, 1 g fiber