Wonton Soup

203 Reviews 21 Pics
  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    1 h 15 m
MARBALET
Recipe by  MARBALET

“A simple, light 'Chinese dumpling' classic ...whether in soup or fried, wontons will always bring you that mysteriously delicious taste of the Far East ...! Garnish with fresh scallions.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
  2. Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
  3. FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.

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Reviews (203)

Rate This Recipe
MichelleM
327

MichelleM

I am of chinese descent and these are great! I grew up going to authentic wonton noodle houses and also helped my parents make them at home too. The wontons must be cooked in boiling water separately and then served with chicken stock. I have made these many times and different variations. Usually, I will substitute diced shitake mushrooms (soaked for several hours) in place of the shrimp and serve them with campbells chicken broth. This time, I followed the recipe but also added a bit of wood fungus too (soaked a few hours & sliced finely -- it's also put in hot and sour soup). I make a big batch and freeze for later. Frozen wontons make a quick and wonderful meal for those nights you feel like you can only boil water!

Sin
321

Sin

it's a good starting point. but there were important things i felt you left out. you shouldn't moisten the edges with water.. instead, mix in one egg per pound of meat you use in your stuffing prior to stuffing the wontons. it helps to keep everything together

KAITCH
258

KAITCH

I added 1 Tbsp soy sauce, 1/2 tsp. sesame oil and 1/2 tsp fresh grated ginger to the plain chicken stock and YUM! It adds so much depth to the flavour of this soup. Also, I boiled the wontons in water for approx. 5 min before adding them to the soup; it helps to ensure your filling is cooked thoroughly and keeps your broth clear when you add them to the soup later.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 145 cal
  • 7%
  • Fat
  • 4.2 g
  • 7%
  • Carbs
  • 15.3 g
  • 5%
  • Protein
  • 9.9 g
  • 20%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

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