Reviewed: Jan. 3, 2009

We had fun with this recipe this on New Year's Day. Making the filling was pretty straightforward except I couldn't find Chinese rice wine, so I used the rice wine vinegar and I substituted chicken for pork as that was what I had on hand. I hadn't made much Asian food before except for stir fry, so finding the wrappers was a challenge until someone told me they were in the refrigerated produce section of the grocery store. Instead of chopping the fresh ginger root, I peeled back the skin and used a fine grater. The fun part was that the kids and I filled and folded the wrappers together, which reduced the prep time by quite a bit. The best part is they want to do it every year now. I would make sure the meat used is precooked, as it doesn't take long for the wrappers to cook and I boiled it in the chicken broth and didn't have any trouble with cloudiness. I also doubled this to feed our family of four. Glad I did, as it made just barely enough for us. Very delicious!

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Toasty Mama

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Reviewed: Dec. 14, 2008

wonderful!! Thanks for the recipe. It made for a great quick pick up dinner for us and friends. and the left over wontons are in the freezer for another night.

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Reviewer:

Sara

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Reviewed: Dec. 8, 2008

This was really fun to make...once, it is a little bit of work(just time consuming) filling and folding all of the wontons but very yummy! It does turn out just like the restaurants, excellent.

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Kelly

Cooking Level: Professional

Home Town: Cleveland, Ohio, USA

Living In: Fairview Park, Ohio, USA

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Reviewed: Nov. 3, 2008

This soup was great after I took the advice of a few other reviewers. I added freshly chopped ginger (I got it in a package of storebought sushi), rice vinegar, and soy sauce to kick up the flavor of the broth. My 10yo, who loves wonton soup, said the broth tasted just like her favorite restaurant's soup. I also stirred in some fresh spinach leaves and cooked, thinly-sliced carrots when the broth was hot. I increased the chicken stock from 3 cups to about 10 cups, because I have a family of 8. Since the younger kids did not love this soup, next time I'll use about 6 cups of broth. I couldn't find any wonton wrappers so I used frozen potstickers, and boiled them in a separate pot before putting them in the soup. I'm sure it would taste even better with homemade wontons, and will look harder to find the wrappers next time I make this soup. There will be a next time, since it was delicious and so easy to make!

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MIZPRIZ30

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Reviewed: Sep. 29, 2008

I absolutely love wonton soup and eat it by the bucket at any chinese food restaurant... and now this recipe ensures I can make my own delicious soup at home! With the amount of filling this recipe calls for, I make about 25-30 wontons which I find needs about 8-10 cups of chicken broth - because I love broth (half from a box and half from boullion cubes). I've used both chopped up cooked pork, and raw ground turkey and they were both good. To the broth, I add half a box of sliced mushrooms, a thinly sliced carrot, a bit of chopped cabbage and a couple chunks of ginger. I boil the wontons separately in water, then I boil the broth with all of the veggies and ginger in it, then remove the ginger chunks and add the wontons. Even my husband loves this, and he's usually not a big fan of wonton soup.

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Reviewer:

Kieria

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Niceville, Florida, USA

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Reviewed: Aug. 25, 2008

I`m of Chinese descent and have never tried to make these on my own. I was a bit baffled when my friend asked me to cook this, but this recipe was fantastic. I didn`t have rice wine on hand, but I read another reviewer used rice vinegar instead. I didn`t have that either - but I did have some powdered rice vingegar seasoning that is used to prepare sushi rice so I substituted that instead and the taste was still great. Also, I use only egg whites for sealing up the wonton wrappers, so I put the single egg yolk into the filling.

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archangeli

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 23, 2008

This may have been operator error, but I really found this tedious and rather pointless in the end. The recipe resulted in rather bland soup that I was disappointed in.

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Reviewer:

Nicki

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Reviewed: Aug. 11, 2008

This recipe is only a starter recipe. Make warwonton soup! Cook the wonton as noted in the recipe but instead of plain chicken broth add little bite size pieces of broccoli, lots of pea pods, any kind of mushroom, little bigger pieces of pork (cooked), a little red pepper, sliced water chestnuts,or any other veggie that you desire. Add these veggies or others about 3-5 mins before you put in the wontons. Cook till crisp/tender then add the wonton. Makes a much better soup!

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GOFLYAWAY

Cooking Level: Intermediate

Living In: Chandler, Arizona, USA

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Reviewed: Jul. 17, 2008

Not sure about this one. We liked the wontons but they were quite time consuming to make. I added some garlic, chilli & sesame oil to the filling & cooked the filling before assembling the wontons. We didn't really like the broth they were cooked in. It was kind of boring. Would prefer these deep fried or steamed with a dipping sauce as an appetizer rather than a soup.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: May 28, 2008

i am the one in the family who loves wonton soup. the rest just want the friend rice and sweet and sour or general tsao chicken. there is one restaurant in town that makes me happy with their wonton soup so i decided to make my own and this recipe was the one i chose. i very happy with my choice but will try to boil the wontons in water next time and then put them in the chicken stock as one other reviewer suggested. it was wonderful though and i made extra and froze them so im anticipating my next experience, YUMMY!!! thank you

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RBROWN998

Cooking Level: Expert

Home Town: Panama City, Florida, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: May 2, 2008

These are so good! I've never attempted to make wonton soup before and I was suprised at how good they were! Like another reviewer said though, only add the ginger if you REALLY love it. I too felt it was too over-powering...other than that delicious!

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nicolex2

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Living In: Mission, British Columbia, Canada

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Reviewed: Apr. 24, 2008

This was really good. I froze a bunch of the wontons, and it made a great, quick meal to just pull some out of the freezer & drop them in boiling water while heating up some chicken broth.

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abbey

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Reviewed: Apr. 7, 2008

Awesome!!!! I played around a bit with my filling. I added some chives some garlic and ginger. DO NOT PRECOOK YOUR WONTONS THEN ADD TO SOUP!! I made a lot so I froze some for later use(Uncooked). I loved this recipe. Thanks so much for sharing.

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TORONTOMOMMY

Cooking Level: Expert

Home Town: Gaspe, Quebec, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 6, 2008

These are great wontons. Thanks Holly for the recipe.

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daffydil

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Innisfail, Alberta, Canada

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Reviewed: Mar. 29, 2008

This was a fantastic recipe BUT I had changed a number of things. First of all, instead of the pork/shrimp, I used lean ground turkey for the wontons. I also tripled the ginger (grated!), green onion, and added grated carrot, grated garlic, and low sodium soy sauce to the wontons. I also changed the broth - I used two cans of chicken broth and one cup of water, thickened with corn starch. I doubled the green onion that the recipe called for. I also added minced garlic, chopped carrots, broccoli, whole snow peas, and pepper to the broth. I allowed the broth to simmer for about forty minutes. After about thirty minutes of simmering the broth, I added two one-inch pieces of ginger to the broth, and continued to simmer. I separately boiled the wontons in a pot of water, and after they cooked, added them to the broth. Friends and family loved it! It was flavourful, healthy, and delicious.

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Laila

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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Reviewed: Mar. 23, 2008

This worked out great. I used ground veal instead of pork and I also added a little chopped spinach and grated carrot to the mixtire. I enhanced the taste of the chicken broth by adding a few drops of soya sauce and a few drops of sesame oil. Everyone in my family loved it!

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susansteele

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Reviewed: Mar. 14, 2008

great!! like you would order from a chinese restaurant!

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shiel

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Reviewed: Mar. 8, 2008

Very delicious, I used a recipe I found on here to make the wrappers because I searched high and low and couldn't find them or egg roll ones

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meggy1017

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Reviewed: Mar. 3, 2008

Great recipe. I took the advise of other reviewers and added an egg to my filling mixture and I boiled the wonton in water, adding them to the broth upon serving. My family loved it! This recipe is a keeper for my family.

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caustinmom

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Reviewed: Mar. 2, 2008

So Yummy! I actually didn't make the soup, I only made the wontons. They are very tasty and delicious. I don't think that they need a thing. Thank you so much for the recipe!

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