Reviewed: May 22, 2012

I'm Chinese and this is a good traditional recipe. I skipped the brown sugar and added more shrimp. I also cooked the won tons in a separate pot of boiling water before putting them in the stock. These are also great deep fried with a sweet and sour sauce.

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Reviewer:

Slypurrs

Reviewed: Apr. 21, 2012

Luv this stuff!!

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Godsrider

Reviewed: Apr. 12, 2012

Okay I eat/make A LOT of wonton soup and this is a very, very good base recipe. Let me make some suggestions that will hopefully help someone: 1. add some breadcrumbs (not too many) to mixture and an egg; this will cause the filling to stay together and gives it sealed in flavor. 2. do not use just water to seal the wonton wrapper. Use 1tbs flour and 1tbs water (mix together to form paste) to close wonton wrapper and fold into dumpling shape. Also I suggest definitely boiling the dumplings in water for 4-6 minutes before putting them into boiling broth. I add 1-2 tsp of soy sauce into my broth (this depends on taste). Hope this helps! Love this recipe!!

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Reviewer:

cm28

Cooking Level: Intermediate

Home Town: Fishers, Indiana, USA

Reviewed: Mar. 26, 2012

Sorry but this did not work out for us. I reduced the amount of ginger and still it overpowered the dish. The tiny eggroll wrappers are tricky to work with but the spring roll wrappers would be too bulky. I will let the pros at the chinese restaurant make this for me the next time I get hungry for it.

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Reviewer:

5Foot3

Cooking Level: Intermediate

Reviewed: Mar. 11, 2012

Loved it!! I stink at making the wontons though. They were ugly and most of them fell apart. Anyone who has a trick for this, please let me know. Next time, I think I may try to use whole shrimp and leave out the pork in order to save time. I changed the following.... 1. I made more broth because we loved it! 2. I added a little soy sauce to the broth. 3. I added a little ground ginger to the broth. So yummy!!!!!!

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Reviewer:

Euliss

Cooking Level: Intermediate

Home Town: Branson, Missouri, USA

Living In: Columbia, Missouri, USA

Reviewed: Nov. 12, 2011

I thought this recipe was delicious. I did add some sesame oil with the broth as others suggested. I also boiled the won tons separately in water first as others suggested. I did cook my ground pork and shrimp to almost done prior to putting into the wrappers. Very good.

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Reviewer:

dkarnold1999

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Reviewed: Oct. 11, 2011

My husband doesn't like soup, so I pan fried half the wontons in oil for him and used the other half to make soup for myself. Well, my wontons fell apart while cooking the soup. But that was probably my fault and it actually turned out delicious anyway!! Next time I will skip the hassle of making wontons for soup and instead make a Chinese Chicken Noodle soup using egg noodles instead of wontons and chicken instead of pork and shrimp. The brown sugar, ginger, rice wine, soy sauce, and chicken stock made a WONDERFUL tasting broth. As for the pan fried wontons I made for the hubby, they turned out awesome as well! I will definitely make them again using this recipe.

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Reviewer:

CoffeeAddict

Reviewed: Aug. 28, 2011

OMG this was an absolute hit in My home!!!I added Bock chow, Celery and Crab meat..... Delish!!

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Reviewer:

luv2cook

Living In: Saskatoon, Saskatchewan, Canada

Reviewed: Jul. 10, 2011

A very tasty and comforting soup! I grew up eating wonton soup and I love chinese dumplings. I use fresh ingredients and lots of freshly grated ginger. I love the ginger-y and garlic taste in my wontons. I omitted the brown sugar in my wonton mixture. Did not have chinese rice wine but added light soy sauce, sesame oil, Hawaiian sea salt and black pepper for taste. Once I place the meat filling onto the center of the wonton wrapper, I moistened the edges of wonton wrap with water and seal the edges. I boiled them in a pot of water until they floated to the top then set them aside while I heated up my 3 cups of chicken broth. I added sliced char siu to my soup along with some mustard green cabbage. Lastly I garnished my soup with sprinkles of chopped green onions. A nice balance of flavors of the wonton and veggies with the hot chicken soup. This is also a wonderful meal especially for those cold rainy nights!

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Jun. 4, 2011

This was wonderful! I used rice vinegar instead of rice wine because that is what I had. I also added a little bit of garlic to the wontons. I took others advice and cooked the wontons in water before adding them to the stock. My husband and I ate almost the whole pot!

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