More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Wonton Soup

SUBMITTED BY: MARBALET PHOTO BY: TheNakedChef

"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."

RECIPE RATING:

Read Reviews (107)

Review/Rate This Recipe

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/2 pound boneless pork loin, coarsely chopped
2 ounces peeled shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon finely chopped green onion
1 teaspoon chopped fresh ginger root
24 (3.5 inch square) wonton wrappers
3 cups chicken stock
1/8 cup finely chopped green onion

DIRECTIONS

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.
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.
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.

FOOTNOTES

Uncooked wontons will keep in freezer for a good 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen and cooked 2 minutes longer.)
TO FRY: Heat 2 to 3 cups of oil in a wok until hot. Deep-fry wontons in batches until golden, 2 to 3 minutes on each side. Drain. Serve with dipping sauce or duck sauce, also called plum sauce.

ADVERTISE WITH US

REVIEWS

Reviewed on Jan. 25, 2004 by magneticgirl

I am of chinese descent and these are great! I grew up going to authentic wonton noodle... MORE

Reviewed on Jul. 13, 2006 by Sin

it's a good starting point. but there were important things i felt you left out. you shouldn't... MORE

Reviewed on Jan. 25, 2008 by Aly

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

Aly
Jan. 25, 2008

Especially after a recently awful attempt at a similar wonton recipe, I was wary to try another, but was pleasantly surprised. Omitted the shrimp, don't care for it much. I love that the pork loin is finely chopped instead of using ground pork, it gives it a great texture that isn't pastey or chewy like some recipes. Used rice vinegar instead of wine because I had it on hand, not sure how much this effected the flavor. Also, I would recommend to anyone who wants to try this to either chop the ginger VERY finely, or simply grate it. I got the occasional bite of a small chunk of ginger, not so good =). Anyway, a fantastic wonton recipe that I will use all the time. Btw, I accidentally chopped a little more than 1 tsp ginger, so I added the remainder to the stock. Wouldn't recommend doing something like that unless you REALLY love ginger. It ended up being a little overpowering, and I think I only probably added about 1/4 tsp to it. Edit: if you have complaints about the broth, that is not the recipe's flaw: it's mediocre broth. Consider adding some kick with a splash of rice vinegar and a little grated ginger (have invested in a grater since my earlier post, what a fantastic tool!)

Was this review helpful? [ YES ]
12 users found this review helpful

Especially after a recently awful attempt at a similar wonton recipe, I was wary to try... MORE

Reviewed on Jan. 31, 2006 by KAITCH

I added 1 Tbsp soy sauce, 1/2 tsp. sesame oil and 1/2 tsp fresh grated ginger to the plain... MORE

Reviewed on Oct. 15, 2003 by SIERRAMUM

This was very good! I went to two different grocery stores and neither had wonton wrappers. ... MORE

Reviewed on Jan. 25, 2004 by Sioranth

*GREAT* recipe! Tastes just like at the restaurant, my husband asks me to make this on a... MORE

Reviewed on Feb. 23, 2007 by Teejaymacd

Absolutely delicious! I made this soup for Chinese New Year this year and it was fantastic! My... MORE

Reviewed on Jan. 17, 2007 by madeline

Excellent recipe. A quick hint for saving wontons for the freezer. Freeze individually on a... MORE

Reviewed on Jan. 25, 2004 by STACEY9

The perfect soup on a cold night. My boyfriend made this recipe for our Chinese dinner, and it... MORE

Reviewed on Feb. 3, 2003 by IMASWEEPER

User Name	Password

Remember me? Forgot password?

Top Related Articles