Wonton Soup

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.

Read the full recipe after the video.

30 mins

5 mins

40 mins

1 hr 15 mins


8 servings



Original recipe yields 8 servings

Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

145 calories; protein 9.9g; carbohydrates 15.3g; fat 4.2g; cholesterol 32.5mg; sodium 588.8mg. Full Nutrition


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