Friday, May 18, 2012

Wonton Soup

'Wonton Soup'
Source: Adapted from Martha Stewart


Wonton Filling

1/2 cup finely chopped Napa cabbage
Coarse salt
1/2 lb ground pork
3 green onions, finely chopped
1 tablespoon finely chopped, peeled fresh ginger (I used 1/2 tablespoon ground ginger)
1 teaspoon soy sauce
1 teaspoon toasted sesame oil

Wonton Filling Directions

1. In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid.

2. Return cabbage to bowl and mix well with pork, scallions, ginger, soy sauce, and sesame oil.

Soup Ingredients

24 rectangular or square wonton wrappers (3 1/2-by-3-inch)
prepared wonton filling (from above recipe)
2 cans chicken broth (14.5 oz)
4 cups water
Coarse salt
3 green onions, thinly sliced on the diagonal
2 to 3 teaspoons rice vinegar
1/2 teaspoon toasted sesame oil

Wonton Assembly Directions

1. Work with one wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center of a wrapper.

2. With dampened fingers (or a brush), wet the four edges. Form a triangle by folding the wrapper in half over filling, making sure the ends meet and filling is centered; press down firmly to seal.

3. Moisten one tip on long side of triangle. Bring together both tips on long side, overlapping them slightly; press tips together to seal.

4. Fold remaining top corner back. Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.

Soup Directions

1. Once wontons are made, set aside (keeping them covered with moist towel). In a large pot, combine broth, 4 cups water, and 1 teaspoon salt; bring to a boil.

2. Add wontons one at a time; return to a boil. Reduce heat to medium, and simmer until wontons are just cooked through, about 4 to 6 minutes. Stir in scallions, vinegar, and sesame oil; season with salt. Serve.


  1. I love wonton soup and I never tried making it myself, yours looks delicious.

  2. Do you cook the ground pork before putting it into the wonton or does it cook in the chicken broth?

  3. The pork cooks while it's in the broth. There's so little meat in each wonton that it cooks super fast.

  4. It's great to see an authentic Chinese style wonton recipe - just like the way my mom makes it. Yummy!

  5. I found your post on Pinterest.
    It looks and sounds so good, I just might have to make it for dinner tonight!!
    Thanks for posting it!!
    : )

  6. Hi Mercedes, Happy New Year! I just saw your post via Pinterest. Your soup looks amazing. I've never made wontons before, but these seem reasonably easy to try. I'm going to head out tomorrow to pi!ck up some napa cabbage and pork. :)

    Thanks for sharing, and thank you to your family for your service to our country!

  7. I think I will save some time and use good frozen won ton and make the broth from this recipe.


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