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.

cook: 5 mins additional: 40 mins total: 1 hr 15 mins prep: 30 mins Servings: 8 Yield: 8 servings


  • ½ 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
  • ⅛ cup finely chopped green onion


    Step 1

    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.

    Step 2

    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.

    Step 3

    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

Per Serving: 145 calories; protein 9.9g; carbohydrates 15.3g; fat 4.2g; cholesterol 32.5mg; sodium 588.8mg.


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