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My review
Wonton Soup
MARBALET
"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."
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Ingredients
1 h 15 m servings 145 calsOriginal recipe yields 8 servings
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Directions
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Prep
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- 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
- Notes
- 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; 4.2 g fat; 15.3 g carbohydrates; 9.9 g protein; 33 mg cholesterol; 589 mg sodium. Full nutrition
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Reviews
Read all reviews 249345 Ratings
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Most helpful positive review
1/15/2004
I am of chinese descent and these are great! I grew up going to authentic wonton noodle houses and also helped my parents make them at home too. The wontons must be cooked in boiling water sep...
Most helpful critical review
8/22/2009
i did not like this recipe. the wonton soup didn't really taste like the one in the restaurant. and i did follow the recipe like it says. don't like it
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1/15/2004
I am of chinese descent and these are great! I grew up going to authentic wonton noodle houses and also helped my parents make them at home too. The wontons must be cooked in boiling water sep...
7/13/2006
it's a good starting point. but there were important things i felt you left out. you shouldn't moisten the edges with water.. instead, mix in one egg per pound of meat you use in your stuffing p...
1/31/2006
I added 1 Tbsp soy sauce, 1/2 tsp. sesame oil and 1/2 tsp fresh grated ginger to the plain chicken stock and YUM! It adds so much depth to the flavour of this soup. Also, I boiled the wontons in...
10/6/2005
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 ...
2/23/2007
Absolutely delicious! I made this soup for Chinese New Year this year and it was fantastic! My family couldn't get enough of it, there was even "words" over who would get the leftovers. I used g...
1/17/2007
Excellent recipe. A quick hint for saving wontons for the freezer. Freeze individually on a cookie sheet, toss in a freezer bag and you can retrieve as many as you want. Good sauted for unexp...
11/6/2002
This was very good! I went to two different grocery stores and neither had wonton wrappers. Therefore, I bought a package of egg roll wrappers and cut them in half. The noodles were thicker t...
7/3/2007
I'm not particularly savvy when it comes to soups or Asian food, but I pulled this one off with ease. The filling was so good I considered ditching the wontons and grabbing a spoon! I didn't h...