Wonton Soup

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 separately and then served with chicken stock. I have made these many times and different variations. Usually, I will substitute diced shitake mushrooms (soaked for several hours) in place of the shrimp and serve them with campbells chicken broth. This time, I followed the recipe but also added a bit of wood fungus too (soaked a few hours & sliced finely -- it's also put in hot and sour soup). I make a big batch and freeze for later. Frozen wontons make a quick and wonderful meal for those nights you feel like you can only boil water!

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 prior to stuffing the wontons. it helps to keep everything together

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 water for approx. 5 min before adding them to the soup; it helps to ensure your filling is cooked thoroughly and keeps your broth clear when you add them to the soup later.

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!)

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 ground chicken breasts instead of pork and no shrimp (personal preference) but followed the rest to a "T". I found that if you cooked the wontons in boiling water first, then put them in the soup 10 minutes before serving, the resulting soup was flavourful but not murky or cloudy.

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 unexpected guests when you need something to munch on.

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 than I like, but the filling was still yummy. The trick to preventing the wontons from becoming a gloppy mess is to cook them in boiling water first, then putting them in the broth. I also had some left over bok choy from the stir fry that I was also making so threw that in the soup during the last 2 minutes of cooking. Wonderful!

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 have rice wine so I used a bit of rice wine vinegar instead, and it turned out fine. Like others, I recommend boiling the wontons separately and then adding them to the broth before serving. I also added another can of broth; there didn't seem to be enough to accommodate two dozen wontons without having a really crowded bowl of soup.

*GREAT* recipe! Tastes just like at the restaurant, my husband asks me to make this on a regular basis now & since I keep the filling pre-made & frozen it's easy to throw together for a quick meal on nights when I don't really feel like cooking. Thanks!

The perfect soup on a cold night. My boyfriend made this recipe for our Chinese dinner, and it was so easy. Instead of using the shrimp, we used lobster pieces. It was very good. He also precooked the wontons so they did not get gooey, which helped a great deal from advice from others. Thanks for a great recipe!!

Okay I eat/make A LOT of wonton soup and this is a very, very good base recipe. Let me make some suggestions that will hopefully help someone: 1. add some breadcrumbs (not too many) to mixture and an egg; this will cause the filling to stay together and gives it sealed in flavor. 2. do not use just water to seal the wonton wrapper. Use 1tbs flour and 1tbs water (mix together to form paste) to close wonton wrapper and fold into dumpling shape. Also I suggest definitely boiling the dumplings in water for 4-6 minutes before putting them into boiling broth. I add 1-2 tsp of soy sauce into my broth (this depends on taste). Hope this helps! Love this recipe!!

Awesome! It was a bit time consuming, however, it was well worth the effort. I used ground veal instead of pork loin, it was what I had. I didn't have rice wine, but I think it turned out alright. In my soup stock, I used almost 5 cups of broth, 3 was simply not enough. I skipped the sugar, I am not big into sweet wontons. I ended up with way more than 24, I made 56. Next time I make it, and I will, I think I will use twice as much shrimp and half the pork (veal) as the flavour was more meaty than shrimpy, which I think I might prefer. I cooked them in boiling water first, which I would recommend. None of my wontons opened during cooking, but I watched a video on youtube to make sure I folded them well, and my wontons were floured, which helped when sealing them. I simmered a whole green onion, some whole cloves of garlic, and some coins of ginger in the broth and removed them prior to adding my wontons. As well, I added shitake mushrooms, which I soaked first, and added the strained water to the broth for flavor. I also threw in some bamboo shoots, which I sliced thinly, some soy sauce, and some bok choy. My boyfriend loved it, and we both had several servings. Even better, I have 4 freezer bags of 10 wontons each waiting for the next time we're in the mood and want something tasty and quick. (I really appreciated the advice of freezing them on a baking sheet, now they're not clumped together!)

ok this might be a silly question but cooked or uncooked pork chopped?

A very tasty and comforting soup! I grew up eating wonton soup and I love chinese dumplings. I use fresh ingredients and lots of freshly grated ginger. I love the ginger-y and garlic taste in my wontons. I omitted the brown sugar in my wonton mixture. Did not have chinese rice wine but added light soy sauce, sesame oil, Hawaiian sea salt and black pepper for taste. Once I place the meat filling onto the center of the wonton wrapper, I moistened the edges of wonton wrap with water and seal the edges. I boiled them in a pot of water until they floated to the top then set them aside while I heated up my 3 cups of chicken broth. I added sliced char siu to my soup along with some mustard green cabbage. Lastly I garnished my soup with sprinkles of chopped green onions. A nice balance of flavors of the wonton and veggies with the hot chicken soup. This is also a wonderful meal especially for those cold rainy nights!

This recipe is only a starter recipe. Make warwonton soup! Cook the wonton as noted in the recipe but instead of plain chicken broth add little bite size pieces of broccoli, lots of pea pods, any kind of mushroom, little bigger pieces of pork (cooked), a little red pepper, sliced water chestnuts,or any other veggie that you desire. Add these veggies or others about 3-5 mins before you put in the wontons. Cook till crisp/tender then add the wonton. Makes a much better soup!

We used this for our Chinese New Year's feast, and all agreed this was pretty close! Remember to pre-boil the wontons until nearly cooked (when they float basically) and finish cooking them in the heated broth. This keeps your soup from looking cloudy! Thanks for a great wonton formula!

This was a fantastic recipe BUT I had changed a number of things. First of all, instead of the pork/shrimp, I used lean ground turkey for the wontons. I also tripled the ginger (grated!), green onion, and added grated carrot, grated garlic, and low sodium soy sauce to the wontons. I also changed the broth - I used two cans of chicken broth and one cup of water, thickened with corn starch. I doubled the green onion that the recipe called for. I also added minced garlic, chopped carrots, broccoli, whole snow peas, and pepper to the broth. I allowed the broth to simmer for about forty minutes. After about thirty minutes of simmering the broth, I added two one-inch pieces of ginger to the broth, and continued to simmer. I separately boiled the wontons in a pot of water, and after they cooked, added them to the broth. Friends and family loved it! It was flavourful, healthy, and delicious.

I thought this recipe was delicious. I did add some sesame oil with the broth as others suggested. I also boiled the won tons separately in water first as others suggested. I did cook my ground pork and shrimp to almost done prior to putting into the wrappers. Very good.

This was very yummy. Made a few changes, first, grated the ginger, and a clove of garlic, and used ground pork. Also threw in a dash of sesame oil, left out the shrimp and brown sugar altogether, and put a little more green onion, cause we LOVE green onions in this house!! To the broth, I added some chopped baby bok choy and sliced mushrooms, MORE green onions =) and threw it all in the pot at the same time as the wontons.... so so so so GOOD!! Been wanting to make a wonton soup for awhile, thanks for the sharing!!

I couldn't find wonton wraps--so used extra wide egg noodles instead. Was absolutely wonderful.

I absolutely love wonton soup and eat it by the bucket at any chinese food restaurant... and now this recipe ensures I can make my own delicious soup at home! With the amount of filling this recipe calls for, I make about 25-30 wontons which I find needs about 8-10 cups of chicken broth - because I love broth (half from a box and half from boullion cubes). I've used both chopped up cooked pork, and raw ground turkey and they were both good. To the broth, I add half a box of sliced mushrooms, a thinly sliced carrot, a bit of chopped cabbage and a couple chunks of ginger. I boil the wontons separately in water, then I boil the broth with all of the veggies and ginger in it, then remove the ginger chunks and add the wontons. Even my husband loves this, and he's usually not a big fan of wonton soup.

This soup is easy and tastes so good you might think it came from a restaurant. We didn't have shrimp, but it tasted great with just the minced pork.

I'm Chinese and this is a good traditional recipe. I skipped the brown sugar and added more shrimp. I also cooked the won tons in a separate pot of boiling water before putting them in the stock. These are also great deep fried with a sweet and sour sauce.

I love these! I make a huge batch of these wontons all the time and freeze them. Then when I want wonton soup I boil the chicken broth and drop the frozen wontons in. They cook in about 5 minutes. I followed some others advice and add some sesame oil, soy sauce, and minced ginger to the chicken broth along with the green onions. If I am making wonton soup for dinner I'll add some chopped raw brocoli, sliced raw carrots and raw ramen noodles to the boiling broth for the last 2 minutes. These wontons are the best I've had including ones from restaurants and if you freeze them you can have dinner ready in under 10 min. Awesome!

Made this with the listed ingredients except I used tofu and chicken instead of pork and shrimp. My stock was homemade stock. As recommended, I boiled them in a big pot of rolling water before adding them to the broth. I did this a couple hours ahead of time, put them on wax paper single layer on a cookie sheet in the fridge, and then added them to the warm stock right before dinner. It was so much like the restaurant consistency. I only gave this 4 stars because after how murky my boiling water pot was, I can imagine how unappetizing that would look if I had boiled them straight in the broth. Boil first till completely cooked through!

Amazing. This is exactly what Wonton Soup at high quality restaurants tastes like. My husband doesn't eat pork so I used ground veal instead. The veal is closer in texture to pork than ground beef and it was the perfect substitute. I also garnished the soup with some bok choi, napa cabbage, sliced fresh mushrooms and left over shrimp bits. This made it really pretty and added some nice texture. You only need a leaf or two of the bok choi and cabbage, so just pull a couple off the heads at the grocery store instead of buying the whole head. This saves a lot of money.

Just finished making this soup. Had to make it TWICE because my kids devoured it. I had bought a bag of Jimmy Dean sausage crumbles in a bag for my Thanksgiving stuffing but use it for this recipe instead. WOW. the flavor was fantastic. I also added minced ginger from a jar (Christopher Ranch) and quite a bit of sesame oil to broth. I also added sliced water chesnuts to broth to make it a little tiny bit more substantial. YUM

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

A fantastic wonton recipe that is easy to prepare and cook. You may omit the shrimp and brown sugar, and substitute white vinegar for the rice wine, and the wontons will still turn out yummy. Add about 2 teaspoon of sesame oil to the raw meat mixture to enhance its flavor. Uncooked dumplings freeze well. I always make 2 to 4 batches ahead of time.***FREEZE: each dumpling individually. Once frozen, they can be stored together, each layer separated by a thin plastic film, paper towel, or foil. The broth is mediocre, but perfect for those days you don't want to spend time cooking in the kitchen. Just throw in a few frozen dumplings and cook till well done; a tasty meal in under 10 minutes!

Yummy!! My whole family loved this soup. I omitted the shrimp because I didn't have any. I also followed another reviewers tip and precooked the wontons. Don't do that. The pork was a bit dry and the wontons too mushy. It would have been perfect had I not done that. I did add extra soy sauce and some sesame oil to the soup. It was great. TFS!!

The wontons were great. I used round wonton wrappers so they actually looked like Chinese PotStickers. I also modified the wonton filling: Mix togetther in a large bowl ground turkey (much healthier), 1 tsp sesame oil, chopped scallions, 1/4 onion, 1 tsp garlic salt, grated 1 tsp ginger, and 1/2 cup ground shrimp. I definately will be cooking this again!

This was wonderful! I used rice vinegar instead of rice wine because that is what I had. I also added a little bit of garlic to the wontons. I took others advice and cooked the wontons in water before adding them to the stock. My husband and I ate almost the whole pot!

Thanks for the delicious recipe. In place of the pork I used freshly ground chicken that I ground with the grinder attachment on the kitchenaid. I added finely minced onion and garlic, and an extra tablespoon of soy sauce in with the meat mixture. It was outstanding. I doubled the recipe and fried some wontons and they were amazing too. Thanks for the recipe.

Very simple to make and very good taste. I used Maggie Boullion cubes for the stock, so the soup was terrible. If you want a more authentic taste, it's best to make your own stock using chicken/bones. I used the recipe on allrecipes.com for wonton wrappers, and they turned out ok. I prefer my wonton wrappers ultra thin.

We had fun with this recipe this on New Year's Day. Making the filling was pretty straightforward except I couldn't find Chinese rice wine, so I used the rice wine vinegar and I substituted chicken for pork as that was what I had on hand. I hadn't made much Asian food before except for stir fry, so finding the wrappers was a challenge until someone told me they were in the refrigerated produce section of the grocery store. Instead of chopping the fresh ginger root, I peeled back the skin and used a fine grater. The fun part was that the kids and I filled and folded the wrappers together, which reduced the prep time by quite a bit. The best part is they want to do it every year now. I would make sure the meat used is precooked, as it doesn't take long for the wrappers to cook and I boiled it in the chicken broth and didn't have any trouble with cloudiness. I also doubled this to feed our family of four. Glad I did, as it made just barely enough for us. Very delicious!

I just can't thank you enough! As someone who does not eat pork and who has moved way too far from THE ONE Chinese restaurant that offers chicken wonton soup (did I mention that I'm addicted to the stuff?!), I am beyond thrilled that you posted this recipe. Truth be told, I was very hesitant and prepared myself to be disappointed. I replaced the pork with ground chicken and just threw some beautiful, large cooked shrimp into the broth along with some bok choy and it was FABULOUS! Better than the restaurant version. If I could give it 10 stars, I would. No doubt, this recipe will be in my family for years and years. Again, many thanks!

Absolutely delicious... making the wontons are rather time-consuming, but well worth it. I used ground pork, skipped the shrimp and just used a little extra pork and it came out great. I also added extra chopped ginger (cut into matchsticks) to the broth for some additional flavor - was a huge hit with the entire family.

The hardes part of this recipe is actually putting together the won-tons. Once this is done, the soup is a piece of cake. Taste was good and I have 3 dozen won-tons in the freezer for future 10 minute soups!

Made a few modifications. Used leftover pork, chicken breast, mushrooms and onion finely chopped. Added balsamic vinegar instead of rice wine and also added about a teaspoon of fish sauce. Crushed one half of a dried red chili into broth for a little kick. Hubby said it was the best soup I ever made plus it was very lo cal. Will definately make again. The wontons will overcook and fall apart if you cook it ahead of time. Can fix everything else and add them at the last minue.

I really love ginger, but I would make this recipe with less next time. I added bok choy and bbq pork. My husband loved it!

This was amazing! I don't eat pork, so I used turkey instead, and did this little wrappy thing that I saw on Emeril's website where he takes the wonton mixture and wraps it in napa cabbage leaves, then ties them with a green onion. Mix a few of those in with the wontons, and it makes the soup so much prettier. I followed the suggestion of another contributer and boiled the wontons in water before putting them in the broth, and they didn't make the soup thicken (I think because it gets rid of the cornstarch on the wonton wrappers) and the flavor was awesome. Will make again on a cold day. Yum!

This is even better than take out. I used canned shrimp and that is the only change I made. Awesome recipe! Also, these freeze great. All of the extras I put straight into the freezer and when I'm ready to use I simmer in the broth for only 1 minute more. They actually hold together better that way.

This is the best we have ever tried.Added extra green onios & celery to the broth & we have made it twice & enjoyed it both times. Awesome!

This was so delicious! It was exactly the flavors I was looking for. The only change I made was out of convenience, I didn't add shrimp and I used fresh ground pork. I wonder how amazing it would have been if I had followed that part of the recipe. I also cooked my wontons seperately in water and then added them to the broth at serving time. For my broth I added some sesame oil and soy sauce and it was superb. Definately going to be making this over and over again.

I challenge anyone eating this to guess that it wasn't bought in a Chinese restaurant! I used ground chicken instead of the pork and the shrimp, and I also added some sesame oil. I substituted cilantro for the green onion in the dumplings, but did add the green onion to the overall soup. Wrapping the won tons was a little time consuming (I doubled the recipe), but not difficult and well worth the effort.

This was a wonderful recipe. I followed it exactly except that I added some chopped carrots to the chicken stock. I did boil the wontons in water before adding them to the stock. My husband who seldom eats leftovers took the leftover soup to work the following day and said it was just as good as it was the night before.

I wasn't happy with how mine turned out! They looked great, but I found them very bland and dry. The only explanation for dry pork, is because I used rice vinegar (as per suggestions) instead of oil. They next batch I may use oil and vinegar, double the spices, and add salt, garlic, and paprika.

GREAT RECIPE THANKS!

very simple and delicious! i definitely recommend using ground pork because it is more authentic and easier to work w/. i saw that a few people omitted shrimp but i thought it added a great flavor and consistency. i also substituted rice vinegar for rice wine because i bought the wrong thing but it still came out great! my boyfriend and i both love ginger so i added just an extra bit. i didn't have any problems w/ the wontons becoming gooey as i read in some reviews, and i had boiled it directly in the stock because that seemed to be easiest. i garnished the wonton soup w/ green onions but also added cilantro and just a dash of sesame oil. yummy! some tips i would give would be to not overstuff and when you are making the wontons, lightly flour a baking sheet to line them up as you go. i doubled the batch and left the rest in the fridge and found the bottoms to be just a bit sticky.

I love Chinese food. Unfortunately, this did not have the authentic Wonton Soup flavor I was looking for. I think this recipe has potential, but it needs a lot of tweaking. As suggested by other reviewers, I cooked the wontons in a pot of boiling water before adding them to the broth. I'm very glad I did too. The residue left in the pot of water is not anything I would have wanted in my soup. The broth is a little bland and lacking a lot of the extra veggies that restaurants through in. Next time I'll definitely add cabbage and bamboo shoots. My biggest gripe about this recipe was the thinness of store bought wonton wrappers. About half of them fell apart and all of them were soggy. I will try this again with the alternations mentioned above and use homemade wonton wrappers next time.

My boyfriend and I loved this soup. I boiled the wontons in water first then transfered them to the broth. Came out perfect. I'm going to try adding more shrimp next time.

Very good flavour but my wontons also became gooey. SHould have good them prior to adding to the broth as previously sugggested.

I'm so excited! Mine came out tasting EXACTLY like my local Chinese restaurant!! I tried everything to keep these from falling apart, (used egg wash, boiled separately), they still end up leaking the stuffing a bit. I think its unavoidable, but it doesnt take anything away from the flavor of the soup!

I give this recipe 4 stars as it is written; however, after following some of the suggestions of the reviewers, I would give this recipe more than 5 stars if I could! As per the reviews, we added soy sauce, grated fresh ginger, and just a drop of sesame oil to further flavor the broth. Per the reviews, we also boiled the wontons first and then added them to the broth to avoid murkiness. Now that we have made this often, we have tried other ground meats - such as ground turkey or ground chicken and have often omitted the shrimp if we do not have any on hand. We cannot honestly state that we notice a large taste difference without the shrimp. This recipe is amazing and just so versatile! We freeze a big bag of these and either use them in broth, sear them in a pan and then finish off steaming them in the same pan to enjoy the wontons as pot stickers (sear on high for one minute - flipping wontons over to brown each side and then add enough water to just cover the bottom of the pan, cover, and reduce heat for 6-7 minutes), or we encourage our teenager to just make her own broth (usually hot water and a Ramen seasoning packet) and just drop a few frozen wontons in as her own meal. Don't let making homemade wontons intimidate you; we conquered this recipe the first time and just watched a simple video on YouTube for folding techniques. Love love love that my family can now make and customize these and freeze them to use them so many different ways. Yum!!

Tried this one again, did some tweaking .. made it with chicken because the pork and shrimp didn't work for me. Also skipped the ginger and added sesame oil and vinegar instead of the wine. Wasn't bad. Still needs something.

if the kids are sick of chicken noodle this is a great change of pace. i found it to be simple to make and the kids love the stuffed wontons. thanks holly

This was pretty good. I used beef instead of chicken broth. It was not too far off from the soup I buy at the local Chinese place. The wrappers were thinner though than those from the restaurant....making the wontons less substantial (no reflection on the recipe). A good soup to accompany a homemade Chinese meal.

I don't know what happened. My wontons fell apart and were very mushy. And, I did not care for the pork/shrimp mixture..if I ever tried again I would use one or the other. Also, I did not like just chicken broth...I like more taste to my soup. =/

This is a great recipe and much easier to prepare than I originally anticipated! I did add a large clove of garlic and more green onion than called for (about one full onion) and I liked this change. Next time I make these wonton's I think I will try adding more shrimp, some water chestnuts and maybe some bok choy.

I made this tonight and it turned out great! I followed others and put a piece of ginger in with the broth. I did get a few wontons that opened up. Maybe I put too much filling.

This soup was very good. I added vegetables like mushrooms, carrots, peas and broccoli. Just the way that I buy it at my local Chinese restaurant. Will make again.

This is a chinese delicacy, the soup is the same which I had at a local Chinatown in CA. It's So Good!!!!!!!!!!!!! The Won Tons are stuffed just right!!!! This is a true 5 STAR Soup *****!!!!!!!!!!

Excellent. I didn't add shrimp or the rice wine. Used ground pork instead of the chopped pork.

Pretty good soup!

No need to order take-out when you can make a dish as good as this one! It is perfect, served with a side of egg rolls.

This was delicious! We used some leftover pork loin we had, we skipped the shrimp. I will definitely make this again. Glad to have a fun recipe to use leftover pork. Thanks!

This would have been 5 stars without the shrimp. I thought the shrimp gave it a weird taste. With just pork or even beef would have been great. I also added some seseme oil to the broth and cooked meat before filling wontons. This was a great recipe thank you. I will make it again for sure but next time NO shrimp.

I used pork hamburger instead of pork loin. I mixed the pork hamburger with the chopped shrimp,I added 1/2 tsp soy sauce, 1/2 tsp sesame oil, 1/2 can chopped water chesnuts,1 sliver fresh ginger, 1 tsp sugar, 3 green onion, salt and white pepper 1 tsp. mixed this all up made the wontons I boiled them separately and set aside. I added to the chicken broth BBQ pork chopped, green onion, carrot that i cut into florets, baby bok choy and bean sprouts. Boiled this until the veggies were almost done. add salt and pepper to taste. When I serve the soup I serve the broth and then each person can add their own wontons to as many as they would like. I found if i boiled the wontons in the soup broth it made the broth too thick this way if there are any left over wontons they can just be reheated separately again as the broth. I find the wontons also fall apart if cooked in the broth. I hope this helps my 6 and 7 year old love to help make the wontons.

Very Good wonton soup. Just like my mom's restuarants version. Save some of the shimp and add it with brocoli and carrots to the soup for a nice hearty soup.

The filling is fabulous! Great flavour, great texture. Don't change a thing. (Although note to self: Don't use spring roll wrappers instead of wonton or egg roll wrappers -- you'll never get the wontons to seal, and the filling falls out when they're being cooked).

My husband doesn't like soup, so I pan fried half the wontons in oil for him and used the other half to make soup for myself. Well, my wontons fell apart while cooking the soup. But that was probably my fault and it actually turned out delicious anyway!! Next time I will skip the hassle of making wontons for soup and instead make a Chinese Chicken Noodle soup using egg noodles instead of wontons and chicken instead of pork and shrimp. The brown sugar, ginger, rice wine, soy sauce, and chicken stock made a WONDERFUL tasting broth. As for the pan fried wontons I made for the hubby, they turned out awesome as well! I will definitely make them again using this recipe.

This was sooo good! Also pretty easy to make

This was very yummy. I added some more vegetables to the soup and even some noodles to make it more filling. I doubled it since the wontons are the most time consuming part and I saved the rest in the freezer for an easy meal.

My family loved this recipe! I had never made wonton soup before so it was a new experience. My stepson doesn't like seafood so I left out the shrimp and added more chicken broth for my husband who loves a lot of soup. It was fantastic! I will definitely make this again.

pretty good.

We both fried and made soup. The soup was restaurant perfect and the fried wontons went well with orange marmalade preserves as a dip.

Awesome!!!! I played around a bit with my filling. I added some chives some garlic and ginger. DO NOT PRECOOK YOUR WONTONS THEN ADD TO SOUP!! I made a lot so I froze some for later use(Uncooked). I loved this recipe. Thanks so much for sharing.

I`m of Chinese descent and have never tried to make these on my own. I was a bit baffled when my friend asked me to cook this, but this recipe was fantastic. I didn`t have rice wine on hand, but I read another reviewer used rice vinegar instead. I didn`t have that either - but I did have some powdered rice vingegar seasoning that is used to prepare sushi rice so I substituted that instead and the taste was still great. Also, I use only egg whites for sealing up the wonton wrappers, so I put the single egg yolk into the filling.

This was really good. I froze a bunch of the wontons, and it made a great, quick meal to just pull some out of the freezer & drop them in boiling water while heating up some chicken broth.

Very tasty! Omitted shrimp, and added more pork, but vey nice. Time consuming, and would make a bigger batch next time, as the recipe didn't make very many. These freeze well - just place them on a cookie sheet in the freezer until completely frozen, then put them in freezer bags.

I thought this soup tasted absolutely wonderful! There were a few changes that I would make myself, based off of what I've had most of my life. I noticed other people added vegetables. I would highly recommend that. Perhaps some celery or mushrooms. I also thought that the pork would be better if it were grounded or something, rather than having it chopped coarsely. And I also thought that the soup could use more than 3 cups of chicken stock. My husband loved this soup, but felt like there was not enough "broth" part for how many wontons were in the soup. I doubled the amount of chicken stock which I thought would be perfect. The next time I make this I'm going to add other vegetables, shrimp, and more chicken stock than the recipe called for. The general flavor overall was really good though!

The wontons are outstanding. My nine year old made most of this recipe. We also chose to use a beef base instead of chicken.

Very good, and rather easy to make. I nixed the shrimp (it's a texture thing) and used ground ginger (I don't like a lot of ginger taste). I tried them fried and in soup. The only drawbacks were that they were too sweet, like the wontons from places other than my regular one, and the wrappers were too thin for my taste. I think next time I will get rid of the sugar, and use eggroll wrappers instead. I would definately make these again though.

i am the one in the family who loves wonton soup. the rest just want the friend rice and sweet and sour or general tsao chicken. there is one restaurant in town that makes me happy with their wonton soup so i decided to make my own and this recipe was the one i chose. i very happy with my choice but will try to boil the wontons in water next time and then put them in the chicken stock as one other reviewer suggested. it was wonderful though and i made extra and froze them so im anticipating my next experience, YUMMY!!! thank you

I was a bit intimidated at the thought of making this, but it was a huge hit. I've made it several times since and I freeze the wontons on a cookie sheet and transfer them to a zip-lock bag. When making the broth, I cook the wontons first, otherwise the soup thickens. Also, use cubed or canned broth. The powdered broth is a bit slimey.

OMG this was an absolute hit in My home!!!I added Bock chow, Celery and Crab meat..... Delish!!

This recipe was wonderful . I added fresh ginger to the stock pot to give it zing. It's worth the effort as is anything fresh & homemade the difference makes it better ! ANNA

Fantastic! I could eat every night of the week. I did add an egg into the meat mixture to help keep together. I also cooked the wontons in a sepperet pot of salted boiling water. I do suggest if you cook wontons sepperatly to make sure you drain the cooking liquid completly before adding to the stock or the broth will turn out bland.

this is a good basic recipe to make wontons. We added shredded carrots and mushrooms and it turned out great. Definitely make these if you're looking to make wonton soup w/out going to the Chinese restaurant.

Just like my boyfriend's mother makes! The only thing that I suggest when combining your pork and other ingredients (i used ground pork) is to mix it in one direction to keep the pork moist. I also serve the soup with chinese egg noodles and spinach, yummy!

I'm giving this four instead of 5 because it did take a while to construct..With that being said, I was proud that I was able to make the wontons from scratch! I highly recommend going on YouTube and searching for a video on how to wrap/fold a wonton. The visual was VERY helpful. I made the recipe near exact, except I substituted turkey for the pork. The flavor of the wontons was DELICIOUS, and the simple broth complimented them well. I followed everyone's recommendation to cook the wontons in boiling water prior to the broth. The recipe does yield a high amount of wontons (24) so I did have plenty leftover to freeze for quick meals in the future.

My family loved this soup.I did cook the ground pork before mixing the filling together.I make chinese food often so this is a nice appetizer.

I've making this now for a few years. It's so delicious. I don't change anything. I do freeze the wontons in freezer bags with about 8 to 10 in each bag for future use.

The only things I changed was that I used chicken instead of pork because that's what I had in my freezer. This was so good and my husband and I had so much fun making them!! I had a feeling I would love it, so I made double the filling so I could feeze it and make them again another time (I didn't really want to sit around for hours making 200 wontons). I'm excited to thaw the filling out and make some more another time.

Used ground pork and 2oz shitake. Added 1/2c bamboo shoots and sliced shitake mushrooms to the broth. Kept the seasoning the same. Something different!

excellent recipe thx! came out perfect- followed it exactly

Excelent soup! We only used 14 wontons in the 3 cups of broth. I don't think any more would have fit!:)

Loved it!! I stink at making the wontons though. They were ugly and most of them fell apart. Anyone who has a trick for this, please let me know. Next time, I think I may try to use whole shrimp and leave out the pork in order to save time. I changed the following.... 1. I made more broth because we loved it! 2. I added a little soy sauce to the broth. 3. I added a little ground ginger to the broth. So yummy!!!!!!

Great recipe. I took the advise of other reviewers and added an egg to my filling mixture and I boiled the wonton in water, adding them to the broth upon serving. My family loved it! This recipe is a keeper for my family.