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Wonton Soup without Ginger

Rated as 4.12 out of 5 Stars

"My sister hates ginger, so we modify our Chinese cooking to satisfy her. I like to make this for weekend lunches."
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Ingredients

55 m servings 326 cals
Original recipe yields 8 servings

Directions

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  1. Whisk together sugar, cornstarch, oyster sauce, and 1 tablespoon sesame oil in a large bowl; add the ground pork, shrimp, and 1 chopped green onion and mix to combine.
  2. Lay one wonton skin like a baseball diamond in front of you. Using your finger, brush beaten egg around the outer edge of the wonton skin. Place 1 tablespoon of pork mixture onto the middle of the wonton skin. Fold 'home run' corner to '2nd base' corner and press down creating a triangle. The meat filling lump is at the bottom of the triangle. Brush egg mixtures at the '1st base' and '3rd base' corners of the triangle. Fold each base corner over the meat filling lump and over each other. Brush egg mixture at the '2nd base/homerun' corner of the triangle and fold behind the meat filling lump. This is one wonton. Repeat until there are no more mixture or wrapper skins. Keep the wontons covered with a wet towel to prevent from drying.”
  3. Mix together the chicken stock, soy sauce, 2 tablespoons sesame oil, and 2 green onions in a pot over medium-high heat. Bring this to a boil; reduce heat to medium-low and simmer for 15 minutes. Add the bok choy and return to a boil until the bok choy is tender, about 5 minutes.
  4. Bring a large pot of salted water to a boil; boil wontons for 3 to 5 minutes, stirring occasionally to prevent wontons from sticking to each other or to the edges of the pot.
  5. Place wontons in a soup bowl and ladle soup over wontons to serve. Garnish with chopped green onions.

Nutrition Facts


Per Serving: 326 calories; 15.3 g fat; 27.6 g carbohydrates; 18.9 g protein; 86 mg cholesterol; 1541 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 8 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I've been making this for a while now and it's always a huge hit whenever I share it with anyone. It's a little different from the other recipes but I think that's why I like it so much. I es...

Most helpful critical review

i was a little worried about making this recipe because the ingrediants really didnt appeal to me and boy was it a mistake...the wonton was ok but the soup was just chicken stock and soy sauce.....

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I've been making this for a while now and it's always a huge hit whenever I share it with anyone. It's a little different from the other recipes but I think that's why I like it so much. I es...

Very nice. I love the taste of sesame oil. Gives the soup that authentic oriental taste. I added chunks of chinese cabbage and bok choy. Adults enjoyed it. Finished the whole pot and they're sti...

This soup was great! The broth was very tasty. I have always used another recipe, but this one was the best ever. If you use low-sodium soy sauce, it's not too salty. Plus I used artificual ...

i was a little worried about making this recipe because the ingrediants really didnt appeal to me and boy was it a mistake...the wonton was ok but the soup was just chicken stock and soy sauce.....

Ok, so here's the thing. I didn't really try this recipe... it just really helped me out so that's why I'm giving it 5 stars. I was sick, and wanting some soup, so I sent my husband out to get f...

I enjoyed making this. I bought as bag of veggies that had bok choy, napa cabbage, snow peas, and shredded carrots in it. I also added sliced Portobello mushrooms. I didn't have the oyster sauce...