Wonton Soup

wonton soup

Steve and I both enjoy this easy wonton soup. I cheat and use pre-made wrappers, and it takes about half an hour to prepare the filling and stuff the wrappers. Actual cooking time is very short.

Wonton Soup

  • 1/2 pound lean ground pork
  • 1 cup chopped, trimmed bean sprouts
  • 1/2 cup kimchee drained and chopped ( or 1/2 cup chopped suey choi and 1 teaspoon soy sauce)
  • /14 cup finely chopped mushrooms
  • 2 teaspoons finely grated fresh ginger
  • 2 green onions, sliced
  • 2 garlic cloves, minced
  • /12 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon 5 spice powder
  • 30 wonton wrappers
  • 8 cups chicken  broth
  • 1/4 to 1/3 cup hoisin sauce
  • 1 red pepper, sliced
  • 1 yellow  or green pepper, sliced
  • 1 large carrot, sliced
  • 1/2 cup snow peas (optional)
  • 1/2 cup sliced mushrooms (optional)

Combine the first 10 ingredients. Put by the teaspoon onto a wonton wrapper, moisten the edges, and fold it around the filling. Stand on a cookie sheet covered with parchment paper, and cover with plastic wrap or a slightly dampened tea towel until ready to cook. If made several hours before cooking, keep in the fridge.



cooking wontons


Combine the broth and hoisin sauce in a large pot or Dutch Oven and cook over medium hugh heat until boiling. Add the wontons, one at a time, then add the vegetables. Cook for 5-7 minutes, until the wontons rise to the surface. Serves 4.


You can make this into Wor Wonton soup (which means “everything”, by adding some chopped shrimp and a teaspoon of sherry to the filling, and adding some sliced barbecued pork, some sliced chicken breast and some prawns to the broth.


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