Sunday, January 10, 2010

Wonton Soup

Doesn't matter how they look when they're wrapped because they never look like that after they're cooked. (This was served with a bit of rice noodles, vegetables and broth.)

All ingredients combined until it looks like a paste.

Place filling in centre, fold into a triangle and pinch the edges together.

My mother used to make these little simple dumplings on those cold winter days. They're simple enough to make but it almost seems like a bit too much work to wrap each one individually and then only to have them gobbled up and swallowed in two seconds flat. TIP: Recruit some family members to help out. Even my hubby learned quickly how to wrap these up!

Wonton Soup

1 lbs. lean ground pork
1 lb of fresh shrimp, shelled, deveined and chopped
1 large carrot, grated
4 shiitake mushrooms, diced
4 green onions, chopped
1 tsp salt
1 tsp sugar
2 tbsp soy sauce
1 tbsp sesame oil
1 package of wonton wrappers

Chicken stock/soup to serve.

Make your chicken stock or wonton stock from soup mix available in asian supermarkets.
In separate large pot, bring water to a boil while you begin wrapping wontons.

Combine all ingredients in a large bowl and mix well with your hands until well blended.
Before wrapping, you can wrap a couple and cook them in a pot of boiling water. Taste and if needed, add more salt, soy sauce, etc.

Wrap about a teaspoon of meat filling in each dumpling and set aside until ready to cook. Bring large pot of water to a boil and place dumplings in. Bring water back to a full boil and after the wonton dumplings are floating, continue to cook for another minute or two.

Serve with broth and vegetables cooked in the broth.


  1. I love wanton soup...and this looks so simple and easy.

  2. I've made these just once. Reminds me it's time to try it again. Looks so yummy!