Wonton Soup

wonton soupAt our favorite Chinese restaurant, the wonton soup is superb. Super-fresh and crispy vegetables and huge wontons swim in a bowl of tasty broth. I’ve recreated it here for home cooks – it saves money and lets us get our wonton soup fix when far from the restaurant.


4 1/2 cups chicken broth
2 tsp soy sauce
1 tsp sesame oil

14-18 wonton wrappers
1/2 lb ground pork
1 tsp soy sauce
1/2 tsp sesame oil
1/4 tsp cornstarch
1/8 tsp sugar

4 bok choy leaves (1/2 head), trimmed, halved
2 carrots, peeled, quartered
1/2 cup snap peas, fresh or frozen
1/4 cup water chestnuts, drained, rinsed
2 scallions, green parts only, chopped

To make wontons, place pork, soy sauce, sesame oil, cornstarch and sugar in a bowl. Gently combine. Don’t overwork. Let stand for 20 minutes. Place a small mound of ground pork in the middle of the wonton wrapper and seal by dampening the edges of the wonton with water and pressing the edges together. Bring stock to a boil with sesame oil and soy sauce. When the broth is at a full boil, add all vegetables except the scallions, quickly followed by the prepared wontons. Turn heat down to gentle simmer for 8 minutes, or until wontons are cooked through and vegetables are crisp-tender. Garnish with scallions when serving.

Serves 2-4.



No comments yet

Leave a Reply