Wonton Soup


  • Wontons
  • 8 ounces ground pork
    1 tablespoon rice wine vinegar
    1 tablespoon soy sauce
    1 teaspoon sesame oil
    1 teaspoon grated fresh ginger
    1 teaspoon brown sugar
    2 green onions, finely chopped
    24 Square wontons Tan wrappers (3½ inches each)
  • SOUP
  • 6 cups (1,440 g) chicken broth
    1½ teaspoons minced garlic
    2 tablespoons soy sauce
    1 teaspoon sesame oil
    2-3 green onions, finely chopped


  • Wontons
  • In a large Mix the pork, rice wine, soy sauce, sesame oil, ginger, sugar and onion in a bowl. Mix well.
    Place 1 heaping teaspoon of filling in the center of each wonton wrapper.
    Dampen the edges with water and fold the corners to squeeze out excess air. (It should look like a triangle.)Slightly lift the long edge of the wonton. Wrap the edges in opposite directions and press firmly to seal. To do this, use your finger to create a gap and moisten the edges as needed.
    Continue with the remaining wontons and let them rest while you make the soup.
    In a medium saucepan over medium heat, add chicken broth, garlic, soy sauce, sesame oil, and scallions.
    Bring about 4 liters of water to the boil in a separate large pot.Once the water is boiling, add the wontons and cook for 5 minutes.
    Strain the wontons and add them to the warm broth. Serve hot.
    Have fun!


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