Wonton Soup

Meal type Chicken Broth, Ginger, Pork, Shrimp
Season Fall, Spring, Summer, Winter


For the Dumplings

  • 1/2 lb. ground pork
  • 2 oz. peeled shrimp, finely chopped
  • 1 tsp. brown sugar
  •  1 Tbl. rice wine
  •  1 Tbl. soy sauce
  •  1 Tbl. finely chopped green onion
  • 1 tsp. finely chopped ginger root
  •  24 wonton wrappers

 For the Broth

  •  1 tsp. vegetable oil
  •  5 cups chicken stock
  • 1 clove finely chopped garlic
  •  1 Tbl. finely chopped ginger root
  • 2 Tbl. finely chopped green onion
  • 1 tsp. soy sauce
  • dash of sesame oil


1 In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
2 Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal.
3 In a large stock pot heat the 1 tsp. of oil, add the chopped garlic and ginger root and saute until fragrant (about one minute). Add the chicken stock, soy sauce, dash of sesame oil and green onions. Bring stock to a rolling boil, reduce the heat just slightly and drop wontons in. Cook for 5 minutes. Serve in deep bowls and enjoy!