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Savory Wonton Soup Recipe

This wonton soup recipe uses ready made wonton papers. They come in different thicknesses, get the thin ones they are for soup. The thicker papers are used for frying.

When you are ready to fill the wonton papers keep them moist, by putting a damp cloth over them before you fill them. This way they will be easier to handle. If they dry out you will not be able to fold and pinch the dough properly.


Meat Filling
1/2 pound boneless porkloin- chopped
1 egg- beaten
2 ounces peeled shrimp-finely chopped
1 tsp brown sugar
1 tbsp Chinese rice wine
1 tbsp soy sauce
1 tsp green onion- finelychopped
1 tsp fresh ginger root-chopped
24 (3.5 inch square)wonton wrappers
3 cups chicken stock
1 tbsp. soy sauce
½ tsp. sesame oil
½ tsp. ginger- freshlygrated
1/8 cup green onion-finely chopped


In a large bowl, mix together pork and egg. Then add shrimp, sugar wine, soy sauce, 1 tsp. green onion, and ginger. Mix together well.

Lay out wontons skins and place 1 teaspoon of meat mix in the center of each wonton skin. Fold the skins from the top corner to the bottom opposite corner making a triangle. Pinch the edges to make a firm seal. Now pick up the 2 opposite corners and bring together to the top, over lapping just the tips.

Pinch firmly together. Do this with all the wonton skins. Set aside.

For the soup:
In a large pot add chicken stock, soy sauce, sesame oil, and ginger and bring to a rapid boil. Drop in wontons and boil for 5 minutes. Spoon out into serving bowls and sprinkle with green onion.

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