Wonton Soup

This is adapted from Corinne Trang's Essentials of Asian Cuisine.

If you want to serve fewer people I recommend making the same number of wontons and freezing them.

Serves six


  • 64 ounces chicken broth (I use Imagine Organic chicken broth)

  • 2 t sesame oil, divided

  • 2 t soy sauce

  • ½ t corn starch

  • 4 ounces shrimp, finely chopped

  • 2 ounces lean ground pork

  • 24 wonton wrappers

  • 2 green onions

  • Freshly ground white or black pepper


Bring stock and 1 t sesame oil to a gentle boil and simmer 20 minutes.

Combine shrimp, pork, 1 t sesame oil, cornstarch and soy sauce in a mixing bowl. Add a few turns of fresh ground pepper and mix well.


Have ready a small bowl of warm water to moisten wrappers.

Place a wrapper on your work surface and fill with 1 scant teaspoon of the shrimp/pork mixture.

Moisten fingers with warm water and paint the edge of the wrapper.

Fold the wrapper into a triangle, pressing out all the air.

Moisten the two side tips of the triangle and bring them together around the filled center of the wonton.

Place the finished wonton on a plate or tray and cover with a damp cloth. Fill all the wontons.

At this point you can freeze any wontons you won't be serving. Transfer them to a baking sheet, leaving space between them, and freeze overnite. The following day, transfer to a ziploc bag for longer storage.


When ready to serve, turn up the heat on soup to a more substantial boil and drop in 3-4 wontons per person. Add a few turns of freshly ground pepper.

Boil until the wontons float - about 3-4 minutes, and then serve.

Garnish with sliced green onions.