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Asian Wonton Soup



This is a wonton soup created from a mixture of Chinese, Thai and my imagination. It has a homemade chicken/pork stock and pork/chicken/shrimp filled wanton.


- 1 Pkg Wonton Wrappers

- ½ lb Ground Pork

- ½ lb Ground Chicken

- ½ lb Ground Shrimp

- 1 Tbs Garlic

- 1 Chopped Green Onions (¼” chop)

- 1 Tbs Soy Sauce

- 2 Tbs Sake

- ½ tsp Sesame Oil

- ½ tsp White Pepper

- 4 cups homemade asian cooking stock*

Wonton Filling:

- ½ lb Ground Pork

- ½ lb Ground Chicken

- ½ lb Ground Shrimp

- Soy Sauce

- Sake

- Sesame Oil

- White Pepper

- Chopped Green Onion

- Mix all ingredients well and let sit for at least 20 to 30 minutes.



- Place small bowl of water on table nearby to use for sealing wantons.

- Hold round wonton wrapper in hand. Put about 1 heaping tsp of filling in center of

  wonton. Dip tip of finger in water and seal the edges of the wanton. Fold

  the wonton edges up and - press together forming a small pouch or bag and

  press together to seal.

- It may not be beautiful, but it tastes wonderful.



- In a medium or large pan, put enough vegetable oil to barely cover bottom

  and heat on Med-high until it shimmers.

- Place wontons on pan and cook until bottom is golden brown and delicious


- Add enough water to pan until water is about ¼ of the way up the wontons.

  Cover and steam about 5 minutes until wontons are cooked. Remove lid and

  allow remaining water to evaporate or pour it out depending on doneness.

* See Asian cooking stock here.

- There's also a video for folding the wontons under the "Tools/Tips &

  Videos" Tab.

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