Won ton Soup
Photo by Jean Morton
Wonton Soup is a family favourite. Our youngest member of the family can’t get enough of it. He loves it. He wantonly craves wonton soup. We always order it when we go out to Chinese restaurant whatever the weather.
Oh yes, Peter actually orders a soup of his own called Hot and Sour soup which is like a combination of seafood, bamboo shoots, mushrooms vinegar, sugar syrup and chili, so strong it will clear your sinuses after having a good cough due to the spiciness of the soup. 😉
Anyway as I was saying Wonton soup is something that most people would want to eat. Apparently wonton means literally as “swallowing a cloud”. Self-explanatory really if you have seen and eaten a wonton soup.
And the recipe is as follows:
- 1/2 pound boneless lean pork, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- a few drops sesame oil
- 1 teaspoon sherry
- 1/2 teaspoon sugar
- 1 green onion, finely minced
- 1 teaspoon cornstarch
- 2 grinds of white pepper (a pinch)
- Water for boiling won tons
- 5 cups chicken stock (OXO chicken cubes or knorr cubes are ok if you do not have the chicken bones to boil)
- green onion or spring onion, thinly sliced, as desired
- a few drops sesame oil (optional)
Combine all the filling ingredients in a bowl, mixing well.
Lay one won ton skin in front of you.
Cover the remaining won ton skins with a damp towel to keep them from drying out.
Filling the won tons:
Moisten all the edges of the won ton wrapper with water.
Place a heaping teaspoon of won ton filling in the center.
Fold the won ton wrapper in half lengthwise, making sure the ends meet.
Press down firmly on the ends to seal.
Use thumbs to push down on the edges of the filling to centre it.
Keeping thumbs in place, fold over the won ton wrapper one more time.
Push the corners up and hold in place between your thumb and index finger.
Wet the corners with your fingers.
Bring the two ends together so that they overlap.
Press to seal.
The finished product should resemble a nurse’s cap.
Repeat with remaining won tons.Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.Boiling the won tons:
Bring a large pot of water to a boil.
Add the won tons, making sure there is enough room for them to move about freely.
Let the won tons boil for 5 – 8 minutes, until they rise to the top and the filling is cooked through.
Remove from the pot with a slotted spoon.To make the soup: bring the chicken stock to a boil.
Add the won tons and bring the soup back to a boil.
Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.
The origin of the recipe is Rhonda Parkinson from