Wonton Soup

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Oct. 12, 2009


Chinese mushrooms 2 , soaked in warm water 20 minutes
Lean pork 1/4 Pound , ground (110 Gram)
Shrimp meat 2 Ounce , minced (60 Gram)
Water chestnuts 2 , very finely chopped
Green onions 4 , very finely chopped
Soy sauce 15 Milliliter (1 Tablespoon)
Sherry 2 Teaspoon (10 Milliliter)
Wonton wrappers 16
Egg 1 , lightly beaten
Chicken stock 6 Cup (96 tbs) (1.5 Liter)
Green onions 6 , thinly sliced (White Part Only)


1 Squeeze mushrooms dry. Remove stalks and finely chop the caps. Combine mushrooms, pork, shrimp, water chestnuts, green onions, soy sauce and sherry. Let stand 30 minutes.

2 Place 1/2 tsp (2.5 ml) of filling slightly off center of each wrapper. Fold wrapper in half and press the edges together to seal them. Again, fold the wrapper in half. Pull the corners down into a crescent shape, overlapping the corners. Seal the overlap with a little beaten egg.

3 Drop the wontons one by one into boiling salted water and simmer 7 minutes, making sure they do not stick to the bottom of the pan. Drain the wontons. Bring chicken stock to a boil and add wontons and green onions.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 1288Calories from Fat 281

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 4316 mg179.83%

Total Carbohydrates 151 g50.3%

Dietary Fiber 8 g32%

Sugars 28 g

Protein 94 g188%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet