wonton soup



  • 8 ounces ground pork
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon brown sugar
  • 2 green onions, finely chopped
  • 24 square (3½ inches each) wonton wrappers


  • 6 cups (1,440g) chicken broth
  • 1½ teaspoons garlic, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2-3 green onions, finely chopped



  • In a large bowl combine pork, rice wine, soy sauce, sesame oil, ginger, sugar, and onion. Mix well.
  • Place 1 heaping teaspoon of filling into the center of each wonton wrapper.
  • Moisten edges with water and fold the corners together, pressing out any excess air. (It should look like a triangle).
  • Slightly lift the long edge of the wonton. Wrap the edges in the opposite directions and press firmly to seal, using your finger to create a space and wetting the edges as needed.
  • Continue with the rest of the wontons and let them rest while you prepare the soup.


  • In a medium pot over medium heat add chicken broth, garlic, soy sauce, sesame oil, and green onions.
  • In a separate large pot, bring about 4 quarts of water to a boil. Once the water is boiling, add wontons and cook for 5 minutes.
  • Strain the wontons and add them to the warm broth mixture. Serve warm.

Enjoy !

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