Wonton Soup
  • Wonton wrappers (I prefer the thicker wrappers at Asian Markets)
  • 1 lb. ground beef or pork (pork is what the restaurant used, I prefer beef)
  • 1 small can of water chesnuts, diced VERY VERY small
  • 1 tsp sesame oil
  • Chicken broth
  • scallions
  • thinly sliced cooked pork or chicken
  • 1 egg, beaten
  1. Mix the ground beef or pork with the water chesnuts, sesame oil and salt. Place the wonton wrapper on the table so that it looks like a diamond. put a teaspon worth of mixture about halfway between the top point and the middle of the wrapper. fold the top point down halfway, just enough to cover the mixture (do not fold the wrapper in half to form a triangle, more like a pentagon)squeeze the sides so the mixture stays in. put a bit of egg on the two points at the side. fold the two points up above the mixture and squeeze them together and fold to seal. Once they are all prepared, boil until it looks like a wonton soup noodle at a chinese restaurant. Take it out of the water and put it in heated chicken broth.(don't put it in the chicken broth until it's ready to serve_ Add sliced scallion and pork or chicken.
  2. If you want to freeze the wontons, put them on a cookie sheet in a single layer, and transfer to a freezer safe bag. Take out what you need as you need it and boil.
  3. I'm going to try to take pictures on how to actually "fold" the wontons. If anyone's interested.
Wonton and Crab Rangoons are the two things I had to make when I worked at a chinese restaurant. I posted the crab rangoon recipe, here are the wonton. I never cared for wonton soup until I tried these.