Wonton Soup with Fried Wonton Strips
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Hello!
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8 cups
Chicken Stock
2 cups
Water
1 Tbsp for broth, 1 tsp for wonton filling
Soy Sauce
Dash for broth, 1/4 tsp for wonton filling
Sesame Oil
8 cups
Chicken Stock
2 cups
Water
1 Tbsp for broth, 1 tsp for wonton filling
Soy Sauce
Dash for broth, 1/4 tsp for wonton filling
Sesame Oil
4 slices for broth, 1/4 tsp minced for wonton filling
Ginger Root
3 smashed for broth, 1/2 tsp minced for wonton filling
Garlic Cloves
3 for broth, 1 chopped for wonton filling, slices for garnish
Green Onion
To taste, start with 1/2 tsp
Salt For Broth
1/2 pound for wonton filling
Ground Pork
1.5 tsp for wonton filling
Shaoxing Wine (or Sherry)
1/4 tsp for wonton filling
Sugar
Pinch for wonton filling, 1/8 tsp for broth
White Pepper
1 package
Wonton Wrappers
Optional garnish
Baby Spinach Leaves
Optional garnish
Water Chestnuts
Optional garnish
Sesame Seeds
For optional fried wonton strips
Vegetable Oil
Optional garnish
Sriracha
Add broth ingredients to a pot, bring to a boil and simmer for 10-15 minutes.
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Meanwhile, pulse the wonton filling ingredients in a food processor until smooth.
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Set up your wonton wrapping station with a bowl of water and a moist towel to cover the wrappers.
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Wrap the wontons.
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Continue making wontons until all of the filling is used.
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Cut leftover wrappers into squares. Fry in 350°F vegetable oil for about a minute until golden.
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Remove the aromatics from the pot, bring up to a boil and add the wontons.
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Boil the wontons for a few minutes until they float to the top.
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Add a few baby spinach leaves and water chestnuts to a bowl, add the soup and top with garnishes.
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Thanks!!
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