Wonton Soup

Wonton Soup

(Courtesy Yuhong Sun)


½ lb pork

2 scallions, chopped

1 tsp fresh ginger, chopped

1 tsp cornstarch

1 tsp rice vinegar

½ teaspoon sesame oil

1 egg

40 wonton wrappers

6 cups water


1 ½ cups vegetable broth

1 ½ cups water

1 tomato, chopped


Mix pork, scallions, ginger, cornstarch, vinegar, sesame oil and egg in a bowl.

Place 1 tsp mixture in the center of a wonton wrapper. Wet edges of wonton and fold to form triangle shape. Seal edges. Press two corners of folded wonton together to form a hat and seal.

Bring six cups of water to a simmer in a large pot. Gently place 12 wontons into boiling water. Add 1/2 cold water and allow water to return to a simmer. Repeat simmer with another 1/2 cup cold water. When wontons float to the surface of water (about 5 minutes), scoop from the pot and lay on a plate in a single layer.

In the meantime, mix broth and water in a pan. Add tomato and bring to simmer.

To serve, place one cup of soup in a bowl with 4 wontons.

3 servings, 475 calories per serving

Hack: Freeze remaining uncooked wontons in a single layer on a baking sheet. When solid, transfer to a freezer safe container. Cook from frozen state, allowing 2 extra minutes to cook. Any leftover wonton wrappers can be wrapped tightly and frozen as well.



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4 Replies to “Wonton Soup”

  1. Good day to you Cynthia. I am beginning to get so fond of your website – Cynthia Eats. Your website is slightly becoming more of a recipe book to me (smiles). If you keep posting great recipes like this, I will definitely get addicted to your website. Great job on this one. I’ll make out time to try this Wonton soup recipe.

    1. This recipe actually came from my sister-in-law.  She made it when we were visiting my father and I loved it!  I’m happy that you’re finding my website to be a useful tool in your everyday life and I appreciate your kind comments.

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    1. I appreciate your kind words.  I am in love with cooking so I do post frequently.  Please let me know which ones you like best!

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