Wonton Soup


Wonton Soup

My mom is very hard to please when it comes to dinner, so I know this soup is a winner when she keeps asking for it. I remember the first time I planned on making it, I could not find wonton wrappers. First, I checked the Asian food aisle. After running around the store, I asked the front desk. Turns out they are in the produce section by the tofu since the wrappers are made of soy. Wonton wrappers are very versatile because you can fill them with anything, whether it’s an appetizer, dinner, or dessert. We serve this soup along with eggrolls.

Yields 8

Wonton Soup
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6 ounces raw pork, chopped into 1/4 inch pieces
1 teaspoon brown sugar
1 tablespoon orange juice
2 tablespoons soy sauce
1 scallion, both white and green chopped (reserve some green for garnish)
2 cloves garlic, minced
1/4 teaspoon ground ginger
24 wonton wrappers
4 cups chicken broth
Extra scallion for garnish


  1. In a medium bowl, mix together pork, brown sugar, orange juice, 1 tablespoon soy sauce, scallion, and garlic. Let sit in the refrigerator for at least 30 minutes.
  2. Place 1 teaspoon of the pork mixture in the center of one wrapper. Wet edge with a little water and press two opposite corners together to seal, forming a triangle. Fold all three corners so they meet in the middle. Repeat with the remaining wrappers and filling.
  3. Meanwhile, bring broth to a rolling boil in a wok or large saucepan. Add wontons and cook 5-10 minutes or until wontons are soft and not gummy. Add remaining 1 tablespoon soy sauce and scallions for garnish.


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  1. I love eating wontons! Making them on the other hand is fun too.. that is until you get to the millionth one.

  2. Yum, I love wonton soup, and they are such fun to make. Nice post.

  3. I LOVE wonton soup but I’ve never made it before. So, here’s my (silly?) question.
    Do you use RAW pork or cooked pork in this recipe?


    • You use raw pork in the filling. Because you chop it into tiny pieces (roughly 1/4 inch pieces), the pork will cook quickly when you add the wontons to the boiling broth.

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