Won Ton Soup

6 Mar

Best made with a group of friends – the more hands for folding, the better! I got this recipe from a well-loved, bruised and battered cookbook passed from my mom to my sister. I highly encourage playing with the recipe – vegetarians might drop the pork and add bamboo shoots, snow peas, or other veggies… ~ Paula


  • 10 small Chinese mushrooms (shiitake, for example)
  • 1/4 lb raw prawns
  • 5 fresh water chestnuts (or 7 canned ones – these should be stir fried with a tablespoon of oil and a teaspoon of sugar; cool before using)
  • 1/5 lb ground pork
  • 1 green onion, finely chopped
  • 1 package of won ton skins (contains 80)
  • 1 t salt
  • 1/2 t sugar
  • 1 t soy sauce
  • 1 t oyster sauce
  • dash of pepper
  • 1 1/4 T cornstarch
  • 1 egg


  1. Boil mushrooms for 10 minutes, rinse, squeeze dry and discard stems; dice.
  2. Shell, devein, and wash prawns; dice.
  3. Peel, crush, and dice water chestnuts (or just dice if they’re canned).
  4. Combine mushrooms, prawns, and water chestnuts.
  5. Add remaining ingredients; mix well.
  6. Have ready a small dish of warm water. Place a teaspoon of filling on a wrapper, dip a finger in the water, and trace the edges of the wrapper before folding it over to make a triangle. This seals the dumpling – VERY IMPORTANT! Then draw two points of the triangle together, making a little pope hat (see picture).
  7. Wontons can be frozen for 3-4 weeks, stir-fried, or used in soup. We just added them to lightly boiling chicken broth (they’ll float when they’re done cooking, like ravioli), tossing in a handful of chopped green onions. Delicious.

2 Responses to “Won Ton Soup”

  1. jason lam March 21, 2010 at 3:27 pm #

    i want!

  2. dakota March 25, 2010 at 4:36 pm #


    making this immediately.

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