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Wonton Soup

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Servings 6


  • 3/4 lb boneless pork loin coarsely chopped
  • 1 tsp brown sugar
  • 1 tbsp Chinese rice wine
  • 2 tbsp light soy sauce
  • 3 green onions finely chopped
  • 24 3.5 inch square wonton wrappers
  • 3 cups vegetable oil
  • 3 14 oz cans chicken stock
  • 2 cups whole sugar snap peas
  • 1 1/2 cups carrots diced


  • In a large bowl, combine the pork, sugar, wine, soy sauce, 2 tsp chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
  • Sauté the pork over medium-high heat until browned.
  • Place about 1 tsp of the pork filling at the center of each wonton skin.
  • Moisten all 4 edges of the wonton wrapper with water, then fold each corner into the center and pinch edges together firmly to make a seal. Continue until all wrappers are used.
  • Heat the vegetable oil over medium-high heat (to 375F) in a pot and fry wontons in batches. Let the wontons cool on paper towels after frying.
  • Bring the chicken stock, 1/8 cup green onions, sugar snap peas and carrots to a rolling boil. Let simmer for 10 minutes.
  • Serve soup topped with wontons.
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