Wonton Soup On A Super-Cold Michigan Afternoon

There is nothing I like making more than soup on a bitter-cold, winter afternoon.  It warms the soul.

For me it doesn’t matter what type of soup it is, as long as it’s hot and hearty.  For the kids, though, they like something similar to their favorite — Chicken Noodle.  I too like chicken noodle, but sometimes I like to mix it up a bit and make wonton soup instead.  No complaints from anyone when I do this, that’s for sure.

Wonton Soup


  • 1/2 lb. Ground Pork
  • 1 1/2 Tbsp. Soy Sauce
  • 1/8 tsp. Sugar
  • 1 Tbsp. Dry Sherry
  • Black Pepper to taste
  • 1 tsp. Ginger
  • 1 tsp. Finely chopped scallions
  • 1 Tbsp. Cornstarch dissolved in 1/3 Cup Water
  • 2 tsp. Sesame Oil
  • Wonton Wrappers
  • 5 Cups Chicken or Vegetable Stock
  • 1 Tbsp. Chopped Scallions

Combine pork and seasonings and mix until smooth.  Divide into 40 portions and wrap into wontons.

Bring 6 cups of water to boil in large pot.  Add wontons and stir gently.  Cook until water boils.  Add 1 1/2 Cups cold water.  Bring to boil again.  Add water again.  Bring back to boil and continue boiling 3 minutes.  Remove from water with slotted spoon and place in colander.

Put chicken or vegetable stock into stock pot.  Bring to boil.  Drop in wontons and simmer for 2 minutes.  Season to taste.  Add chopped scallions just before serving.

This is especially an easy soup to make when I have the filling for the wontons already made and frozen in the freezer.  I typically double the recipe and then freeze what I don’t use in smaller portions for later use.  When I feel like having some wonton soup, all I have to do is defrost a small bag of filling and fill the wontons.  Typically I keep wontons frozen too.

Soup is one of those comfort foods that warms everyone from the inside out, and for this I am — Simply Grateful.



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