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How to Make Wonton

A wonton is a dumpling common in Chinese cuisine. Wonton wrappers can be home made, but are also available in ready-made blocks of individual wrappers. Wonton wrappers are thin and can turn brittle in a matter of hours if left exposed. Thus, it is needed for them to be stored in a cold and moist place. Here is a recipe for wonton soup:


For the wonton:

  • 1 egg, beaten
  • 1/4 cup onion, finely chopped
  • 1/4 cup water chestnuts, finely chopped
  • 1 tablespoon soy sauce
  • 2 teaspoon ginger root, grated
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound ground pork
  • 1 4 1/2 ounce can shrimp, drained
  • 40 wonton skins
  • 8 cups water

For the soup:

  • 6 cups chicken broth
  • 1 cup Chinese cabbage, coarsely shredded
  • 1 cup mushrooms thinly sliced
  • 1 6 ounce package frozen pea pods, thawed and halved lengthwise
  • 1/2 cup bamboo shoots, thinly sliced
  • 4 green onions, bias-sliced 1 1/2 inch


  1. Start working with the filling by thoroughly mixing all the ingredients except for the wonton skins and water.
  2. Once the ingredients have been combined, position wonton skins with one point towards you.
  3. Take 1 teaspoon of filling and put it at the center of the wrapper.
  4. Lift the bottom point of skin over the filling and fold it, leaving an inch at the top portion of the skin.
  5. Moisten the right-hand corner of the wrapper.
  6. Hold the two lower corners of the triangle and bring these ends closer to you.
  7. Fold the left over the right corner and seal.
  8. Boil 8 cups of water to boil and drop wontons one at a time and simmer for about 3 minutes.
  9. Drain the wontons and throw the water.
  10. Boil the chicken broth.
  11. Add the wontons and vegetables, except the onions.
  12. Simmer uncovered for 5 minutes.

Add in green onion before serving.

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