Wonton Soup


  • ½ pound pork or beef, ground
  • 1 Tablespoon scallions, finely chopped
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1 Tablespoon soy sauce
  • 1 Tablespoon sugar
  • 1 teaspoon sesame oil (optional)
  • 1 Tablespoon water
  • 2 packages wonton skins
  • 3 cans (15 ounces each) chicken or other broth (about 6 cups)


  1. Mix ground pork (or beef), scallions, egg, salt, soy sauce, sugar, sesame oil, and water in a bowl.
  2. Place 1 teaspoon of meat mixture in the center of a wonton skin.
  3. Moisten the edges of wonton skin with water and fold it to form a triangle. Press the edges together to seal.
  4. Fill and fold the rest of the wonton skins.
  5. Bring a large pot of water to a boil to cook the wontons.
  6. In another pot, heat the broth. (Wontons will be cooked first in the boiling water and then added to the broth.)
  7. Add a few wontons at a time to the boiling water, giving them room to float freely. Cook over medium heat 8 to 10 minutes.
  8. Add the cooked wontons to hot broth. Use about 3 dozen wontons for 6 cups of broth.
Recipe makes 48 wontons.


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