Wonton Soup – Take 2 (Pork and Green Onion)

by tina

Since the last time I made wonton soup, I’ve asked around and received a couple of suggestions.  I decided to go with my friend Vicky’s suggestion of using pork and green onions (instead of pork, shrimp, and cilantro).

The method of wrapping the wontons is exactly the same.  One thing I did do different this time around was that I made sure the filling was spread out fairly thin before wrapping it.  After cooking the wontons from last time, I realized that the filling to wonton skin ratio was overpowering. The filling was too thick and by the time the filling was done cooking, the wonton skin was already overcooked and the filling was falling out of the wonton skin..  So, make sure to spread that filling quite thin.


For Filling:

  • 0.75 lb ground pork
  • 3 tablespoons water
  • 2 tablespoons rice wine
  • 1/2 teaspoon ginger, finely minced
  • 3 teaspoons potato starch (太白粉)
  • 1/2 teaspoon salt
  • 1 teaspoon soy sauce
  • 1/4 teaspoon white pepper
  • 1 tablespoon sesame oil
  • 1/4 cup green onions, finely chopped
  • 1 pack thin wonton wraps

(yields approx. 93  wontons)

For Soup:

  • water
  • shallot, sliced, fried (紅蔥頭) (optional)
  • cilantro/coriander, chopped (optional)

Thanks to Vicky’s suggestions, my wontons were much better this time around!

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One Comment to “Wonton Soup – Take 2 (Pork and Green Onion)”

  1. OMG! :D i finally dropped by to say hi and saw this! :D

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