Reviews (2) Add Rating & Review 175 Ratings 5 star values: 31 4 star values: 52 3 star values: 54 2 star values: 28 1 star values: 10 Martha Stewart Member Rating: Unrated 04/05/2014 Pretty good starting point. I added Garlic Powder and Tony Chachere's to the filling and added Garlic Chili Paste, Soy Sauce, tons of Salt, and Garlic Powder to the broth. Think I'll cook the wonton filling first if I do the dumplings again - even after 10 minutes of cooking, it was still pink, but cooked all the way. I may make smaller dumplings (these were just huge!) or throw a double batch of filling into the broth and cut the wontons into strips and cook it that way. Beware the ginger! Martha Stewart Member Rating: Unrated 02/01/2012 These were killer!!!! I did everything exactly as the recipe said (because I'm a big nerd.) Next time I'll try chopping up shrimp for some, and maybe a batch with ground chicken. I used finely chopped Napa....I don't think coleslaw would have been quite right?
Back to Wonton Soup All Reviews for Wonton Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 35 mins total: 40 mins Servings: 4 wonton soup
Ingredients Ingredient Checklist 24 rectangular (3 1/2-by-3-inch) or square wonton wrappers 1 recipe Wonton Filling 2 cans (14.5 ounces each) reduced-sodium chicken broth Coarse salt 3 scallions, thinly sliced on the diagonal 2 to 3 teaspoons rice vinegar 1/2 teaspoon toasted sesame oil
Cook’s Notes Sometimes called “skins,” wonton wrappers are often available in the produce aisle of supermarkets. Look for them next to egg-roll wrappers and tofu. Those found in Asian markets (either in the refrigerated section or in the freezer) may be more fragile than the others.
Gallery Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 40 mins Servings: 4 wonton soup
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 40 mins Servings: 4
Recipe Summary
prep: 35 mins total: 40 mins
Servings: 4
prep: 35 mins
total: 40 mins
prep:
35 mins
total:
40 mins
Servings: 4
4
wonton soup
wonton soup
Ingredients
Ingredients
- 24 rectangular (3 1/2-by-3-inch) or square wonton wrappers 1 recipe Wonton Filling 2 cans (14.5 ounces each) reduced-sodium chicken broth Coarse salt 3 scallions, thinly sliced on the diagonal 2 to 3 teaspoons rice vinegar 1/2 teaspoon toasted sesame oil
Directions
Make wontons.
Make soup: In a large pot, combine broth, 4 cups water, and 1 teaspoon salt; bring to a boil. Add wontons one at a time; return to a boil. Reduce heat to medium, and simmer until wontons are just cooked through, 4 to 6 minutes. Stir in scallions, vinegar, and sesame oil; season with salt. Serve.
Cook’s Notes Sometimes called “skins,” wonton wrappers are often available in the produce aisle of supermarkets. Look for them next to egg-roll wrappers and tofu. Those found in Asian markets (either in the refrigerated section or in the freezer) may be more fragile than the others.
Cook’s Notes
Sometimes called “skins,” wonton wrappers are often available in the produce aisle of supermarkets. Look for them next to egg-roll wrappers and tofu. Those found in Asian markets (either in the refrigerated section or in the freezer) may be more fragile than the others.
Reviews (2)
Add Rating & Review 175 Ratings 5 star values: 31 4 star values: 52 3 star values: 54 2 star values: 28 1 star values: 10
Martha Stewart Member Rating: Unrated 04/05/2014 Pretty good starting point. I added Garlic Powder and Tony Chachere's to the filling and added Garlic Chili Paste, Soy Sauce, tons of Salt, and Garlic Powder to the broth. Think I'll cook the wonton filling first if I do the dumplings again - even after 10 minutes of cooking, it was still pink, but cooked all the way. I may make smaller dumplings (these were just huge!) or throw a double batch of filling into the broth and cut the wontons into strips and cook it that way. Beware the ginger! Martha Stewart Member Rating: Unrated 02/01/2012 These were killer!!!! I did everything exactly as the recipe said (because I'm a big nerd.) Next time I'll try chopping up shrimp for some, and maybe a batch with ground chicken. I used finely chopped Napa....I don't think coleslaw would have been quite right?
Reviews (2)
Add Rating & Review 175 Ratings 5 star values: 31 4 star values: 52 3 star values: 54 2 star values: 28 1 star values: 10
Add Rating & Review
175 Ratings 5 star values: 31 4 star values: 52 3 star values: 54 2 star values: 28 1 star values: 10
175 Ratings 5 star values: 31 4 star values: 52 3 star values: 54 2 star values: 28 1 star values: 10
175 Ratings 5 star values: 31 4 star values: 52 3 star values: 54 2 star values: 28 1 star values: 10
5 star values: 31 4 star values: 52 3 star values: 54 2 star values: 28 1 star values: 10
Martha Stewart Member Rating: Unrated 04/05/2014 Pretty good starting point. I added Garlic Powder and Tony Chachere's to the filling and added Garlic Chili Paste, Soy Sauce, tons of Salt, and Garlic Powder to the broth. Think I'll cook the wonton filling first if I do the dumplings again - even after 10 minutes of cooking, it was still pink, but cooked all the way. I may make smaller dumplings (these were just huge!) or throw a double batch of filling into the broth and cut the wontons into strips and cook it that way. Beware the ginger! Martha Stewart Member Rating: Unrated 02/01/2012 These were killer!!!! I did everything exactly as the recipe said (because I'm a big nerd.) Next time I'll try chopping up shrimp for some, and maybe a batch with ground chicken. I used finely chopped Napa....I don't think coleslaw would have been quite right?Martha Stewart Member
Rating: Unrated 04/05/2014
Pretty good starting point. I added Garlic Powder and Tony Chachere’s to the filling and added Garlic Chili Paste, Soy Sauce, tons of Salt, and Garlic Powder to the broth. Think I’ll cook the wonton filling first if I do the dumplings again - even after 10 minutes of cooking, it was still pink, but cooked all the way. I may make smaller dumplings (these were just huge!) or throw a double batch of filling into the broth and cut the wontons into strips and cook it that way. Beware the ginger!
Rating: Unrated
Rating: Unrated 02/01/2012
These were killer!!!! I did everything exactly as the recipe said (because I’m a big nerd.) Next time I’ll try chopping up shrimp for some, and maybe a batch with ground chicken. I used finely chopped Napa….I don’t think coleslaw would have been quite right?
All Reviews for Wonton Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Wonton Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
