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Wonton Soup

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.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Wonton Soup

Source: Everyday Food, April 2006


  • 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


  1. Make wontons.

  2. 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.

Reviews (2)

  • 93ashmarie 5 Apr, 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!

  • prweiss65 1 Feb, 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?

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