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Wonton Soup

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    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.
    Everyday Food, April 2006
    • Prep Time 35 minutes
    • Total Time 40 minutes
    • Yield Serves 4
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    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

    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.

    Recipe Reviews

    • pattipoopidoo
      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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