New This Month

Wonton Soup

Making this classic Chinese soup is a lot of fun and easier than you might think -- it's the perfect snow-day activity.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2006

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.

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

Be the first to comment!