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

Source: Everyday Food, April 2006
Total Time Prep Servings

Ingredients

Directions

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.

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  • DarkLies
    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!
    Reply
  • CiaNahac
    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?
    Reply

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