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Author Notes: Wonton Soup is probably my ultimate comfort food. As far back as I can remember, my Ma-Ma (my Chinese Grandma) used to drive up to Kamloops to visit us every summer. I always looked forward to her annual ritual of folding fresh wontons to stock us up for the winter.
This recipe has a much bigger yield than what I usually do for recipes, but I always make a big batch of these when I make these, for a few reasons. For one, if you cut it down you’ll end up with leftover meat and water chestnuts, so a big batch helps prevent waste. I also LOVE having these in my freezer for the perfect quick and easy meal on a busy, rainy, night. Or any night for that matter.
From my family to yours, Enjoy! —Lindsay Pleskot
Makes 100 wontons
- 100 wonton wrappers
- 2 eggs
- 1 pound extra lean or lean ground pork
- 1 pound ground turkey
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon crushed red chilli
- 1 can of water chestnuts (227g), diced
- 2 tablespoons ginger, minced
- 4 cloves of garlic
- 4 green onions, thinly sliced (Save 2 Tbsp for garnish)
- 1 teaspoon freshly cracked black pepper
- In a medium-sized mixing bowl, combine all ingredients except for the wonton wrappers. Use a fork to combine all ingredients well.
- To set up your wonton making station, line a baking sheet with parchment paper, this is where you will place the folded wontons. Clean a large surface of counter space and lay out as many wrapper as will fit. Fill a small bowl with water, you will use this to moisten the edges of the wonton wrappers to help seal them.
- Spoon a heaping teaspoon of the filling onto each wonton wrapper, dip your fingers or a pastry brush in water and moisten the edges of each wrapper, careful not to wet them too much.
- Seal the wrappers by folding the top corner to meet the bottom, folding the wrapper over the filling to make a triangle. Press the edges firmly to make a seal. Next, bring the left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Add the finished wonton to the lined baking sheet
- Repeat until all the filling has been used up.
- Cook immediately or place in the freezer until firm if you plan to store for later, this will prevent them from all sticking together during storage. Once the wontons are firm, place them into a large ziplock back to be removed as needed!
Soup (about 4 servings)
- 6 cups homemade or store-bought chicken stock
- 2 cups snow peas
- 2 cups mushrooms, sliced
- 1 teaspoon sesame oil
- 1 teaspoon hot sauce (optional, I use Sriracha)
- When you are ready to eat them, bring your chicken stock and sesame oil to a boil in a large pot of water. Once boiling, add the wontons and mushrooms. After 5 minutes of cooking, add snow peas for final 1-2 minutes of cooking. Remove from heat once peas are cooked but still slightly crunchy and wontons have cooked through.
- Dish up into bowls and sprinkle with green onion to garnish.