Wonton Soup

This is a spicy wonton soup made from chicken broth flavored with red and black pepper. The pork wontons also contain ginger, and green onion.
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  100      Wonton Skins (two packages)
  1        Egg beaten

  1 lb     Ground Pork
  3/4 Inch Fresh Ginger (chopped to consistency of coarse bread crumbs)
  4        Scalions (chopped to size of match heads)
  3/4 tsp  Ground roasted Szechwan Pepper
  1/2 tsp  Salt
  1 tbsp   Corn starch
  2 tbsp   Soy sauce
  2 tsp    Sesame oil
  1        Egg white

  4 Cups   Chicken Broth
  2 tbsp   Soy Sauce (1/2 tbsp per cup of broth)
  1/2 tsp  Hot pepper flakes in oil (1/8 tsp per cup)
           Black pepper to taste
  4        Green onions (chopped finely) 

Makes 100 Wontons - This is much more than is needed for 4 cups of broth. Making wantons is a bit tedious, so I've always made lots of them in a batch, and then used the extras with fresh soup. You should adjust the quantity of soup to match what you want.

Mix the ingredients for the filling thoroughly. Add 3/4 tsp of the filling to each wonton skin, and roll the skin diagonally until reaching a little past the center of the skin. Twist the ends, moisten with the beaten egg, and pinch the ends together.

Bring a large pot of water to a boil. Cook 20 wontons at a time. Drop 20 wontons into pot, and after a few seconds, stir carefully with strainer to loosen any that are stuck to bottom. When water is boiling again, wait 2-3 minutes, then pour in enough cold water to stop the boiling. When boiling again, cook 2 minutes longer. Remove wontons with wire strainer/spoon.

Heat the broth, add the other ingredients. To serve, place the desired number of wontons in a bowl, pour the soup over the wontons, and garnish with the green onion.

Learn more about
Szechwan cooking.
Read Mrs. Chiang's
Szechwan Cookbook

Copyright 1995 Clifford Neuman