Why Is There Now a Ball of Beef in Wonton Soup
Sort by: Most Helpful
Most Helpful Most Positive Least Positive Newest
05/21/2009
Great recipe! I grew up with my mother making wonton soup on cold days. One tip I can offer is boiling the wontons separately from the broth in just plain water, 3-5 min. The reason being, the wonton wrappers are dusted with flour and it can cloud the broth or slightly thicken it. Wonton broth is supposed to be clear and thin. After boiling the wontons strain and add to the soup. If you want a more filling meal you can add egg noodles (refrigerated section of asian market) to the dish for wonton noodle soup. Boil noodles separately as well then add to soup. A little more work but so worth it!
02/23/2009
Absolutely wonderful. I altered the recipe a little b/c I didn't have all the ingredients, but it was still fantastic. This is also a wonderful base recipe, as you can add more vegetables or seasoning to get exactly what you want. The ONLY thing is, the recipe itself makes A LOT, and I would actually suggest halving it. oh, and if anyone is reluctant to try this b/c making wontons sounds difficult, its really SO easy. Thank you so much for such a wonderful treat!
12/10/2009
From the author. I have seen a few people say they have seen this on a won ton roll wrapper. After I saw someone post this the first time I searched them out and lo and behold there was my recipe EXACT with I think one minor change. I created this recipe from scratch and apparently the won ton company took it off of AllRecipes. It is too bad you give up all your rights to your recipes to AllRecipes once you post them. I am curious if All Recipes sold it or if anyone can just copy them? Anyhow, hope you are enjoying it :). UPDATE: for the person who said the sesame oil was too much... a few drops of sesame oil goes a very LONG way, too much sesame oil will ruin the recipe. For the entire pot of the soup just a few drops of sesame oil is all you need. Light hand with that!
11/12/2010
Excellent! I love this soup, it's my new favorite! I did make a few changes due to what I had on hand: I used mild Italian sausage, casings removed. Therefor, I didn't use the egg or salt and pepper (they didn't need it, sausage is bound and seasoned already). This slightly changes the flavor of the wontons, and I think I will try it again using only the ground pork. I also halved the recipe, and further reduced the sesame oil, which I find very pungent. I can still taste it (I'm eating this as we speak) and enjoy it, but I think the full amount might be overpowering to me. As for assembling the wontons, here are some tips: there is a learning curve...1tbsp of filling was way too much to try to squeeze in there, I used a biggish tsp. and even then they are large to get in your mouth. Use VERY little water to moisten the edges, or they just slide around. Stop caring about trying to make them pretty shapes, and just do triangles if you're all thumbs like me. For those that aren't seafood lovers, leave out the shrimp entirely instead of just not adding it to your own bowl...I can certainly taste the shrimp in the broth (which I love!). I didn't have the peas, so I added extra greens from the bok choy. And extra green onions. Over all, this is a delightful dish, thanks for sharing! PS- thank you to the reviewer who advised boiling the wontons in their own pot...BUT if you do this step, do not leave them sitting in a wire colander...they stick, lol.
04/03/2010
Oh My! This was good! I did substitutions based on what I had on hand. I didn't have the Ground Pork, but I did have bacon bits (don't laugh, it worked!!!), so I used 1/4 cup bacon (any more than that and it would have been too salty). In other recipes I saw on other sites, the broth was made using pork bones and shrimp shells, so I wrapped the bacon in cheese cloth and steeped it in the broth for 10 minutes. I threw my frozen shrimp in the broth to defrost and pulled it out after about 5 minutes. I also added 1 small knob of fresh ginger, sliced into 5 pieces, and let that steep for 45 minutes. The broth ended up having a full, rich complex flavor that is amazing. I then ran the bacon bits through my Magic Bullet to make the pieces less chewy and it gave it a great texture. I coarsley chopped the shrimp, put it in the green onion and bacon mixture, and kept everything else the same, except I didn't need to add salt due to the saltiness of the bacon. I found that I could barely fit 1/2 teaspoon of the mixture onto the wonton and still fold it without tearing. As a result, I ended up with 50 wontons!!! I also cooked the wonton's separate from the broth, then added them when done. This ended up being a phenomenal comfort food! Sure it took a while to make the wontons, but I sat and listened to good music while making them so it wasn't a chore! Thank you, Starry Night for a wonderful base that can even be modified to what's on hand. Now, back to my soup!!!
09/16/2010
Wow. I followed the recipe exactly, with the exception of using Morningstar Farms burger crumbles instead of pork (please note I let them thaw and then used them just like meat). I also didn't use shrimp. The soup was amazing. I'm making my second batch tonight. The flavoring is absolutely delicious. Thank you so much for this recipe!
11/17/2010
This recipe was easy and amazing.My husband said it was the best won ton soup he's ever had and we live in a city with a lot of great authentic Chinese restaurants. That said I did make some changes. When making the won ton filling, I add the shrimp to the won ton instead of the broth. Just our preference and it didn't get lost in the soup. I also added some dried garlic to the filling. To the broth, I used both chicken and vegetable broth to add more flavour. I also added sliced ginger, carrots and broccoli. Next time I will add slices of BBQ pork. We also cooked separately some long noodles and added them to the bowls before adding the won ton soup. Another reviewer stated that this recipe made a lot of won tons and its true. I froze mine on parchment paper before putting them into a container. I now have them on hand to make another batch of soup quicker. Will definitely make this again.
03/03/2009
This is a great recipe. I made it exactly as written except I made a half recipe and it was perfect for two as a main course with a side of Chinese ribs. You can adjust it with different vegies but the recipe is a real keeper. MSO said it was better than we get at our favorite Chinese cafe. Thanks Starry Night.
03/07/2011
I did not care for this recipe. Sesame oil was a bad thought on this recipe. We were all so excited to make this being wonton soup is my family's favorite soup. The flavors were all wrong. This recipe winds up costing more that buying it from your local restaurant. I was extremely disappointed and we will not be modifying this recipe or making it again.
07/23/2009
This was my virgin voyage in making homemade wontons and I'm thrilled to say that this recipe was a huge hit with my family. The pound of pork made more than enough filling so I froze what was left and will use it to make egg rolls next week. Took love2cook's advice and simmered the wontons separately from the soup. Great suggestion. Thank you Starry Night for a great recipe!!
06/25/2011
This is my first try at wontons and I had mixed success with it but I'm giving it five stars because I'm pretty sure any problems I had were operator error and it was flat out delicious no matter the glitches. I first fried them as an appetizer with a Thai style dipping sauce. I stuffed the wontons as full as I thought I could and still seal them but after I removed them from the hot oil either the filling had shrunk or the wonton had expanded and there was a large pocket inside the wrapper that was only half full of filling. Still, we all loved them as an appetizer. I next made the soup and that's what I'll probably stick to in the future. Absolutely delicious. I added some fresh grated ginger, a little fish sauce, and a little more tamari to the broth. Once again I had a little issue with the wontons as they wanted to disintegrate before I was ready to serve. Maybe I cooked them too long? Still, I won't hesitate to make this again because the flavor combo of the cabbage, filling and seasonings was out of this world. I am considering just turning the filling into small meatballs, browning them and adding them to the broth along with some soba noodles next time. No matter, a great recipe!
05/23/2009
Easy to make and super tasty. My husband orders wonton soup with every take out chinese meal and said this had the best flavor. Makes a lot so serve a crowd or be prepared to eat it again for lunch and lunch and lunch...
06/23/2011
Wonderful, amazing, delicious soup! The filling made 48 wontons for me, definitely using less than a tablespoon of filling per wrapper (maybe more like 1.5 teaspoons), using a little less than one 14-ounce package of wonton wrappers. Served this for dinner with some steamed edamame. I made a couple of small changes too: (1) I left out the shrimp (my husband is allergic) and was still thrilled with the flavor. (2) I cooked the wontons separately in boiling water in batches, then when a batch was finished I just added it to the broth+vegetables, repeating this until all were cooked. (3) I found that 8 cups of broth wasn't enough for 8 servings of soup, since there were so many wontons and veggies, so I ended up just adding some extra broth until it was more like the wonton soup I'm used to. I probably added an additional 2-3 cups total. I know that seems like a lot, but the leftovers needed it especially, since the wrappers drink up some of the broth. I will definitely be making this again!
05/28/2010
I actually like the other recipe for wontons on this site because of the shrimp; I think that the addition of shrimp makes the wonton taste so much better. Also adding a package of preserved mustard tubers makes it taste delicious. Some suggestions on how to make the wontons more authentic-looking: 1. Place 1 tsp. of the meat in the center of the wrapper, 2. Place water on the edges of the wrapper, 3. Fold the bottom of the wrapper to match the edges of the top of the wrapper to form a rectangle, 4. Fold the top part of the rectangle (the part that's not wrapping the filling that's stuck together) over the filling part, 5. Turn the wrapper over so that the folded part is folded upward in the back, 6. Bring the top 2 edges of the rectangle together, and use water to stick them to each other securely. It takes me roughly 1 hour to wrap 150 wontons, but for some it may be longer or shorter.
07/23/2011
I think this turned out fabulous.I would use less won tons though and add more water or broth.Be gentle with the cooked won tons which tear easily.
08/10/2009
this was really really good. i subbed DRIED shitake mushrooms for fresh. they are alot stronger and add much deeper flavour to the chicken broth so you can add a little less if you go this route. also, i used napa/chinese cabbage instead of bok choy. it turned out really really delicious.
10/24/2010
Sooooooooo good! I was afraid it would be bland. It wasn't, it was excellent! I cooked my pork mixture first. It didn't really specify and I had watched a few videos on, you tube, on how to wrap the won ton and they cooked it first, so I did too to be safe. I added water chestnuts for my husband because he loves them. Other then the water chestnuts, I did everything else by recipe and it was awesome!
12/31/2010
As stated by many, this recipe makes a lot. Instead of freezing the prepared wontons, I divide the filling into three separate batches: I prepare one batch, and freeze the other two batches in separate ziploc containers.
09/21/2010
DELICIOUS soup! I left out the mushrooms, shrimp and snow peas as I didn't have any. This is the first time I made wontons so I had a little difficulty folding them. I'm still not sure if I did it right. I watched a video on "YouTube" for extra help. Because I had never cooked with bok choy, I wasn't even sure what it looked like. I asked the young man in the produce department and he helped me find it. I should have asked him, "What part do you cook?" LOL! The recipe says "torn into 2-inch pieces" so I used the leaves. I don't know if that was right either. I read some reviews for help and saw that some were cooking their wontons separate. I wasn't sure what to do. My thinking was that the sausage flavors would be lost in the water that you throw away. I stuck to the recipe and it turned out great. This soup was DELICIOUS! Thank you Starry Night for sharing!!
09/30/2009
So awesome! I diced up spinach leaves and shredded carrot & boiled them in with the soup, I used just a few cans of broth, but then the cubes...
11/07/2010
We have a favorite Chinese restaurant that we moved away from 8 years ago, and haven't found a good one since. We loved their wonton soup. I used to request it from my husband everytime I was sick. Well, this has got to be it! It is fabulous! The only thing different is they had sliced pork in theirs. That's it! The only thing I am going to try different next time, is to put the wontons in at the end so they don't over cook. Thank you, thank you, thank you!
12/08/2010
Wonderful! This was very good and as good as a chinese restaurant. My friend is chinese and he owns a restaurant and his dumplings taste exactly like this. This was a hit! Thanks!
06/01/2010
This was very tasty. I substituted ground shrimp in the wontons instead of pork, but it still had full flavor. Better than I've had at any restaurant, and great reheated for lunch the next day.
03/25/2011
!! Wonderful !! I halved recipe and only ended up making 8 wonton to go into the soup ... (4 each for hubby & I) ... outstanding flavor! Note to self: remember to a) make sure peas are in bite size portion and that the cook very quickly and b) cut the tails off shrimp (I forgot which made it awkard to eat). A new family favorite!
06/28/2011
Amazing flavor. much better than what i can get at local restaurants. i added lots of mushrooms to mine and am soooo addicted.
06/27/2010
used tofu instead of pork, and veg broth rather than chicken.. yum :]
10/23/2010
Great recipe! I cooked the wontons seperate like the previous reviews said and added ginger in the broth!
06/23/2011
Excellent recipe!! DEFINITELY a keeper - the only alterations we made were pretty basic - we used 12 cups of broth rather than 8, and we had some leftover baby portabella mushrooms that we used, it called for 6, we had 9. It was wonderful...and we'll be making it again!! :) THANKS for the recipe!!
10/02/2010
Soo good, we loved it. Used a pork roast instead of ground pork.
09/29/2010
These were fantastic! I made just a few changes...I omitted the mushrooms becaue I didn't have them. In addition to the filling ingredients, I added about a tsp. of finely chopped fresh ginger, 1 tsp. brown sugar, and a tbs. of sherry. After making the wontons, I boiled them in plain H2O. I then heated up the chicken broth and added the bok choy. Right before we were ready to eat, I added the wontons back to the soup. I didn't add the shrimp, snow peas, extra soy or sesame oil. This recipe really takes little effort but produces a big tasty result!
05/01/2011
BEST EVER!!!! Delicious, my family asks me all the time for this wonton soup!
02/24/2011
This soup is EXCELLENT. I made some changes, but nothing significant except adding oyster sauce (1 tbsp). I used baby bok choy, oyster mushrooms, extra green onions (because I love the flavor). I added sliced water chestnuts, used vegetable broth and chicken broth and panco crumbs. I took the advice of another and boiled the wonton's separately. I can't rave enough about this soup! Thank you SOOO much for posting it!
07/19/2011
Perfect as is! You have to like the sesame oil or you are not going to like this recipe because the flavor definitely comes through. Next time I might throw some chopped water chestnuts in the pork mixture and then throw some bean sprouts on top just for fun.
01/01/2011
This was soooo good! I didnt have any bok choy so i just used spinach leaves. The flavor was really good. Def a keeper.
05/18/2010
Wonderful soup! I will hold on to this recipe forever. I did omit the shrimp and snow peas and added more mushrooms. This soup honestly beat out any soup I have bought over the years. I will be making my wonton soup from now on.
05/30/2011
Delicious! Very easy too. I've made this twice now with only one modification. I added about 2 tbsp of ginger (the kind you can buy in a jar) because I really like the flavor. Just be sure to mind your cooking times. When it says "let the soup simmer for 2 more minutes" after the addition of the bok choy, mushrooms and shrimp they mean it. Don't do like I did the first time and think you can leave it simmering until dinner is ready! Be sure you take it off the heat after you add in the show peas and green onions or else the bok choy, green onions and snow peas will get all mushy. The soup will still be edible but not quite as tasty and it won't present quite as nicely.
12/27/2011
Made this for the first time today and it is awesome! Followed another reviewers advise and boiled wontons in seperate boiling water then added them to the soup. It kept brother clear and pretty and not murky from the flour of the wonton wrapper. Other than that I changed nothing and it turned out great (and I'm usually a tweaker). Thanks for sharing this recipe!!
05/21/2011
Amazing, and with the left over wontons I fried them as an appetizer
03/30/2014
This recipe is amazing, I have made it 3 times now and it is very forgiving, The first time I made it I made it as is, the second time I didn't have the veggies except for green onions and it was still amazing, Third time I made it I had everything but instead if the whole pound of pork I used a 1/2 pound and halved the seasons for the filling, It was amazing that way, This will be something I cook for the next 50 years for sure, thank you 100 times for this recipe :)
03/18/2011
AMAZING! Love all the veggies in the broth. I did boil the wontons separate and I added more broth than it said.. ohh and once you make the wonton, you can cook them up and make amazing pot stickers... I did this to two of them just to try it out... wish i would have done a few more.. lol But AMAZING easy soup
10/05/2011
A very tasty and comforting soup! I grew up eating wonton soup and I love chinese dumplings. I always use fresh ingredients and lots of freshly grated ginger. I love the ginger-y and garlic taste in my wontons and that is what I added. I always include chopped shiitake mushrooms, shrimp and water chestnuts to the meat mixture for added flavor and texture. I season with low-sodium soy sauce, sesame oil, Hawaiian sea salt and black pepper for taste (just eye-ball, never measuring). I omitted the bread crumbs. Once I place the meat filling onto the center of the wonton wrapper, I moistened the edges of wonton wrap with water and seal the edges. I boiled them in a pot of water until they floated to the top then set them aside while I heated up my 3 cups of chicken broth. I was only serving three people so I had to cut back on the servings amount. I added sliced char siu to my soup along with some (blanched) baby bok choy. Lastly, I garnished my soup with sprinkles of chopped green onions. This is a nice balance of flavors of the wonton, veggies and the hot chicken soup. We always enjoy this hearty, delicious and comforting soup!
02/13/2011
This recipe is phenomenal. Great as is and versatile enough to make changes. I added carrots, ginger, garlic and omitted the mushrooms and shrimp. The only thing I would urge is NOT to skip the sesame oil it really gives it something.
06/24/2011
Great soup, but a lot of work. I used sage sausage (on accident), and it turned out really yummy. I'll probably only be making it for really special occasions because of the time needed to fill all those wantons.
07/27/2011
Delish! Used kale in place of the bok choy and didn't use the snow peas cause I forgot. Sesame oil is so delish! We added soy sauce cause we love salt. This is a very good soup. Takes a bit of work but if you have the time then it's worth it. I am lucky I have the time on my hands to make time consuming recipes. Thanks for a great recipe. I will put this on my menu in the winter months cause we live in AZ...
08/29/2011
It's so good and easy to make. I felt super creative making the wontons. my kids loved this soup and have requested it several times, Just follow as written. 5 stars!
11/10/2010
The wontons were great, BUT, the soup really needs something... I added a little ground ginger to both the wontons and the broth... it helped, but not enough to make this great. Just "pretty good", so I probably won't make it again since it took about 2 hours.
11/25/2011
This was okay. No wow factor.
12/17/2011
Did not add shrimp and could not find any snow peas, but I don't think it could have been any better. Just ate some for breakfast. Yumm!
03/12/2011
We loved this. Even making the wontons was easy, and the soup was delicious.
12/16/2011
This was the first time I tried making homemade won ton soup... it turned out great. My family loved it!
02/22/2010
The wontons were wonderful and the shrimp were also excellent in it. The only thing I would change is to add the bok choy with the snow peas at the very end instead of before hand. I like the bok choy for the crunch. And also...the soup seemed to taste better the next day. So for you busy people out there this is a good soup to make on a rainy sunday and to eat during your busy work week. Wonton wrappers are in the produce section btw...it took me a couple grocery stores to figure that out!
10/06/2010
One of my favorite recipes! Easy and fun to make and SO delicious :) It does yeild quite a few, and I live alone but it worked out nicely. I froze about 25% of the meat mixture and the left over wrappers (seperatly) and will pull them out when my mom comes to visit this weekend so she can enjoy it too! Thank you for posting this recipe
03/15/2010
Yum! I'm a pretty inexperienced cook and I had no trouble with this recipe! Thanks for sharing!
12/02/2013
I really liked this. I always wanted to make my own because the soup from the stores are VERY salty. However, I did make one change. Instead of JUST chicken broth, I added about 2 tablespoons of MISO paste. Gave it a really good flavor.
01/15/2011
I just enjoyed the Best Wonton Soup I ever ate!!! I will be making this soup again...and often. My son-in-law doesn't like Wonton Soup but loved this and ate 2 bowls full. I omitted the snow peas because they weren't available at my local store but did not miss them. Thanks for sharing this keeper.
03/28/2012
Allow yourself plenty of time to make this - rolling the wontons is a slow process. A couple of NOTES: I followed the suggestions to boil the wontons in water separately, then add them to the soup once cooked. This was a good idea, but I let my wontons sit in the colander too long & they stuck together & some tore open - Just a warning. Also, although the recipe doesn't indicate it, I cooked my sausage on the stovetop before filling the wrappers. It didn't seem to me that the filling would have cooked in the 5-minute boil, & I didn't want to risk raw meat. It worked great -- I wonder if pre-cooking the sausage is a step missed in the instructions?? Overall, it's worth the labor as it's a very flavorful soup. Only ingredient change I made was to sub 25% of the broth with beef as that's what I've seen used in Chinese restaurants. The family LOVED it (even little ones) & I'll make it again.
08/14/2011
Loved making the wontons, didn't love the flavor. I'm thinking a little tweaking to my family's tastes won't be hard though, and we'll have to give this another try sometime soon.
10/14/2012
This is awesome soup! I did add some chicken bullion because I like mine a bit saltier. I also left out the shrimp but only because I have never had wonton soup with shrimp. It does make a lot of wontons but I love them so I added them all.
09/19/2011
I absolutely loved this recipe. I think it's kinda of a pain to make, but because it tastes so good I will make it again. My mother-in-law said she would like more broth and I do agree. I will make it with 12 cups of broth next time. Also, I halved the sesame oil, only because of my family. I personally love sesame oil! Will make again, definitely.
08/27/2011
very bland, the snow peas were hard as rocks, and the only real flavor came from the wonton filling, which is bland too. I would not recommend this.
10/02/2011
Made to recipe standards. Only made half of the wontons which seem to be enough for this recipe. Froze extra sausage to make into wontons next time. I didn't find their was tons like other reviews. With 5 adults we made this our main dish with bread on the side.
02/03/2011
I am so happy with how this turned out. I forgot to get mushrooms, so I left those out, but the recipe was still very good. Also, I added carrots for a little color, and they went well with the soup. Next time I might try adding some more flavorings to the pork filling, it was a little bland. But overall, a really good recipe.
02/15/2010
This recipe is SO yummy. Better than at a restaurant. The only thing we changed was to use a cuisnart to blend the mix a little finer. Thank you so much for sharing. We've had it twice in two days !!!!!
01/06/2012
Amazing!! I made a few changes: for the wontons- I only used half the amount of pork and green onions, added savoy cabbage (a few handfuls as I did not have bok coy), and omitted the mushrooms, snow peas and shrimp (I served it with coconut shrimp...); for the broth, I boiled the chicken broth with a few splashes of soy sauce, sesame oil, pepper, garlic, and shrimp tail shells. The wontons are easy to make - they are time consuming but that's to be expected; I folded a few to save time and that method worked fine too. One additional change I made was to remove the wontons after cooking them and to stream in two beaten eggs- I love egg drop soup and with they are generally not combined, it turned out great! If you want to use all the pork mixture, I'd recommend making more broth - I used 12 cups of broth to 1/4 of the pork mixture. Overall, this is a keeper and so much better than most of the take-out places near me!
12/14/2009
This was pretty close to my grandpa's recipe, I made this with egg foo yung from this site and used the leftover ground pork from the wontons in the egg foo yung and it was awesome!
04/02/2012
Time consuming but delicious!
08/25/2009
This soup is amazing. Everyone in my family loved the soup and even phoned their friends to tell them about how good it was =)Delicious!!!!
02/05/2010
This was amazing! Wontons are a little work, but so worth it!! I added some sliced carrots and a kaffir lime leaf (sold by Epicure). Even a very picky 5 year old ate the wontons!! Yeah!
08/23/2009
This was fantastic and a definite keeper!! The only change we made was that we used chicken instead of shrimp. Loved it!!
01/19/2010
Made this for dinner tonight... my family loved it! Cut the recipe in half and it was enough for 3... I did use more than half the amount of broth tho. I'll probably make this again next week! Yum!
09/11/2010
I have made this several times and just love it. I have frozen this before and it does well. Thanks so much for posting this recipe. I have been asked for this recipe several times when I have shared some soup. This is definetly a winner!!!
09/14/2014
Added 1/2 can of baby shrimp to the pork stuffing, probably not necessary. Next time, just use egg noodles and make the meat into meatballs, cook in the broth, as the wrappers mostly fell off of the meat while cooking anyway. Note to self: DO NOT DOUBLE.
10/07/2009
I was really impressed with this soup! It's soul warming and incredibly filling.
03/09/2010
I added carrots, mushrooms,beans. Dash of soya sauce & sesame oil. Added bought wontons and noodles from the asian market. So good !
04/16/2012
I am new to the won ton game..but my man loves won ton soup and was bugging me to make it...I finally gave in and looked at several recipes..This one seemed easy enough..I prepared it as exactly written..I was a little skeptical but made my little won tons..which was a little time consuming but my boyfriend helped and it was fun! I boiled the won tons in water before adding them to the broth and the end product was AMAZING! I have never tasted such wonderful soup like this.It was so filling and tasted so fresh! My boyfriend thinks I'm a professional cook! Thank you starry night for sharing this recipe!
12/08/2009
This was delicious and had the flavor of a Chinese restaurant soup. My family loved it! My father, who is a pro at cooking soups, raved at the recipe. I followed the directions to a tee and only added baby corn since I had them. I will make it again...when I have the time! The dish makes a lot and the won ton prep is a bit time consuming.
01/25/2015
These turned out fantastic.. I, like other users boiled my dumplings separately. I used ground turkey instead of pork or chicken and added some cayenne spice. They were super yummy, I'll probably add more veg to my soup next time. Thanks for the recipe ??
11/20/2011
Perfect! We love this recipe as is! I do use less than a tablespoon of filling in each wrap otherwise I can't get them closed. Makes for twice the wontons but that my family's favorite part : )
04/02/2010
This is VERY good. I tweak it by eliminating the ingredients we don't like, but that's just for personal preference. The filling is great, but be careful not to fill the wontons too full (like I did the first time). I'm making this again tomorrow with fried rice...makes a great meal and helps to use up some leftovers too! For my own info after making these many times now: I don't use mushrooms or shrimp. I add a few extra snow peas and sometimes a little extra bok choy. A 12 oz package of wonton wrappers only needs about .5 lb of pork, but I usually make a whole batch and freeze half for later. Do as someone suggested and heat the wontons first in plain water to keep my soup nice and clear. I only leave them in the water for ~30 seconds, then move them to the boiling broth. I also add a lot more broth, because I like my soup "soupy."
02/06/2010
I've made this several times exactly as stated minus the optional shrimp. It is soooooo good. Now I make it using half chicken broth and half wonton soup broth that I purchase from the asian market. It comes in powder form in a packet. My DH says this is better wonton soup than the restaurants. I'd have to agree with him.
01/07/2012
My son introduced me to allrecipes.com. I've always wanted to make my own wonton soup! Using this recipe as a guideline, I omitted the shrimp and mushrooms ( not my idea!) and added some ginger and some garlic to the broth. Also added some slivers of carrot. Oh, and I added mini baby bok choy, instead of the medium head of bok choy. It was delicious!
01/24/2012
Wow!! Yummy!!! I added carrot, ginger, and a lot more broth. Also took quite a bit longer to do the wontons for me, but it seemed like the wonton wrappers that I bought were very little (about 2.5" by 2.5" box) so they held less meat in each one. If I wasn't the one that made it, I would have sworn it came from a restaurant! Will make again and again! (I also had way too many wontons so I left a bunch out and fried them the next day as an appetizer. Delicious!!!)
02/14/2010
The only change I made was to use ground turkey instead of pork. Fabulous!!
11/10/2011
Another suggestion to freezing the soup, you can freeze the wonton's separately and then just throw them in the broth to thaw/warm them up!
11/16/2011
I made it! I added ginger, carrots,mushroom, and watwer chesnuts to the pork mixture.. I also added oyster sauce to both the mixture and broth... I also included a bag of stir fry veggies (carrot, broccoli, snow peas)And used Napa Cabbage instead of bok choy.. I had alot of fun with this recipe and loved it!! I think if I hadnt added a few things the won tons would have been a lil bland.. But seriously I bet even as is it was delicious! I loved it!
03/20/2013
This recipe was AMAZING! SO easy! SO GOOD! I am at best a Novice in the kitchen and this was by far one of the best new recipes I have tried! Thanks so much for the great dish.
04/18/2010
This was missing flavor. The only flavor that stood out was the sesame . It didn't taste like authentic wonton. I did give it three stars because I think it may have promise with some tweaking. I saw alot of recipes with rice vinegar and ginger so maybe that is what was missing. Due to the amount of time involved I won't make this exact soup again, sorry.
05/09/2010
so good. better than my take out place.. and so easy!! loved it
02/04/2011
This recipe was amazing!! I also halved the recipe due to the fact that I did not have any pork. I used fresh raw shrimp and bacon chopped up in a food processor together and added a little garlic as well as the other stuff the recipe calls for. I boiled the wontons separate as other reviewers did and they came out fantastic!
05/26/2014
Perfect just as directed! A family favourite!
11/16/2011
Amazing!!!! It tasted like I had ordered it from my fav resturant. A must have is the sesame oil added to each serving!
01/03/2010
Oh my goodness! This is so good! I have two little boys, and they both love restaurant wonton soup, so I thought I would give this a try. This soup is better than the restaurant version! It tastes so healthy and homemade...wow! I followed other reviewers' advice to boil the wontons separately and just added them to the broth when they were cooked. I also did not put the mushrooms, peapods, or shrimp in the broth since it was enough of a shock for my boys just to see the bok choy in there. I will make this again, perhaps once a week!
01/15/2012
This recipe was phenomenal! So easy and it was a huge hit. Before I heated up the chicken stock, I sautéed 1 tbsp each of minced garlic and ginger in 1 tbsp vegetable oil and a splash of sesame oil, then added 1/4 cup thinly sliced scallions. Then I just let the broth simmer for 30-40 minutes or so. And I used 12 cups chicken broth instead of 8, because I also cooked noodles separately, and then had guests add them to their bowls before ladling the soup in. I also agree w/ other reviewers that the recipe made a ton of wontons - I definitely froze some of the wontons on a sheet pan then put them in a ziploc bag. Can't wait to make this again, it was so yummy!
09/07/2009
This was amazing. I used chicken cubes and the paste to make the broth to my taste. I enjoy saving money. I used probally 12 cups of water by the time it was done. The wontons turned out very delicious. Not hard to make at all just time consuming. I also used dried shitake mushrooms which gave it more of that deep earthy taste, I really was not a fan of that. I will use traditional mushrooms next time. I also used shrimp that made it taste yum!! Thanks for the recipe!!!
10/22/2011
I wanted to make it simple, so i didn't use the veggies (except green onion) and shrimp. It's still so yummy!!
05/31/2012
Delicious!
07/22/2013
LOVED this soup!! My husband and kids loved it as well. I will for sure make this soup again.. it's worth the time to make the dumplings! I did add a little more broth and used 4 cups of my homeade broth I had in the freezer. I did not add the shrimp as I made this to go with my lettuce wraps and chicken satay. I can't wait to eat the leftovers.
02/09/2014
My first time making wonton soup. Wish I had known wontons turn to mush quickly. I let it simmer for about 10-15 minutes while I prepared other food. The wontons turned mushy and the filling came out of them :-( Also meat mixture was kind of bland. I will probably try again, but steam the wontons separately and add them to the individual serving bowls. Also will add season salt or something to filling.
03/30/2013
Like the recipe submitter, I'm also not one to measure things, so I used my own amounts and added a little ginger, garlic powder and soy sauce to the chicken broth. Since I used chicken base instead of broth (which results in a cloudy broth) it likely wouldn't have mattered had I just went ahead and boiled the wontons in the broth (I boiled the wontons in water per popular review advice). I used slivered cabbage in lieu of bok choy and omitted the shrimp. It was flavorful and I'll definitely be making this again. Next time, I will decrease the sesame oil a bit and add more garlic, but overall, a very "tweakable" recipe, which is just up my alley. However, I did notice this recipe is nearly identical to the Nasoya brand wonton wrappers, so I found myself looking at the AR specifications and also looking at the directions on the Nasoya package. No matter, it's still good. My 4 1/2 DD and I are HUGE fans of this soup. DH....not so much. I will freeze the leftover pork filling and the wontons, but separately so I'll be ready for another batch the next time the craving arises.
Source: https://www.allrecipes.com/recipe/185519/homemade-wonton-soup/
0 Response to "Why Is There Now a Ball of Beef in Wonton Soup"
Post a Comment