Wonton Soup


I am now proudly presents the great wonton filling recipe. After who-knows-how-many-attempts of making this lil’ goodness, I finally nailed it. The simpler, the better in this case.


1 lb. shrimp, shelled and deveined
1/2 lb. ground pork 1 bunch green onions, very thinly sliced
1 tablespoon chicken bouillon
1 teaspoon white pepper
1 teaspoon salt
1 tablespoon Chinese cooking wine

Grind shrimp in the food processor on pulse, make sure not to over-do it.

Place ground shrimp and the rest of ingredients into a mixing bowl, mix it vigorously.

Wrapping           – I used store-bought wonton skin. Place about 2 teaspoon of the filling in the middle of the wrap and fold it into triangle.

For the soup      – Warm up your favorite chicken broth. For this dish, I use a store-bought broth with pinch of chicken bouillon, dash of sesame oil and fish sauce, salt & pepper.

Topped with green onions and your favorite hot sauce.



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