Won Ton Soup

Won Ton Soup


Makes 6 servings plus left over won tons.


6 Chinese dried black mushrooms, soaked in hot water, 20 minutes, drained, stems discarded, caps minced

¼ pound ground lean pork

¼ pound shrimp, coarsely chopped

3 teaspoons minced green onion

2 tablespoons soy sauce

½ teaspoon salt

1 teaspoon sesame oil

Dash freshly ground white pepper

1 pound won ton skins

1 egg white lightly beaten

6 cups hot chicken stock

Finley sliced green onions optional


1. Mix first 8 ingredients.

2. Place ½ teaspoon filling in center of each won ton skin. Moisten edges with egg white, fold in triangle; press edges to seal; moisten the two far point of triangle with water; press together firmly; Makes about 55 won tons.

3. Bring 2 quarts of water to a boil in wok at 250°.

4. Drop 18 won tons into boiling water; cook 10 minutes; drain.

5. Place 3 won tons in each of 6 soup bowls; fill with hot chicken stock; garnish with green onions if desired. Serve immediately.

*Note: remaining won tons can be frozen. It is not necessary to thaw before cooking.

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