Wednesday, February 24, 2010


This recipe makes approximately 168 wontons, which equates to 3 meals for a family of 4, based on 14 wontons per person.  (Note:  my mom insists on serving an even number of wontons per person, never an odd number.  Must be bad luck!)  So you can have a batch for dinner, and save 2 batches in the freezer.  But if you’re like my family, they won’t last long!

Makes 168 wontons

2 packages (16 ounces each) thin, square wonton wrappers* (available in refrigerated section of Asian supermarkets)
2 pounds ground pork
1 cup finely minced Napa cabbage (about 6 large leaves; rough-chop first then run through Food Processor)
¼ cup finely minced green onions
1 egg, slightly beaten
¼ cup soy sauce
¼ cup water
1/8 cup sesame oil
1 tablespoon corn starch
1 ½ teaspoons salt
¼ teaspoon ginger powder (or ½ teaspoon freshly grated)

Take wonton wrappers out of refrigerator so they come to room temperature while you make your pork mixture.  Place ground pork in large mixing bowl; add remaining ingredients, stirring vigorously after each addition to mix well.


Fill a small bowl with ½ cup warm water.  Place approximately 1 teaspoon of pork mixture in middle of wonton wrapper.  With your index finger, dab a line of warm water across the top border, and halfway down the left and right border.  Fold in half, bringing the bottom half to the top so the seam is at the top.  Firmly seal edges.  Fold the top half over again, towards you.  Dab a little water underneath the bottom right corner.  Bend the wonton so the bottom right corner presses on top of the bottom left corner.  Place on a waxed paper lined cookie sheet.  Repeat with remaining pork mixture.

Place the cookie sheet of wontons in the freezer, uncovered, until they are frozen, about 1 hour (freezing wontons first will prevent them from sticking together in the bag).  Once frozen, fill large, re-sealable bags with the wontons.  Keep wontons in freezer until ready to use. 

 *Note:  if you have leftover wonton wrappers, store them in a re-sealable bag in the freezer for next time.  Thaw completely before using.

4 servings

54 frozen homemade wontons (14 per person)
5 cups chicken broth
8 tablespoons soy sauce, divided
4 tablespoons sesame oil
4 cups fresh spinach leaves, divided (optional)
4 tablespoons chopped green onions, divided (optional)
Ground white pepper (optional)
Srirachi Hot Chili Sauce (optional)

In a large pot, bring 5 quarts water to boil.  In a separate saucepan, heat chicken broth.  While pots are heating, season 4 large serving bowls with each of the following:  2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 cup of spinach leaves (if desired). 

When water pot comes to a boil, slowly add wontons, a few at a time.  Stir wontons; cover with lid; bring to a second boil.  Remove lid; stir wontons; continue to simmer uncovered, over medium-high heat for about 3-4 more minutes, or until meat is done (cut one open to check).  With slotted spoon, transfer 14 wontons to each bowl.  Pour 1 ¼ cup of warmed chicken broth over wontons in each bowl.  Stir to distribute sauces.  Garnish each bowl with 1 tablespoon of green onions, if desired.  For spicier appetites, serve with white pepper and Srirachi Hot Chili Sauce.

*Note:  if cooking fresh wontons, reduce the uncovered simmering time to 1-2 minutes.


  1. Hey, that's my recipe too! Go figure. Brings back a lot of memories, Mary.

  2. Oh my these are wonderful. I have photos of them on my Facebook Page. I'm in Port Orchard, WA and work in Seattle off Spokane Street. I'm seriously considering make the trip over to the noodle jail..HA! 14 makes a meal for sure. When you finish them you feel happy!