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A Cooking Adventure with Thom

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 Won Ton Soup

General Lee's Restaurant, Los Angeles, CA
Servings: 10




Use only as many won tons as needed for soup. Remaining uncooked won tons may be frozen for future use. Thaw frozen won tons before cooking. The extra won tons made for this practical soup will freeze well. Use them in another soup or fry in deep, hot oil to serve as snacks.



1    dried Chinese mushroom
1    egg, beaten
  pound lean ground pork
  pound shrimp, coarsely chopped
2    teaspoons green onions; tops, minced
2    tablespoons soy sauce
  teaspoon sea salt
1    tablespoon sesame oil
1    dash white pepper
1    pound wonton wrapper
1    egg white

Cooking Method

Soak mushroom in warm water until soft.

  • Remove and discard stem. 

  • Mince cap.

Combine mushroom, egg, pork, shrimp, green onion, soy sauce, salt, sesame oil and white pepper and mix well. 

  1. Place teaspoon filling in center of each wrapper. 

  2. Moisten wrapper edges with egg white and fold into triangle, pressing edges to seal. 

  3. Moisten two farthest points of triangle with water and press together firmly.

  4. Drop filled won tons into large pot of boiling water. 

  5. Cook 10 minutes, drain and place 2 or 3 in each bowl. 

Pour hot chicken broth into each bowl and garnish with finely sliced green onions, if desired.


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