this got to be the best i have ever had
Really good, lots of flavor. Better than any restaurant Wonton soup.
Wow!!!...Yummy...I made this tonite for dinner as an app. it ended up being the main event ..I made as posted except I put in a can of water chesnuts ..and then added broccoli and green onion in the bowl ..then poured the broth in the bowl when done...Awesome!!...Thank you.. Aroostook ..
Great recipe!!! Just as good as our favorite Chinese restaurant. This was so easy. The hardest part was finding the wonton wrappers, all I was able to find were wonton skins. But everything turned out great. Followed recipe exactly except I doubled the recipe and only used 1 1/2 TBS of sesame oil in the filling as it was so strong. I have to admit at first I really did not like the smell of the sesame oil, but I really liked the flavor it gave to the broth. Very easy recipe I will definitely make this again. Thank you so much for sharing =)
wow! This was as good or better than what we get at a restaurant! DH said he would give this many more than 5 stars if possible! I followed the recipe as posted, except we used ground chicken, and I didn't put the cabbage in the soup ( I did put it in the wontons). I also make my own broth and added sliced garlic and carrots and some minced ginger. I just made another double batch yesterday and froze a ton of wontons. I freeze them raw, and then for the next time we make it, I just drop the frozen wontons into the simmering broth until cooked. I just put them on a cookie sheet lined with a silicone liner, then pop them into a ziploc bag when frozen. LOVE LOVE LOVE this recipe! Thanks for sharing!
This was great!! It does take time to make the wontons but they are so much better than the ones in the store freezer. As I was only serving 2, I froze the rest on a cookie sheet and then put into a freezer ziplock bag. I think next time I will add minced water chestnuts. Aside from that, would not change a thing. :)
It was really good I added some white rice to it and iit was delicouis!!!
OK, I made a bunch of changes and didn't follow the instruction and, surprise, surprise, it didn't turn out right at all :-) I had some leftover chicken, so I diced that up really fine and pretty much added everything else the wonton filling called for, except for the fresh ginger - didn't have any so subbed a bit of ground. I also had to sub plain old green cabbage for the nappa. For the soup, I added a tbsp of brown sugar, about 1/4 cup of soy sauce and some Chinese 5 Spice to the broth (that part turned out OK). I just dropped the wontons into the broth and let them cook and of course, they fell apart. I added some extra chopped green cabbage to the soup and it was just a bit too crunchy. I love wonton soup, so I'm sure I'll try this again, but next time, I'll following the cooking instructions! Thank you!
I agree!! This is better than you will find in any resaurant. Filling the wontons takes some time, but the results are truely worth the time. My DW says that it heats up really well for lunch. I doubled the batch and par boiled half the wontons, cooled them on a waxed paper lined cookie sheet then froze them on the same sheet. Once frozen, I just put them in a freezer bag and back into the freezer. Makes the second batch really fast fix.
YUM! No "mystery" meat here. This was sooo good. I added ginger, soy, cabbage and green onions to the broth and simmered for about 1/2 hr then sprinkled with garnishes. So tasty. Froze the leftovers and DH takes it to work to warm him up! Thx for the awesome recipe Aroostook! :)