Saturday, April 9, 2011

紅油抄手/Wonton Soup in Spicy Sauce

I love wonton soup.  I watched my mom make wontons when I was a kid and I thought it was the coolest thing ever.  I would choose to eat wonton soup over anything.  After I moved to Hong Kong for University and began living by myself, I found that almost every street corner had a food stand that sold their own version of wonton soup with slight variations on the soup base or the wonton.  However, there was one particular street food stand that I always returned to because their wonton reminded me of my mom's homemade wonton in Chongqing.  Although I had to stand on the street corner while eating it, I still went there at least twice a week for a quick meal.   Every time I went back home to Chongqing to visit my family, my first meal was always a bowl of wonton soup made by my mom.  

After I moved to Vancouver, Canada, I was really craving my mom's homemade wonton soup.  I went to so many Chinese restaurants just trying to find one that's similar to my mom's but no luck.  So I decided to make it myself.  It's not hard at all!  With my mom's secret ingredients, the wonton will stay soft even if you keep them in the freezer so it's very convenient if you have a family.  We eat homemade wonton soup whenever we are in a hurry and need a quick, comforting and energizing meal.  I made videos about how to make/fold wontons and how to make Chinese wonton soup, and I'm sharing my family secret ingredients with you.  Enjoy!


  • 1 package of wonton wraps
  • 2 oz spinach
  • 1 tbsp chopped green onion
  • 1 cup of duck soup (or any homemade soup)

For the filling:

  • Half pound ground pork (or ground turkey for Thanksgiving)
  • 4 oz small shrimp
  • 2 green onion
  • Half package of soft tofu
  • 6 water chestnuts
  • 1 tsp cornstarch
  • 1 quarter tsp salt
  • 1 egg white

For the soup sauce:


    1. Mix all the filling ingredients in a bowl.  Take the wonton wraps and fold the wontons in your favourite style (See the video).
    2. Mix all the soup sauce ingredients in a bowl.
    3. Bring half a medium pot of water to a boil.  Add the wontons to the boiling water and cook for about 4 -  5 minutes.  When the wontons are floating on top of the water they are ready.  Add 1 cup of cold water to cool down the wonton skins so they don't get soft.  Bring to a boil again, blanche spinach and transfer everything to the bowl where you have the soup sauce.  Add 1 cup of homemade soup to the bowl.  Garnish with chopped green onion.  Mix everything in the bowl evenly.  Now enjoy!

    Episode I

    Episode II

    This is the another version of wonton soup I made in Chinese Silk Squash soup.  It was so delicious!