Ming’s Homemade Wonton Soup

Share With Your Friends

Belated Happy 2012: The importance of cooking with friends!

A new year is here and we know it will be another delicious one for all. Sunjeeta kk from Lite Bite organized this wonderful virtual party #Welcome2012 and I am late, late, late! But, I have arrived! And boy do I have a impressive recipe to share with each of you to kick of 2012. More importantly, a story of friendship all wrapped up in a wonton!

I met Ming last year when she enrolled in one of my Taste Tripping Cooking Classes with her friend Edyta. This was the first time I met someone that I didn’t know that really reads my posts carefully and thoughtfully. It was so vitalizing. And, then, she is such a lovely person. It is rare to meet someone so like-minded and so attention-to-detail oriented. Guess what happened next? She came to another class! At this class she and my mom got visiting and I got wind of an offer from her to teach us how to make Wonton Soup.  Due to our busy schedules, the invitation was issued for a day during the holidays, and what an inspiration it was.

Ming also invited her dear friend, Edyta, and then took us on a fieldtrip to TNT at West Edmonton Mall to shop for ingredients. That was also an eye-opener for me, even though LeQuan had taken me for a full day tour in Edmonton’s China Town; that day, we weren’t shopping for a specific recipe. This was very helpful as I am now fully confident that I can shop for the ingredients and make this recipe again completely on my own: maybe not as delicious as Ming, but certainly, yummy!

Ming then volunteered to “be me” at Eat Alberta (an event that I founded and am chairing for the first three years) as I needed someone to shadow me and possibly take over my responsibilities due to the severity of my asthma at the time. I had full confidence in Ming by then. I hadn’t spent much time with her, but I knew her well (as a teacher knows a student). Ming was tenacious and possessed an insatiable appetite for knowledge. Her attention to detail was second to none, and to top it all off, she was kind. She would be perfect (far better than any “me”)! I was truly blessed. I found through my time with her at this event that I had actually underestimated her capacity to take initiative and to understand what needed to be done. She surpassed my fervid expectations. She provided a calming influence and a clear head. She was a gift. And, as every unforgettable student does, she taught her teacher so much.

Ming is the quintessential team player. She carefully considers any responsibility she accepts and then takes each very seriously. She will be there. Her work will be done. It will be exceptional. The more I got to know Ming, the more I found there was to know and appreciate and learn. When Ming invited my mom and I to her home to learn how to make Wonton Soup, I knew it would be an exceptional experience, yet it was more than that.

Arriving back at Ming’s house, groceries in hand, we began slicing and dicing: each of us given a different task. Ming even had a package of Nature’s Green Acres ground pork to contribute to our shared belief: buy locally. It cannot always be achieved, particularly when making an ethnic dish; however, even here, she had this special locally farmed pork. The BBQ pork that we had just picked up at TNT was really delicious. Pick up the duck and the pork fresh from the barbeque first thing in the morning. (Well, around ten am when they get it all out of where they cook it.) There is no comparison in the flavour and texture of the meat purchased at this time of day: tender perfection!

Once the scallions, ginger, shrimp and pork were in the bowl, Ming began combining the mixture with the most appropriate tool for this task: chopsticks!

And, instead of a shot of Sherry in the traditional Wonton filling, Ming adds her own zing: tequila! And, the aroma, once added, was unquestionably and irrevocably scrumpdillyicious! Actually, the tequila added a significant, yet subtle depth to the surprisingly fresh aromatic scent in the bowl. Corn starch was added to bind all together and then more mixing until the concoction combined completely and becomes light and loose and fluffy, or as the Chinese would say: “fa”.

The broth was made another day. That is the only way to make homemade stock or broth. This was a delicate, subtle broth with a light burst of flavour. Ming made hers from this site though wasn’t happy with the fact that hers was somewhat cloudy. I thought it was beautiful, but she says that the best Wonton soup is made with a clear broth. I’m not sure mine will ever be clear, but it is good to know.

Do you remember seeing these old Tupperware utensils? Somewhere deep in my memory archives there was a flicker of recall. Ming had three and proclaimed them to be the best utensil for wonton making. Can you imagine coveting a Tupperware utensil? You can use the end of a spoon or anything similar, really. She made it look so easy that it actually was easy! The hardest part was not putting too much filling into each wrapper.

I completely understand the grandmothers of old who used to get together at one house, then the next, and the next, to prepare food for the winter. We had ours done in less than an hour and enjoyed such frivolity in the process: so unlike making these at home, alone, for hours. They freeze beautifully, too, so you can make enough for the entire season and have a delicious, nutritious and economical meal in minutes on a cold night when you don’t want to cook!

It was really hard to monitor the size of the wontons without a standard sample. Ming’s advice was “about 1/2 teaspoon full, or a little less.” You can clearly see that I started making mine far too big.

Ming had a couple surprises up her sleeve, and one was that she was now going to teach us another way to make wontons: deep frying them! To do this, in Ming’s words, “They need to be pretty.” Each of these wontons is shaped to look like an ancient Chinese coin called a Yuan which is a symbol of good luck! Each looked like a hat or a little boat. Gorgeous.

We still had quite a bit of filling left because the package of wrappers we had purchased had less in it than usual. It would have been perfect for two of those packages, or one of the more common wrapper packages at the grocery store.

Ming had reconstituted only two large dried shitake mushrooms. I have never seen such lovely ones. She had them sliced and ready for the soup along with a carrot, a bit of broccoli, and some slices of barbecue pork. At this point, the vegetables went into the broth to cook or blanch, but for only a few minutes: there is to be a bit of a crunch left along with the vivid colour. The water the mushrooms were reconstituted in was also added to the broth sans the grit.

At the same time, we started deep frying our won tons.

The pork was already divided into each bowl; the cooked vegetables were divided into the bowls and the wontons replaced them in the broth.

When they float to the top, they are done. It doesn’t take long! The wontons were also divided into each bowl, too!

We certainly had very generous servings of pork, vegetables and wontons! I was not complaining. There is nothing like fresh homemade wonton soup! The steamy fragrant broth was gently ladled over each bowl that was finally topped with slivered scallions. The colours, aroma and pillowy visual appeal had us each sink into a chair without invitation, big spoon in hand.

Kai Fun! (or Bon Appetite)


My friendship with Ming is wrapped up in a wonton. What a wonderful place for it to be! I will, forever more, think of Ming whenever I make or eat wonton soup. What a gift. I certainly hope we will enjoy many more culinary adventures together, but for now, this was a deliciously unconditional labour of love bundled in little pillows of joy!

Thank you, Ming! xox

green arrowPlease join ZIPLIST to create your own online recipe box: click SAVE on each of my recipes, under the photo, to add them.
If you like my recipe, rate is using the star system after you comment on the post: I like gold stars!
ZIPLIST as it is an excellent personal recipe resource many food blogs use.

About Valerie Lugonja

Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home!

Join The Conversation!

  1. Now that truly looks like heaven in a bowl! What a lovely experience, Valerie.

  2. Oh my goodness. What a beautiful post, beginning to end. Ming looks and sounds like a very special person. I love the whole tutorial aspect; feel like I was right there with you and there’s no question that I’ll make this recipe. The best news is that I have a T&T right across the street from me :), happy me.

  3. Those are indeed pretty wontons, nice job Ming.

  4. Friendship and food. No better combination. Thank you for the lovely post, Valerie. After a very stressful day, I’m finally sitting down to tea, and it is so relaxing to see these delicious photographs and read your words about food and connection. I hope you are having a blessed start to your new year. Much love from Austin!

  5. What a latest post is also about my friendship :) Happy to read about your friend and the food connection.
    Thanks for all the love, Valerie.

  6. Some really traditional Wonton! Those fried ones are great too.

  7. I made a very delicious won ton soup last year for Chinese new year. I have no idea whether it is as good as Mings but even if it was 1/4 as good this would be phenomenal. I love to cook with friends!!!!

  8. MMMMM Home made Wontons. Katherine’s mom makes great ones too. She tends to fill them up till they are about to explode with meaty filling goodness. :)

  9. Those are some gorgeous wontons – and I’m totally inspired to use up my less than gorgeous ones I have in the freezer.

  10. Your photos are marvelous, Valerie! That first one is perfect. I’ve made them once and loved them. Took me forever, though.

    • Barbara!
      That was my recollection. I was shown how many years ago, and recall it as painful it was so labour intensive. Either I have changed, or Ming’s method is amazing. And, working with friends makes it so much more fun! :)

  11. Those look pretty darn legit…and tasty too!

  12. No better way to start the new year than making new friends and learning new cuisines. Lovely post. And speaking of lovely…your mom!

  13. I worked at a Vietnamese restaurant while I was attending university in Camrose, oh, 5yrs ago lol I still remember so many of the recipes. We made many items from scratch… wontons, spring rolls (two kinds), many of our sauces, the coconut cake (sooooo RICH! but any cake would be that took 1dz xl eggs for 2 8″ loaf cakes ;) )
    Our wontons used pork and chicken, but I can definitely see pork and shrimp being amazing together :)
    Your post makes me want to go out to the asian market and make soup! :)

  14. I will be there in around 24 hours, save me a seat please!

  15. What a fun and healthy way to ring in the new year! I love dumplings and wontons SO MUCH. I’ve always wanted to make them. Yours look like they turned out perfectly!

  16. What a delightful story of friendship and shared love of cooking. Ming’s dumplings and wontons look so delicious and I love the idea of using tequila in the recipe! I’ll have to surprise my husband with some wonton soup soon.

  17. Darn it… I just made Mexican food for dinner, but now I’m craving wonton soup!

  18. Looks absolutely delicious. I can’t wait to make some.

  19. What a talented and kind lady Ming is! I like that you added the pictorial on how to wrap wonton. This recipe is terrific because in one batch you can basically create appetizers and a main dish.

  20. I love this post and I love the story of a friendship between two talented, generous women that grows up around food! And how I love wontons, steamed, fried and in soup. Love them! Gorgeous recipe!

  21. I finally got through the rest of the virtual party links, and I’m so glad I came! What a wonderful story of friendship and great food! Cooking with friends has got to be the best thing in the world, especially when they’re teaching you new things too. The soup looks just amazing…

  22. This is one of my favorite soup. That is so nice to be able to cook with friends :)

  23. What a great recipe Valerie!! And even better that you got a friend to show you how to make them. I once made wontons for a daring cooks challenge and loved them despite the amount of work involved!

  24. what a great post and thanks for the wonton soup recipe. I love it, but have never made it. Oh, and barbequed pork–yum! A friend and I have been getting together to make that and stuffing what we don’t eat in steamed buns. Happy New Year to you and yours!

  25. Pillows of joy, I love this line! Tequila how exciting. I need to try this the next time we make wontons, my eldest loves to make them I love to devour them. Lovley post !

  26. HAPPY 2012 FOR YOU AND YOUR FAMILY!!!Delicious soup!

  27. What a perfect way to start the new year! The wonton soup looks amazing :)
    Happy New Year!

  28. Happy 2012 dearie – best wishes for this year and it is a joy to be able to cook with special friends. Not an everyday occurrence but the results are gorgeous and sound tasty. Take care

  29. Love this! I would have never attempted to make wonton on my own! What a wonderful experience with such a talented teacher.

    • Joumana,
      YOU would never attempt to make wonton on your own? I find that so hard to believe. You are the most prolific food blogger I know. There is nothing you cannot do. I am completely convinced of it! :)

Please Speak Up!


Subscribe to A Canadian Foodie

Email *