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Preparation info

  • 4

    servings, 16 wonton
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ pound Noodle Dough for Dumplings
  • ½ pound pork, ground
  • 1 tablespoon dry sherry
  • 2 tablespoons soy sauce
  • teaspoons salt
  • ½ teaspoon sugar
  • ¼ teaspoon monosodium glutamate
  • 3 quarts boiling water
  • ½ cup cold water
  • 3 cups Chicken Stock
  • 1 scallion, chopped


  1. Roll out the dough until it is paper-thin. Cut into four-inch squares.

  2. Mix together the pork, sherry, one tablespoon of the soy sauce, one-half teaspoon of the salt, the sugar and monosodium glutamate.

  3. Place one teaspoon of the mixture in the middle of each square. Fold over at the center, pressing the edges together. Fold lengthwise again. Pull the corners one over the other and press them together with a little water. When properly folded, the wonton resembles a nurse’s cap.

  4. Drop the wrapped wonton into the boiling water and bring to a boil again. Wontons will rise to the surface. Add the cold water and bring to a boil again to make sure that the filling is cooked. Drain and reserve.

  5. Heat the stock. Add the remaining soy sauce and salt. Drop the reserved wontons and the scallion into the broth and serve as soup.

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