Chinese Restaurant Archives - Philadelphia Magazine Ting Wong 138 North 10th Street, Philadelphia, PA It’s cool if you buy into the whole “Oh, there aren’t any good restaurants in Chinatown, so why would I go there?” mentality. That means there are more seats open for us at this fantastic hole-in-the-wall (and more wonton soup and roast duck, too). Read more » 2013 BEST Chinese Restaurant in Chinatown Ting Wong 138 North 10th Street, Philadelphia, PA Its fast, its cheap, its small (so plan your visits accordingly), but it also has several dishes that are the best versions in Chinatown namely the shrimp dumplings (in any soup theyre served in), the roast duck (which, conveniently, also comes in a soup with the aforementioned dumplings), and the congee. Read more » 2013 BEST Chinese Restaurant in the City Han Dynasty 108 Chestnut Street, Philadelphia, PA If Pennsylvania still let prisoners pick a last meal, it would need to supply a lot more double orders of Han Chiang’s dandan noodles.

Read more » 2013 BEST Chinese Restaurant in the Suburbs Susanna Foo Gourmet Kitchen 555 East Lancaster Avenue, Radnor, PA The menu strays into pan-Asian territory, but the best bets here are Chinese, like the crispy duck. Read more » 2012 BEST Chinese Restaurant in Chinatown Ting Wong 138 North 10th Street, Philadelphia, PA This place might be best known for its roast duck, but that’s not actually what they do best. Here, the noodle dishes rule-in particular the off-menu Shanghai-style noodle with pork, green onions and red wine vinegar, served to regulars who know enough to ask for it. Read more » 2012 BEST Chinese Restaurant Not in Chinatown Han Dynasty 260 North Pottstown Pike, Exton, PA This is where we go when we want the best. This is where we send our friends when they come to town asking about places they shouldn’t miss. This is the place that, months later, those same friends are still thanking us for recommending.

Read more » 2011 BEST Chinese Restaurant in Chinatown David’s Mai Lai Wah 1001 Race Street, Philadelphia, PA Liquor license? Check. Open at 3 a.m.? You bet. Pork dumplings with ginger scallion sauce that are more addictive than crack, heroin and crystal meth combined? Yeah, they’ve got those, too. Consider yourself warned. Read more » 2011 BEST Suburban Chinese Restaurant Han Dynasty 260 North Pottstown Pike, Exton, PA We love a Chinese restaurant where they’ll tell you where to go if you try to order the chicken fried rice.

That’s how confident Han Dynasty owner Han Chiang is that the Szechuan and Taiwanese cuisine he serves in Royersford and Exton (and Old City, for urbanites) will erase any notions you had about wanting… Read more » 2010 BEST Chinese Restaurant Han Dynasty 108 Chestnut Street, Philadelphia, PA At the new Old City outpost of owner Han Chiang’s three–restaurant dynasty (joining locations in Exton and Royersford), the menu is organized by spice, on a scale of 1 (mild) to 10 (call the fire department). Han isn’t shy about telling you what to eat: the delicate dumplings in a chili oil bath (number 4… Read more » Wonton Soup Recipe : Emeril Lagasse : Food Network Chowder Recipes 4.8 85 If ever I need to find anything, this is where I look and have never been disappointed with the results. Thank you so much. :) Corlene W. 2016-11-01T22:42:28Z item not reviewed by moderator and published Made this soup tonight. Was easy to taste along the way so made some changes.

Did not like it the way the recipe was written. That's why three stars. Made some of the wontons and boiled them in water to taste. Thought it needed more crunch so added some chopped water chestnuts to the pork mixture and some salt to the boiling water. Turned out delicious! As for the broth did not like it as much the way it was written either. Not enough flavor for me. Added more pepper flakes, soy sauce and fish sauce. My kids really liked it and so did my husband and I. Anonymous 2016-10-31T06:56:45Z item not reviewed by moderator and published I was craving soup and came across this receipe and i just made it. It's so delicous! Definitely hit the spot! Thank you for this receipe! <div>I added spinach since i love spinach in soup.</div> azuarab z. 2016-09-18T03:18:21Z item not reviewed by moderator and published Excellent broth. I made the broth from this recipe with frozon chicken wontons from Trader Joes for a quick and easy soup.

pvtpvt 2016-01-11T04:15:01Z item not reviewed by moderator and published I have been making this recipe for years now!!!! My husband absolutely loves it! Caine Mom of 3 2015-08-01T20:36:17Z item not reviewed by moderator and published The amount of broth in this recipe is too rich for wonton soup. I remade the broth the second night the traditional way with chicken broth and water 1/1 ratio with fish sauce, soy sauce, sesame oil and white pepper for flavoring. Much cleaner flavor. My Asian boyfriend had 3 bowls the second night as apposed to not even a full one the night before. Dumplings were great though. Anonymous 2015-06-11T17:55:25Z item not reviewed by moderator and published Enjoyed making this soup. Taste great. What do you expect from a great Chef<div>Thanks Emeril</div> Bonnie S.

2015-04-07T23:32:28Z item not reviewed by moderator and published do we add ingredients ( a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.) in the broth or the won tons ?!!! Guest 2014-07-31T22:52:45Z item not reviewed by moderator and published I dont usually leave reviews but I made this last night and it came out sooo good just had to say thanks! I did double the recipe and it made just enough for about 4 people with wontons leftover for later. I also used chicken instead of pork and it came out delicious! Will be making this again very soon! nadya a. 2014-01-22T19:13:30Z item not reviewed by moderator and published Followed the recipe so that I could have left overs and it was amazing. The flavors in the meat are very strong and overpowered the broth a bit.

Tastes just like the restaurant version though and very easy to make. The only feedback I have would be to make more broth. I added cabbage in instead of Bok Choy and mushrooms. Loved it briaclark 2014-01-21T03:00:41Z item not reviewed by moderator and published Delicious, both the broth and the wontons. I boiled the wontons separately as suggested. I made extra wontons for freezing for future soup or as dumplings. wilsonss 2013-12-09T19:36:53Z item not reviewed by moderator and published Super versatile, I substituted chicken instead of pork and added water chestnuts and it turned out awesome! Kimberly Hussaini 2013-11-24T20:02:41Z item not reviewed by moderator and published As usual, Mr. Lagasse recipe looks very tasty indeed. I am looking forward to making and even more to eating the soup. pauldcnc 2013-08-31T11:45:51Z item not reviewed by moderator and published Fantastic flavor!

Made exactly as the recipe said. The wonton were the best we've had!! LauraLeeLaura 2013-06-04T08:22:34Z item not reviewed by moderator and published Very delicious recipe! I used ground chicken and the wontons tasted good. I didn't had greens for the soup but just the onions tasted great. geetaborse 2013-03-29T22:48:58Z item not reviewed by moderator and published Love, love, love this recipe! The best recipe for Wonton Soup. You got to try this recipe viewers! We cooked this back to back and ate it all. So, delicious! sunshine2011sept 2013-02-28T12:44:14Z item not reviewed by moderator and published it tasted great and fun to do with the kids. cat n. 2013-01-03T00:19:36Z item not reviewed by moderator and published This recipe is great! Even the little girl who doesn't like soup ate this.

My daughter who has had some really great wonton soup in the past said it was great. My husband almost finished off the entire pot. Really pretty easy to make, although the wonton's take a bit of time to produce. I plan to make a bunch of wonton's and freezing them to have them handy because I know everyone will want this recipe again. Valerie M. 2012-08-29T00:10:31Z item not reviewed by moderator and published I thought his recipe was a great starting point for wonton soup. I did find the soup broth to be just a tad bit bland as I was tasting it while cooking. I decided to add a little soy sauce and fish sauce and it turned out amazing. It did take some time to make this dish but it was well worth it. I've already shared the recipe with friends and will probably make it again. Meghan's One Bite 2012-06-07T20:36:47Z item not reviewed by moderator and published This was very tasty and will make again. I slightly modified this recipe using 1 lb. of ground chicken instead of ground pork.

Because ground chicken is bland, using the ingredients, gave the wontons delicious flavor. I also added napa cabbage to both the wonton &amp; soup recipe, instead of bok choy. Wontons take some time to assemble, but I froze the extras for the next batch. This is my second Emeril recipe this week and both came out excellent! The first was key lime pie. Yvette R. 2012-05-08T20:53:04Z item not reviewed by moderator and published I love Emeril, but this is the lowest I have ever rated him. This just didn't cut it for my husband and I. Honeyeyes1 2012-05-08T20:05:22Z item not reviewed by moderator and published There was too much garlic in the broth and the chicken stock makes it really thick and it was missing some kind of seasoning. I think that I would use vegetable stock instead if I were to make this again. The filling was really good though.

Guest 2012-04-11T11:32:13Z item not reviewed by moderator and published I made this recipe two nights ago and found the rice wine vinegar, red pepper flakes, and ginger to be overpowering. There wasn't enough soy sauce. It's a great start for anyone trying to make wonton soup at home for the first time (like me, but I've got some experimentation in my furture to make it work for us. Dislimpet 2012-02-02T19:23:57Z item not reviewed by moderator and published My wife and I liked it a lot. Probably a good idea to make the dumplings ahead of time. gregular79 2012-01-12T20:16:43Z item not reviewed by moderator and published My 11 year old loves this soup so much she has made it herself (with a bit of help and my 9 yeard old says this is the best wonton he has ever had (vast experience It is delicious, Thank you Emeril! v p.

2011-11-21T20:23:19Z item not reviewed by moderator and published This soup came out awesome! Best recipe I've used for wonton soup! I used a mix of regular and low sodium bouillon cubes for the stock and it came out fine. I doubled the recipe for the wontons and froze a batch for future use, because they take forever to prepare. The kids won't touch anything with mushrooms, so I left them out. And I couldn't find the bamboo. I wanted to add more vegetables, so I added (in addition to bok choy about 1 cup each of snow peas, carrots, baby corn, and cabbage, plus about 1/3 cup sweet onion, and extra green onions in the stock. It's an easy, but time consuming recipe. Well worth the time though!! cdelei 2011-11-16T18:13:34Z item not reviewed by moderator and published First time I have ever made wonton soup and I was pleased with how it turned out. Wish I had had better chicken stock on hand, but oh well.

I used green cabbage I already had at home instead of going out to find banboo shoots and bok choy and it was good. My hubby really liked it as well! Becky6487 2011-10-28T23:34:53Z item not reviewed by moderator and published This was my first attempt cooking with wontons. The recipe was easy and turned out great! I used homemade chicken stock for the soup base. PERFECT comfort food &amp; better than any than any wonton soup I've ever eaten! Guest 2011-03-19T20:57:41Z item not reviewed by moderator and published This is so good and so easy to make. You might want to add some salt to the broth or have a third of your broth of the sodium full variety. WyldStalyn 2011-02-28T10:23:50Z item not reviewed by moderator and published This soup is PERFECT!!! I have made many varieties of wonton soup and this recipe is the best. Michelle B.

2011-02-11T14:08:16Z item not reviewed by moderator and published Aaaugh this is good but I would leave out the ginger next time because I'm used to having the bland version at buffets! Autumn N. 2011-01-17T19:59:01Z item not reviewed by moderator and published This is the best Wonton Soup recipe on the internet. Emeril's recipe gives you the most broth which you will be thankful for because the broth seems to disappear before the wontons. The recipe is very flavorful. Don't be afraid to pick up your wontons and maneuver the pork stuffing into place. The first time I made them I was afraid I'd break them!! It was alot of fun...I even took pictures of my soup with my cell phone. It was a great experience and I've made it several times. All of you are having fun tweaking it. I admit, I added some fish sauce to have an anchovy taste. Ya gotta have it.

xkini10 2010-11-29T20:06:14Z item not reviewed by moderator and published Delish Lisa G. 2010-10-14T21:02:40Z item not reviewed by moderator and published i added baby corn and carrots... it was very good! more flavors than just salt like at the chineese buffet. my only suggestion would be to leave the rice vineager out... little too tangy for me Dallas J. 2010-08-29T22:33:27Z item not reviewed by moderator and published This recipe by far surpassed any Wonton Soup I have ever had. The broth was out of this world, and so simple. The wontons were AMAZING. I actually made Gyoza with the same filling. Talk about scrumptious! Emeril, you knocked this one out of the park. MoonValleyCrab 2010-04-21T20:58:46Z item not reviewed by moderator and published Not being an accomplished cook, I was a little intimidated by this recipe.

SOOOO glad I tried it. This is the best-even in any restaurant- Wonton soup my family has ever eaten! We would, and do, recommend it to everyone. Thank You Emeril! Michelle P. 2010-03-05T01:49:26Z item not reviewed by moderator and published Our whole family loved this and we will be making it often! Hubby even emailed the next day to compliment it again as he had it for lunch on day 2. I love ginger, so I doubled it in the broth. Also, I just read about freezing wontons and I can't wait to try that in the future...will make for a quick weeknight meal if I can pull them from the freezer and plop them in the simmering broth! I loved this so much I posted it on FB so all my family and friends can try it out too...you won't be disappointed! Danielle C. 2010-02-19T12:21:52Z item not reviewed by moderator and published This recipe is delicious and easy!

I substituted napa cabbage for the bamboo and used hot pepper sesame oil in addition to the crushed red pepper and it was fantastic with some added kick. I also used white vinegar as that was what I had on hand. I also food proceessed the scallions that go in the wontons along with some napa cabbage and shiitake shrooms for some added texture. Excellent- BAM! Mary C. 2010-02-14T21:33:08Z item not reviewed by moderator and published After making this take a hint from the vietnamese at season your bowl indicidualy i suggest a 1/4 teaspoon of hot garlic chili paste squeeze out a 1/4 of a lemon and a teaspoon of soy sauce It helps set it over the top Loved it how it was, but if you like more flavour trust me this is good alex a. 2010-01-02T20:34:37Z item not reviewed by moderator and published Best Won Ton Soup Excellent , flavorful and easy! Michelle F.

2009-12-11T19:33:32Z item not reviewed by moderator and published My boyfriend made me this soup because I was feeling sad- I'll tell you what, this sure did put a little pep into my step! Highly recommended! Jon A. 2009-11-17T14:35:34Z item not reviewed by moderator and published This soup goes fast! Great taste for little effort! clilya13 2009-11-11T00:34:09Z item not reviewed by moderator and published I made this today.. My husband and kids LOVED it! It's GREAT! Simple, easy and super TASTY... Thanks for this recipe :) MK S. 2009-11-07T23:00:32Z item not reviewed by moderator and published Good job emeral! First L. 2009-11-02T17:14:04Z item not reviewed by moderator and published This was delicious with a very rich broth that had a lot of depth.

I had to tweek it because I only eat vegetables and seafood, due to allergies, but I used most of the flavor ingredients and it was heavenly. I omitted the wontons but added in the sesame oil and the soy sauce directly into the broth to keep the full flavor profile. I also used ground ginger because I did not have fresh and it tasted wonderful. After all the flavor ingredients were added to the broth and it had simmered for 25 minutes I added a pound of shrimp, one can of waterchestnuts, brocolli crowns, whole small mushrooms,and thinly sliced carrots. I turned off the burner to keep the veggies al dente and they cooked just enough along with the shrimp from the residual heat. I think this recipe would be great with any assortment of 6-8 cups of oriental veggies (and no wontons) or wontons and 3-4 cups of your favorite oriental veggies. Enjoy!!! carrie k. 2009-11-01T01:32:26Z item not reviewed by moderator and published This recipe was so simple to make and it was absolutely wonderful!!!! My family and I loved it! The wontons turned out perfectly and the flavor, omgosh!

I suggest you make this, you will love it! Terry D. 2009-10-13T18:05:15Z item not reviewed by moderator and published Why do people review a recipe that they tweaked from beginning to end? "Didn't have pork, so used chicken, added bok choy, used imported gazloni fascule." Too pretentious for words. SUZANNE K. 2009-08-04T14:21:05Z item not reviewed by moderator and published Great recipe. The second time around we tweaked it a little and now our version is way better than anything we can get here in town!!! We use a little oyster sauce in the broth and instead of crushed red chillies we used a tsp of sambal oelek ( a Thai fresh red chilli paste). For veg we like to go with a small leek, baby bok choy and some sliced carrot. ian k.

2009-07-25T20:26:44Z item not reviewed by moderator and published We will no longer have to drive across town to our favorite Chinese restaurant in order to enjoy a delicious wonton soup! This is every bit as good as the special soup we have eaten there. The only thing that was different from that soup were some shrimp, so I just added a few pre-cooked ones at the end of the cooking time. Janet C. 2009-04-28T21:12:37Z item not reviewed by moderator and published My 11 year-old daughter loves won-ton soup and this was so fun to make together! The flavor is delicious and I was happy knowing exactly what was going into the wontons since I never quite know what is in there when we order from a restaurant. We have made this a few times and even froze it. I reheated it right from frozen and it turned out great. We did not add the veggies at the end the first time because we didn't have them and it was fine that way too! I think you could easily substitute your favorite veggies here but don't change the ingredients on the filling or broth!

RecipeJunkie8 2009-04-06T19:25:07Z item not reviewed by moderator and published I decided to try this last night after work and although it was a little tedious compiling the wontons, it was still do-able on a work night. The wontons themselves were delicious - a nice balance of flavors. I used ground chicken instead of pork (my husband is not a big fan of ground pork) and while pork would probably have been better, the chicken was pretty darn tasty! Next time I will probably use a different brand of low-sodium chicken broth. The one I used was a little too low sodium and I had to add a bit of soy sauce and salt so the broth wouldn't taste bland. I will definitely make this again and add some additional vegetables as other reviewers suggested. chris k. 2009-02-20T16:21:56Z item not reviewed by moderator and published Wonton soup is a must for me every time I get Chineese food so I wanted to make it at home. I tried this recipe last night and it was as good as take out!

I followed directions on the broth and wontons but I added some more veggies. I used button mushrooms, sliced water chesnuts, snow peas and baby corn...it was awesome! ToozDrago 2009-01-24T13:33:06Z item not reviewed by moderator and published I followed this recipe but put my spin on it and it turned out yummy! To the wonton filling, I added minced water chestnuts for added crunch and texture. I also added peeled and deveined shrimp that I minced into a lumpy paste and mixed in with the pork (almost like shu mai). It was delicious! To the soup, I added baby corn, canned straw mushrooms, napa cabbage, snow peas. In fact, you can be as creative as you'd like and add any "Asian" type veggie to the mix and it'll still turn out fantastic, if not better. I too had more wontons that needed for the soup so I placed the extra uncooked wontons on a sheet pan in a single layer to freeze (so they don't stick together), then put them in a zippie and back into the freezer.

These can be used later for the same soup, steamed or even deep fried then served with a soy vinegar chili dipping sauce... Yum! KHUYEN H. 2009-01-13T23:45:53Z item not reviewed by moderator and published This was great, today was my first time making it. Next time I will definately use low-sodium broth from the can. I had to use boullion cubes and it was kinda salty. Other than that, it was great!! I will make again. Cynthia M. 2009-01-01T21:03:05Z item not reviewed by moderator and published This was a very good recipe and I was able to make it after work within a reasonable amount of time. I didn't find the wontons difficult at all to make. I didn't think this was an "outstanding" recipe but I will be making it again. Jessica R. 2008-12-30T00:16:48Z item not reviewed by moderator and published wonton soup is the bomb. this wonton soup blows any other wonton soup away.

the broth is amazing and the wontons are easy and quick to assemble. comforting to the soul. Heidi D. 2008-12-15T10:17:15Z item not reviewed by moderator and published We loved everything about this recipe. The dumplings were slightly time consuming, but very simple. Make extra because it goes fast! rachie_b 2008-11-18T01:44:29Z item not reviewed by moderator and published Soup was very good. It was hard to believe this was homemade and not from the local restaurant. When we make it again, we'll probably cut back on the ginger (none of us are big into that spice). Justmbeth 2008-11-01T22:20:14Z item not reviewed by moderator and published Wonton Soup is hands down one of my all-time favorite foods but like hot dogs or sausage -- I'd rather not look or know what's going on inside of those dumplings from the take-out place. So I finally decided to give it a shot and this recipe was friggin' amazing.

It takes some time and patience but it's worth it. (And you won't cringe if you happen to look inside a dumpling that you've cut open.) Thomas A. 2008-10-20T11:07:57Z item not reviewed by moderator and published I followed the recipe exactly except that I cooked the garlic in the oil before adding it to the wonton mixture as previous people suggested. This soup was okay, but not as good as PF Chang, my favorite chinese restaurant. I'll keep looking for another recipe. Wont make it again. Christina E. 2008-07-30T18:59:33Z item not reviewed by moderator and published After making curry puffs last weekend with mixed results, I was hesitant to fill more dough this weekend. However, filling the wonton wrappers was quite easy and didn't take as long as I thought. The filling was delicious. I followed other reviewers advice and sauteed all the garlic and ginger and separated it for the filling and the broth. I added some fresh cilantro to the filling as well, and I had to boil some of the wontons right away to eat.

This recipe is versatile-boiled or fried wontons would be great if you don't want to make soup. This is way better than take out! Cooking Cutie11 2008-05-23T21:11:41Z item not reviewed by moderator and published This recepie is awesome, but it takes so long to prepare. IT's always worth it though. It's allot of time to select all the ingredients at the store and then all the prep of the ingredients and the the stuffing of everything into the little wonton takes forever. The last batch, we made extra and froze them for next time. Eileen T. 2008-03-07T12:26:26Z item not reviewed by moderator and published I made this soup about a month and a half ago when my cooking group had a Chinese night and it was a HUGE hit! Making the wontons was a little tedious but not too bad. I did end up with lots more wontons than I wanted in the soup, though, so I froze about a third of them.

This past weekend I took those wontons out of the freezer, made a new batch of the broth and dropped those puppies in. The soup with the defrosted wontons was just as good the fresh ones! That's an A+ in my book. Elizabeth M. 2008-01-28T17:47:03Z item not reviewed by moderator and published Absolutely perfect. Great for a day when you don't feel so great. The mushrooms make the broth heartier.. best I've ever had! Stephanie A. 2007-11-07T00:03:29Z item not reviewed by moderator and published Easy to follow recipe was a big hit for everyone I served it to. Could improvise and still it turned out well and everyone wanted the recipe. Thank you for making this web site available without cost. This is what your viewers really want. Thank you, Linda lou Linda K. 2007-07-17T11:18:00Z item not reviewed by moderator and published I have tryed other recipes but, this by far was the best ever! I made this for my family and they loved it.

We all agree that it was better than the restaurants. I followed the recipe and only had to make one change. I didn't have enough broth so I had to use boullion to make up for it. I was afraid of using too much of it because boullion has a very strong flavor and Wonton Soup broth is light so your able to taste everything else. It came out great. I will double the Wonton recipe next time and freeze some for a rainy day. This is going into my permanent recepe box. I tooted my own horn on this one. Try it you'll love it!!! MARY Z. 2007-07-08T02:33:05Z item not reviewed by moderator and published deeeeelicious and easy to make! i made it without bamboo shoots (couldn't find any at the store that day) but was fabulous regardless. we LOVE ginger and crushed pepper -- added some extra for some kick, which made the soup warm and well-rounded. nice, emeril! blackleyjackson 2007-05-22T00:13:13Z item not reviewed by moderator and published Huge hit! Mickey K.

2007-03-07T13:08:51Z item not reviewed by moderator and published I never thought I could ever make wontons! The recipe is quite simple really. I make double the wontons - freezing what I don't use on a lightly floured sheet of tin foil, making sure that they don't touch, and once they're frozen, they can go into a quality freezer bag. So they'll cook when they go into the broth. This, by the way, is the recommendation of a friend from China. I thought this was really simple and really tasty. Thanks! Simone L. 2007-02-21T21:16:23Z item not reviewed by moderator and published Insted of filling the wontons I just added the ingredients to the broth and just threw the wrappers in the broth! MMMM... Marie T. 2007-02-18T13:21:56Z item not reviewed by moderator and published This is a great won ton soup recipe! Go easy on the ginger if you will be serving to kids, it can be a little spicy if not chopped finely enough. I love Emeril!

Sara H. 2007-02-01T08:29:52Z item not reviewed by moderator and published This was so easy, I played with the recipe and added or changed a few things, used straw mushrooms instead and used more garlic,ginger added cayenne, pepper, cilantro and used Asian Essence to the pork and boy did it have great flavor. Everyone LOVED it. Emeril has never let me down for a knock out dish. Marlea K. 2007-01-20T16:20:28Z item not reviewed by moderator and published Wow! I was looking for a recipe to replace our local restraunts - since my daughter (2) loves the won tons out of the soup. She alone can eat 10 of them! This recipe was perfect, it wasn't as good it was better! I love the broth of the soup as well and will be making just the broth to sip on very soon. While the won tons took a long time to make (way more than the 20-30 minutes of simmering time of the broth) they were worth it.

I used a pork chop put through the chopper - to grind it up, but it didn't have a whole lot of flavor so I may try to add something into the next batch -- but it wasn't the recipes fault it was the meat! THANK YOU for a WONDERFUL family favorite! Krisi L. 2007-01-19T01:49:18Z item not reviewed by moderator and published I doubled this recipe for a New Year's Eve gathering. It was a huge hit will all in attendance. There were a couple of things I changed. I used sausage instead of ground pork for the wontons. I also added some finely chopped cilantro in the sausage. This is definitely a keeper! The only problem was the time it took to make the wontons, but well worth the time. And I made the wontons the day before and stored them in an air tight container. Rick W. 2007-01-05T08:46:36Z item not reviewed by moderator and published Emeril has never let me down and this is no exception. Excellent and full of flavor!

I made a few changes because of what ingredients I had on hand, used lean ground turkey instead, peanut oil instead of sesame oil, water chestnuts instead of bamboo and napa cabbage instead of bok choy and added a few dashes of hot chili oil to the end product for a kick. Fan-freakin'-tastic! JENELLE E. 2006-12-09T01:01:11Z item not reviewed by moderator and published Better than restaurant soup Jinann H. 2006-12-04T14:35:11Z item not reviewed by moderator and published I made this for the first time a couple of months ago. Unfortunately, my family does not care for Wonton Soup (with the exception of one of my kids and myself), but between the two of us we cleaned the pot. Thanks for a real taste treat. Made it again today. Gwen35 2006-09-28T16:30:14Z item not reviewed by moderator and published My whole family enjoyed this soup. Very nice flavors. Will make again! Kim C.

2006-05-18T22:04:18Z item not reviewed by moderator and published My husband said he would not have believed I made this if he hadn't walked in on me rolling the wontons. Absolutely wonderful soup! Cucina DeBello 2006-03-27T20:54:46Z item not reviewed by moderator and published This was the best Wonton soup. It is very easy to make, even the wontons. Everyone had seconds!! Colleen loves pasta! 2006-03-27T11:24:44Z item not reviewed by moderator and published We have this regularly in my house. Making the wontons does take a little time, but worth it. I also found that using ground pork sausage rather than just groung pork makes the wontons taste incredible!! It stores well (even with the wontons in it) and makes wonderful leftovers!!! Jenn L. 2006-03-03T01:45:03Z item not reviewed by moderator and published I made this last night for my boyfriend.

I am a bit of a food snob, I hate eating at restaurants knowing I can cook it better at home, this is one of those recipes. I did, however add fresh oregano, flat leaf parsley, cilantro, more garlic, and pepper flakes to the pork mixture. I also prefer chicken boullion cubes because it adds more flavor to the stock. Salt and pepper were missing too. Overall a great recipe. I am food network nerd. arika r. 2005-12-12T10:35:58Z item not reviewed by moderator and published very tasty &amp; easy to make Casey G. 2005-12-10T19:51:09Z item not reviewed by moderator and published best wonton soup we've ever had! Tracy B. 2005-12-06T09:59:49Z item not reviewed by moderator and published I knew I had struck gold when my picky 9 year old daughter asked for seconds!!!!!!!We aren't so big on ginger so I only used half of what was called for. I topped mine with crunchy rice noodles and a splash more of soy sauce.

Yum!!! Thank you Emeril ANOTHER instant family classic!!!! Adrie S. 2005-08-01T00:11:29Z item not reviewed by moderator and published In a small mixing bowl, not the broth. This is the filling for the wontons. steve in FL 2014-11-11T06:07:29Z item not reviewed by moderator and published On TV

Question: In a Chinese restaurant, what does a diner get if he orders wonton?
Answer: DUMPLINGS