Easy Homemade Wonton Soup

No need for takeout – make this incredibly easy wonton soup at home.

Just a few ingredients are needed for this rich and flavorful broth. The wontons also only have a few ingredients, and once you get the hang of wrapping them, you will put this together in no time.

One quick tip – make a big pot of broth and then only drop in the wontons you plan on eating that night and freeze the rest. The next day you can pull out your pot of broth, heat it up and drop the frozen wontons in. This worked much better for us than cooking all the wontons at once as they would be soggy the next day.

Enjoy!

Easy Wonton Soup
Adapted from: Spend With Pennies

The Broth 

Broth Ingredients

  • 3 32 oz cartons chicken broth (not low sodium)
  • 1 bunch green onions, chopped
  • 4 cloves garlic, peeled
  • 4 slices of fresh ginger
  • 3 Tbsb low sodium soy sauce
Broth Directions
  • Add all broth ingredients to a large pot and bring to a boil.
  • Reduce to a simmer for one hour.
  • Once ready to cook your wontons, remove the garlic and ginger and increase to a steady simmer. 
  • Drop wontons in and let cook about 6 minutes. Serve immediately. 

The Wontons

Wonton Ingredients
Note: I made 50 wontons with these ingredients. The broth will be able to cook 30 total; the rest of the wontons can be frozen for future use. 

  • 1 package wonton wrappers (50)
  • 1 lb ground pork
  • 1 bunch green onions, finely chopped
  • 2 tsp freshly grated ginger
  • 3 Tbsp soy sauce
  • 2 tsp sesame oil
  • 3 tsp cornstarch 
  • Other things needed: water, flour (about 2 Tbsp), parchment paper
Wonton Directions
  • Mix the pork, green onions, ginger, soy sauce, sesame oil and cornstarch in a large bowl until combined. 
  • Prep your area – put a small bowl of water and a small plate of flour near your wrapping station. Line a baking sheet with parchment paper. Place a clean cutting board or other flat surface in front of you.
  • There are several ways to wrap wontons and they all work! I used this process, but you could take a look at some videos online before choosing how to wrap yours: Place a wonton wrapper on the cutting board. Spoon 1 tsp of the filling onto the center of the wrapper. Wet the edges with water, and then fold the wonton wrapper in half to form a triangle, pressing the edges together tightly. Wet the 2 pointed ends and pull them together, pinching tightly. Dip the bottom in flour and place on your parchment paper lined baking sheet. 
  • Continue until you have wrapped all of your wontons. 
  • At this point, either place them in the freezer and once frozen place in freezer baggies, or drop into the broth to cook. Or do like I did – cook half and freeze half! 


Originally posted at Maryellens Cooking Creations

Crispy Fish Sticks with Pineapple Salsa

Crispy and crunchy homemade fish sticks with a fresh pineapple salsa. 
A kids’ style dinner good enough for adults!

I love to cook, but there are a few things I always have in for super quick dinners for my daughter, like on nights when my husband is traveling and we have 45 minutes between school and dance class. Frozen chicken nuggets, frozen fish sticks, baby carrots (to make “soft carrots,” as she calls them), frozen broccoli, and a container of cooked spaghetti can almost always be found in my house.

However, homemade versions are always better. It’s not like making homemade chicken nuggets or fish sticks is hard or takes a long time – it’s probably faster to bread your own and fry them up. Actually, in the time it takes to preheat your oven and cook the frozen version, you could already have homemade ones on the table.

But I get it – convenience foods are a must! Some nights you just don’t want the extra dishes, or you need to be focused on helping with homework instead of prepping and cooking dinner. When you have the time, it’s always fun to cook from scratch!

Over the holiday weekend I made some homemade crispy fish sticks that were so incredibly easy and super yummy.

All you need is a fish that will hold up well and that doesn’t have much fat. Cod, haddock and pollock are the most popular, but I prefer to use something a little better, like halibut, mahi, or even swordfish or catfish.

Cut your fish into “sticks” and then bread them – flour, egg, seasoned breadcrumbs/Panko. I fry them in just a small amount of oil – no need to deep fry – and in just 5-6 minutes they are done. Perfectly crispy and crunchy, yet light and flaky on the inside.

I love a light and fresh topping for fish, so I chopped up some pineapple to add to pico de gallo I had made for the weekend, and it was the perfect accompaniment. Bright, citrus flavors with some heat – so refreshing!

Crispy Fish Sticks 
Original Recipe by Mary Ellen of Mary Ellen’s Cooking Creations

Ingredients

  • 6 oz fish cut into 6 sticks (double or triple to your liking!)
  • 1/2 c flour
  • 2 eggs beaten and mixed with 1 Tbsp whole milk
  • 1/2 c breadcrumbs and 1/2 c Panko breadcrumbs
  • Seasoning: approximately 1 tsp each salt, black pepper, onion powder and chili powder 
  • 3 Tbsp olive or vegetable oil (enough to generously coat the bottom of your pan)
Directions
  • Set up breading station: flour in 1st bowl, eggs in second, bread crumbs mixed with seasoning in third (tip – I love using a throw away paper plate for the flour and bread crumbs – makes cleanup so easy!)
  • Heat your oil in a large non-stick pan over medium-high heat
  • Roll each piece of fish in flour. Shake off the excess and roll in the egg mixture followed by the breadcrumbs. Place on wire rack.
  • Add the breaded fish to the pan being careful to space them out (you may need to do this in 2 batches). Cook until one side is golden brown; repeat on all sides until crispy. Transfer to the wire rack on top of paper towels.
  • Serve immediately! 

Pineapple Salsa
Original Recipe by Mary Ellen of Mary Ellen’s Cooking Creations

You can make this in a small amount as noted below (serves 4), or you can make a large bowl of the pico (all of the ingredients below x 4, minus the pineapple) and remove some to mix with the pineapple for this recipe.

  • 4 Ripe tomatoes, seeds removed and diced 
  • 1/2 of a jalapeno, minced
  • 1/4 of a red onion, minced
  • Small handful of cilantro, chopped
  • 2 tsp Kosher or sea salt
  • 3 Tbsp pineapple, diced

Originally posted at Maryellens Cooking Creations