Ella’s Won Ton Soup


A big thanks to Ella Eckert and her cousin Gini for helping me with the blog this week! The girls had a blast making Won Ton Soup a few days ago. Flour was flying but Ella knew just how to make and fold the dough since she had taken a Chinese Cooking Class at a local college this summer. She and Gini prepared the won tons all by themselves. All I had to do was boil them!

The name won ton means swallowing a cloud, and I guarantee you will see what that’s all about when you make the soup. The savory meat filling is a delicious compliment to the billowy dough. After boiling the won tons in the soup base, Gini and Ella removed the won tons with a spider skimmer and dipped them in some soy sauce. Last night, our family reheated the left-over won ton soup for dinner. Either way you choose to eat them, you will love them!

Won Ton Soup

Won Ton Soup

Ella and Gini say not to worry about making the won tons into perfect shapes. As long as they are pinched to seal in the filling, they will taste delicious no matter what they look like! We will definitely be making these again for Chinese New Year on February 19th

Eat well this winter, Angie



  • 4 cups all-purpose flour
  • 1 ½ cup luke warm water


  • ½ lb ground beef
  • 2 links Eckert’s Pork Sausage, casings removed (about ½ lb)
  • 2 Tbs soy sauce
  • ¼ tsp fresh ground pepper
  • 2 tablespoons finely chopped fresh ginger
  • 6 green onions, finely chopped
  • 2 Tbs olive oil
  • 1 tsp dark sesame oil
  • 1/2 tsp salt
  • 1 Tbs water
  • Soup/broth:
  • 6 cups water
  • 4 cups chicken stock (make your own with Better than Bouillon Chicken Base)
  • 6 green onions, finely chopped


  1. Place flour in a large bowl, drizzle water over the flour. Mix dough with fingertips until well-combined (dough will be very sticky). Cover dough and set aside.
  2. In a large bowl, mix filling ingredients until well combined and set aside.
  3. Meanwhile, bring water, stock and green onions to a boil.
  4. Divide dough in half. On a floured surface, stretch and roll dough until it is ¼” thick. Cut dough into 1 ½ “ strips and then into triangles about 2” wide at the base and about 1 1/2” high. Place about 1 teaspoon of meat filling in the middle of the triangle. Pull top tip of triangle down to the triangle’s base to cover filling and press to seal. Bring two remaining tips of dough together around the back of first dough crease. * see photos *
  5. Place 1/3 of the won tons in soup and keep soup at a simmer. When they rise to the top of the soup (about 8 minutes), gently remove them with a slotted spoon and place them on a tray or plate sprayed with cooking spray. Repeat with remaining won tons. Serve won tons in a bowl of broth or with dipping sauce immediately. Or, store cooled won tons in broth for up to 5 days. Makes about 36 wontons.


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