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KIWI magazine

Chilled Wonton Soup


  • 20 pieces Annie Chun’s Organic Potstickers (flavors include Shiitake & Vegetable, Pork & Vegetable, and Chicken & Vegetable)
  • 1/4 green onion
  • 1/4 onion
  • 1/2 bell pepper
  • 5 Korean leeks (optional: add more or less)
  • Salt and pepper
  • 1 teaspoon soy sauce


  1. Put 20 ounces of water, green onion, onion, and dried anchovies and kelp (if using), into a pot and bring to a boil. Once boiling, scoop out the kelp, reduce to medium low heat, and boil for another 15 minutes. Strain the broth, add the soy sauce and a dash salt and pepper, and allow it to chill in the refrigerator.
  2. Finely chop the bell pepper and cut the leek into even slices. Sautee with cooking oil in a frying pan. Add salt and pepper to taste.
  3. Bring water to a boil and cook Annie Chun’s Potstickers for three minutes. Place the wontons in ice water to chill.
  4. Place the wontons and pan-fried vegetables in a bowl and pour over the chilled broth.


Optional add-ins:

  • 3-4 dried anchovies
  • 1 piece kelp (3" x 3")
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