Chilled Wonton Soup

Andrea Barbalich

wonton soup

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Makes servings

20 pieces Annie Chun’s Organic Potstickers (flavors include Shiitake & Vegetable, Pork & Vegetable, and Chicken & Vegetable)

1/4 onion

1/2 bell pepper

5 Korean leeks (optional: add more or less)

Salt and pepper

1 teaspoon soy sauce

Optional add-ins:

3-4 dried anchovies

1 piece kelp (3" X 3")


1. Put 20 ounces of water, green onion, onion, and dried anchovies and kelp (if using), into a pot and bring to a boil.

2. Once boiling, scoop out the kelp, reduce to medium low heat, and boil for another 15 minutes.

3. Strain the broth, add the soy sauce and a dash salt and pepper, and allow it to chill in the refrigerator.

4. 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.

5. Bring water to a boil and cook Annie Chun’s Potstickers for three minutes. Place the wontons in ice water to chill.

6. Place the wontons and pan-fried vegetables in a bowl and pour over the chilled broth.