A wonton  is to China what ravioli is to Italy – a widely recognized food that is enjoyed by many people in numerous ways. Every day, countless bowls of wonton  soup are served around the world. wonton  soup is popular enough that it has resulted in widespread availability, from steaming bowls on street carts in Asia, to appearing on menus in Chinese restaurants, to even grocery supermarkets where canned versions are stocked on shelves.

In Chinese cooking, a wonton  is typically made from a thin sheet of dough, cut into small circles or squares, then wrapped around a teaspoon sized portion of meat or vegetable filling. The wonton  , similar to a dumpling, can be baked or fried; however, it is mainly boiled to make wonton  soup.

Although the broth and the wonton skins are very delicate in taste, the wonton filling is generally robust and full-flavored. A balanced blend of salty hoisin sauce, bright green onions, tender bits of pork, and hints of hearty bok choy are usually found in wonton filling. Some versions of wonton soup use the pungent flavor of duck meat for the filling, while modern Western recipes have evolved, substituting healthy vegetables in place of meat.

Wonton soup is a popular soup in most asian resturaunts. The meat inside of the noodles is bonless lean pork. Here is a list of other ingredients and how to prepare this particular type of food:

Cook Time: 15 minutes

Ingredients:
18 - 24 won ton wrappers
Filling:
1/2 pound boneless lean pork, chopped finely
1 tablespoon soy sauce
1 tablespoon oyster sauce
a few drops sesame oil
1 teaspoon sherry
1/2 teaspoon sugar
1 green onion, finely minced
1 teaspoon cornstarch
2 dashes of white pepper
Other:
Water for boiling won tons
4 1/2 - 5 cups chicken stock
green onion, thinly sliced, as desired
a few drops sesame oil (optional)

Preparation:
Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.

Filling the won tons: Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.

Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining won tons.

Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.

Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.

To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.