Wonton Soup

Wonton Soup.

Wonton Soup

Wonton soup is a chinese food. This is not a dish for a quick meal because wrapping wontons will take up some time.

I have tried to be as detail as possible in this recipe especially on the part where you wrap your wonton.

You can choose to use a thermal cooker or just your usual pot for this recipe. However, you must remember not to keep the wonton and the vegetable inside the thermal cooker because they will get soggy.

I will be using my thermal cooker for this recipe because my husband was going to be a few hours late for dinner. I need to keep his rice and soup base warm so that he will not have to spend too much time on reheating.

Serving: 4 persons





300g minced meat, chicken or pork (I used 150g minced pork & 150g fish paste)
1 packet wonton wrappers (around 28 wantons for this recipes)
1 chicken stock cube
Green vegetables
A few ikan billis
1 dry squid
A few dry mussel
2 cloves garlic
1/2 onion

Optional ingredients inside wonton:
Diced water chestnuts for a crunchy texture.
chopped spring onion





  • 1. Make the soup base first. Get a pot (I used my large thermal cooker inner pot), add 1 liters of water. Add in the dry squid, chicken stock cube, dry mussel and the ikan billis. Cover the pot and wait for it to boil. If you are using a thermal pot, remove the pot from heat and keep it inside the thermal cooker. If you are using a normal pot, reduce the heat, keep it boiling.

  • Did you see a weird tea bag floating in the pot above? Well, my husband do not like ikan billis soup but they make really good soup. I hide the ikan billis inside a teabag so that he will not know that I have use them to make soup.

  • 2. While your soup base is still boiling, mince your garlic and onions. Mix them with your minced meat.

  • 3. Take one piece of wonton wrapper. Put a small portion of the minced meat in the center.

  • 4. Using one finger, wet all 4 sides of the wonton wrapper.

  • 5. Fold the wonton wrapper into half as shown in the picture.

  • 6. Fold the other 2 corner of the wonton wrapper as shown in the picture.

  • 7. Give your wonton a bit of squeeze and they will turn out like this. If you cannot get your wonton to stick, try using a bit of fish paste on the corners and side. Fish paste are very sticky.

  • 8. If you are not going to cook these wontons immediately, keep them in the fridge and use them when you want to. Use them within 24 hours so that they will still be fresh. You can even deep fried these wontons if you want to.

  • 9. For the leftover minced meat, you can roll them into balls using 2 teaspoons and add them with the wonton into the soup base when you are ready to serve.

  • 10. Continue this portion when you are ready to serve. Made sure that the soup base is boiling when you add in the wontons.

  • 11. The wontons will float on the soup base when they were cooked. Add in the green vegetables, let it boil for a while before serving. Do not to keep the wonton and the vegetable inside the thermal cooker because they will get soggy.


My husband came back 4 hours late for dinner

After I have boiled my soup base and keep the pot inside my thermal cooker, I have use the smaller inner pot to cook my rice. You will need the same amount of rice and water as if you are using your rice cooker to cook your rice. Just cover your inner pot, wait for it to boil, remove from heat and placed your pot together with your soup base.

After all that cooking, you will get a pot of cook rice without using electricity. This is very useful when you have to keep the rice warm for several hours. I do not know when my husband is coming back for dinner when I was making my wonton soup. I was glad that I have use my thermal pot because he came back 4 hours later after I have finish all my cooking. All he need to do is to bring the soup base to boil and add the wonton and vegetables. He do not need to reheat the rice at all.


Thai Green Curry Chicken – thermalcookware.com

Thai Green Curry Chicken

A delightful mild curry chicken that has so much flavour.

1 tablespoon of Oil
500 grams of sliced Chicken Fillets
3 tablespoons of Green Curry Paste (Valcom Brand is wonderful) NOTE: You can increase or decrease the amount of curry paste to suit your own requirements.
400 ml tin of Coconut Cream
2 tablespoons of Fish Sauce
2 teaspoons of Sugar
1 cup of chopped Pumpkin
1 cup of Green Beans (you can use dried or frozen also)
1 cup of fresh Basil Leaves, chopped
2 Kaffir Lime Leaves or 1 cup of freshly chopped Coriander
Fragrant Rice to serve.
NOTE: The supermarkets have excellent Basil and Coriander pastes that can be substituted if required.

Simmering time on the stove top: 5 minumtes

Thermal cooking time: 30 minutes minimum

1. Stir fry the curry paste in the oil over a low heat, until fragrant.
2. Add the chicken and pumpkin then stir fry over a medium heat for a few minutes.
3. Add the remaining ingredients, lower the heat and slowly bring it to the boil.
4. Put the lid on and simmer gently for 5 minutes.
5. Turn off the heat and transfer the pot into the outer insulated container and close the lid.
6. Leave for a minimum of 30 minutes.
7. Serve on a bed of fragrant steamed rice.
NOTE: If you are using the double pot Thermal Cooker you can be cooking the rice at the same time in the second pot.


Corn and Pork Ribs Soup – youcookieat.com

Corn and Pork Ribs Soup (from the “The Adventure of Ms J & Mr P” youcookieat.com)

We grew up drinking lots of soup made by mummy. Asian mum loves to make soups. Soups are nutritious and they really warms your heart. Hope this Corn and Pork Rib Soup will warm yours too!

Preparation Time: 8 mins
Cooking Time: 10 mins
Waiting Time: 2-3 hours

1 Carrot
1 Tomato
2 Sweet Corns
1 small bit of young ginger
1/2 kg Pork Ribs

1. Cut the tomato into wedges. (4 or 6 wedges, up to you)
2. Break the corns into 3 pieces.
3. Cut the carrots into little chunks.
4. Clean the ginger by getting rid of the skin and cut them in big pieces.

5. Prepare the pork by boiling a pot of water and boil the pork for 5 mins then drain.

6. Pour all the ingredients into the pot with 1.5 litres of water.

7. If you are like us, we like using Thermal Pots. This is an OEM brand which is cheaper. You can get Tiger or Le Gourmet brands which cost 3 or 4 times more, and yet work the same.

We boil the above for 5 mins and then turn it off and transfer the pot into the Thermal Pot. Wait for 2 or 3 hours.

8. When we are ready to serve, we take out the pot, boil it again for a few minutes and then serve. Add salt to your taste.

We usually prepare the soups on Saturday mornings around 9 AM. We will drink the soup at noon. We like using Thermal pots because we do not need to care about the fire.

If you realise, we use an induction cooker too! Induction cooker converts 80-90% of energy to heat, compare to other types of cooking methods (eg gas flame, hot plates) that usually only use 45% of the energy and the rest wasted.

For those interested:
Carrot: Daucus carota subsp. sativus
Domestic Pig: Sus scrofa domestica
Ginger: Zingiber officinale
Sweet Corn: Zea mays var. rugosa
Tomato: Solanum lycopersicum


These recipes are written for standard cooking on a stovetop or in an oven. To adapt them for a thermal cooker, use the same ingredients and follow the same steps, using the inner thermal pot.

Bring ingredients to a boil, making sure the internal temperature of the meat reaches 203 degrees (this may require 10 minutes of boiling). Place the inner pot into the insulated outer thermal pot; seal and let sit for the same amount of time as called for in the original recipe.

Sweet-Sour Spareribs
5 pounds spareribs
2 tablespoons soy sauce
1/4 cup flour
1/4 cup vegetable oil
2 cloves garlic, crushed
2 small pieces ginger, crushed
2/3 cup apple cider vinegar
1-1/2 cups water
1 cup brown sugar
2 teaspoons salt

Cut spareribs into 1-1/2-inch pieces. Sprinkle with soy sauce and flour; mix gently.

In large saucepan, heat oil. Brown spareribs with garlic and ginger; drain fat.

Add remaining ingredients and simmer 55 minutes to 1 hour. Serves 6.

Approximate nutritional analysis, per serving: 900 calories, 62 g total fat, 21 g saturated fat, 185 mg cholesterol, 1,300 mg sodium, 41 g carbohydrate, no fiber, 35 g sugar, 41 g protein

Chinese-StyleOxtail Soup
2 pounds oxtail pieces
2 quarts water
2 large carrots, in 2-inch pieces
1 cup shelled raw peanuts
5 dried red dates
2 teaspoons salt

Put oxtail pieces into large sauce pot; add water to cover. Boil 5 minutes; drain and rinse oxtail pieces.

Add 2 quarts water and remaining ingredients. Cover and bring to boil; simmer 2-1/2 to 3 hours. Serves 6.

Approximate nutritional analysis, per serving: 250 calories, 17 g total fat, 4 g saturated fat, 40 mg cholesterol, 800 mg sodium, 8 g carbohydrate, 3 g fiber, 3 g sugar, 18 g protein.

Baked Beans with Portuguese Sausage
1 pound Portuguese sausage
1 can (1 pound, 15 ounces) pork and beans
1 can (15 ounces) kidney beans, drained
1 large onion, chopped
1 cup ketchup
2 tablespoons Worcestershire sauce
1/3 cup brown sugar
3 tablespoons dark molasses
1 tablespoon mustard
1/2 teaspoon vinegar

Preheat oven to 350 degrees.

Cook sausage in water 10 minutes; drain and slice.

Put sausage, beans and onion into 3-quart baking dish. Combine remaining ingredients and stir into bean mixture. Bake, uncovered, 1 hour. Serves 10.

Approximate nutritional analysis, per serving: 350 calories, 14 g total fat, 4.5 g saturated fat, 25 mg cholesterol, 1,250 mg sodium, 45 g carbohydrate, 7 g fiber, 23 g sugar, 16 g protein

Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO’s database of recipes, accessible online at http://www.heco.com.

Black Bean Soup – journalofantiques.com

RECIPES: The following recipes are wonderful in a fireless cooker [if you are inclined to make one or to use an antique], as they benefit from long, slow cooking. They are also easily adapted to a crock pot or to the usual low temperature stove top simmering, but for shorter cooking times. Black Bean Soup adapted from Margaret J. Mitchell: Fireless Cook Book, 1909

1 pint black beans
1 quarts water
1 small onion
2 stalks celery
2 teaspoons salt
1/8 teaspoon pepper
¼ teaspoon mustard
Cayenne to taste
3 tablespoons butter
1 ½ tablespoons flour
2 hard-cooked eggs, sliced
1 lemon, sliced

Soak beans overnight, drain and add 2 quarts water. Mince the onion and celery and saute in 1 ½ tablespoons butter; add onion and celery to the beans, and when boiling put them into a fireless cooker for from 8 to 12 hours. Rub the soup through a strainer [or puree in a food processor], add the seasonings and correct to your taste.

Saute the remaining 1 ½ tablespoons butter with flour for 2 minutes, add the resulting roux to the bean mixture, and boil together for 5 minutes.

Pour soup over the sliced eggs and lemon in a soup tureen and serve hot. Boston Baked Beans adapted from Delicious fireless Cooked Dishes, 1919. Pick over one quart pea beans, cover with cold water and soak overnight. In the morning drain, cover with fresh cold water, heat slowly to boiling point, add teaspoon soda.

Again drain beans, throwing bean water out of doors, not in sink, add ¾ pound salt pork, leaving rind exposed. Mix 1 tablespoon salt [if salt pork is not very salty in itself], ½ tablespoon mustard, 1 cup boiling water, and pour over beans.

Then add enough more boiling water to cover beans. Put in bean pot or casserole dish and cook until noon, using one radiator [the soapstone cylinder pre-heated on a stove or in an oven] heated to 450 degrees. Heat two radiators to 450 degrees and replace with beans in cooker. Bake until evening.

If you wish to serve the beans at noon-day meal, start them the night before and use two radiators in morning. When I reheat the radiators for the beans, I put in Brown Bread, and bake it in the same compartment for 3 hours, remove it, and leave the beans in until ready to serve.


Onion Soup – thermalcookware.com

A very tasty soup with red wine and herbs

Serves 10

* 1 teaspoon of Olive Oil.
* 3 tablespoons of Tomato Paste.
* 2 kgms of Onions, peeled and sliced into large chunks.
* 10 cloves of Garlic, peeled and crushed.
* 6 Shallots, peeled and chopped.
* 1 kgm of Leeks, slice the white part approximately 6mm thick.
* 1/4 of a tablespoon of Cayenne Pepper.
* 2 1/2 tablespoons of fresh whole Thyme leaves.
* 1 1/2 cups of Red Wine.
* 1 litre of Vegetable Stock.
* 1 teaspoon of Salt.
* 2 Bay Leaves.
* 3/4 of a cup of grated Parmesan Cheese.

Cooking time on the stove: – 15 minutes.

Thermal cooking time: – A minimum of 2 hours.

1. Over a medium heat, brush a large skillet with the Olive Oil.
2. Add the Tomato Paste and cook until the colour darkens, stirring to prevent scorching for about 5 minutes.
3. Stir in the Onions, Garlic, Shallots, Leeks, Cayenne Pepper and Thyme and then cook until the Onions become
translucent and start to caramelize, about 8 minutes.
4. Stir in the Red Wine and bring to the boil.
5. Transfer the Onion mixture to the Cook and Carry pot.
6. Add the Vegetable Stock, Salt and Bay Leaves.
7. Raise the heat and bring it to the boil.
8. Turn off the heat and transfer the pot into the Thermal Cooker.
9. Allow to cook for a minimum of 2 hours.

To serve: –

Ladle the soup into individual bowls and garnish each with about a table spoon of grated Parmesan Cheese.

Pumpkin Soup –thermalcookware.com

A deliciously creamy pumpkin soup with a touch of bacon tang. Ideal for cold winters afternoons and evenings.

Serves 6

* 40 grams of Butter.
* 2 tablespoons of Olive Oil.
* 2 diced Onions.
* 3 cloves of Garlic.
* 3 rashers of Bacon trimmed and diced.
* 1 Massel Vegetable Stock cube.
* 1 kg Pumpkin (preferably Jap) peeled and cut into fairly large chunks.
* 6 stalks of Parsley.
* 1/2 a cup of Milk or Coconut Milk Powder.
* Salt and Pepper to taste.
* Sour Cream and chopped Chives for a garnish when serving.

Cooking time on the stove: – 5 minutes.

Thermal cooking: – 1 hour minimum.

1. Gently fry the onions, garlic and bacon in the butter and olive oil in the pot over a medium heat.
2. Turn the heat down and add the pumpkin and enough boiling water to fill the pot to approximately 80% then add the stock
cube, parsley, salt and pepper.
3. Bring the pot back to the boil and then simmer on a low heat for 5 minutes with the lid on.
4. Turn off the heat and transfer the pot to the outer Thermal Cooker and close the lid.
5. After atleast 1 hour remove the inner pot and puree the soup with milk or coconut milk powder.
6. Serve and garnish with the sour cream and chopped chives.

Garden Vegetable Soup –thermalcookware.com

A delightful chunky vegetable soup ideal for cold winters afternoons.

Serves 6.

* 6 cups of water.
* 1 table spoon of Olive Oil.
* 2 large Onions, peeled and chopped into chunks.
* 1 stalk of Celery chopped into large pieces.
* 2 medium Carrots, peeled and diced.
* 2 cloves of Garlic, peeled and finely chopped.
* 2 medium Potatoes, peeled and diced.
* 1 cup of fresh or frozen green Beans.
* 1 can of Kidney Beans, well rinsed.
* 4 Roma Tomatoes diced.
* 1 tablespoon of Basil chopped finely.
* Pepper and Salt to taste.
* 125 gm of uncooked Pasta Noodles.

Cooking time on the stove: – 10 minutes.

Thermal cooking time: – A minimum of 2 hours.

1. Bring the water to the boil in the pot on medium heat.
2. Heat the Olive Oil in a frying pan on medium heat.
3. Stir fry the Onions and Celery for a minute then add the other vegetables one at a time.
4. Sprinkle with Basil, Pepper and Salt and stir fry well for about 3 minutes.
5. Stir the cooked vegetables into the pot and bring the water back to the boil.
6. Turn off the heat and transfer the pot into the Thermal Cooker for a minimum of 2 hours.
7. When the meal is ready to eat cook the Pasta separately and stir it into the soup on serving.

Chicken Soup – thermalcookware.com

An indispensable base for many dishes, but this broth is perhaps best appreciated just as it is, for both taste and healing qualities.

Chicken Broth
1 free range chicken (about 1.6 kg)
1 large onion halved
2 small carrots
2 sticks of celery, halved widthways
1 head of garlic , halved widthways
1 teaspoon of black peppercorns
1 tablespoon of sea salt
2 fresh bay leaves

Simmering time on the stove top: 20 minutes

Thermal cooking time: 3 hours minimum

1. Place the ingredients into the saucepan and pour over enough water to cover the chicken.
2. Slowly bring this to the boil.
3. Reduce the heat and simmer for 20 minutes.
4. Transfer the inner saucepan into the vacuum insulated outer container and cloase the lid.
5. Leave for a minimum of 3 hours.
6. Remove the chicken from the inner saucepan and strain the broth and discard the remaining solids.
7. Remove the meat from the chicken, discard the skin and bones.
8. Coarsely shred the chicken meat.

For Chicken Soup
Broth from above
Coarsely shredded chicken meat from above
25 grams of butter
2 large onions cut into 1 cm pieces
3 cloves of garlic, crushed
3 small leeks, white part only, cut into 1cm pieces
3 stalks of celery, cut into 1cm pieces
1/2 a cup of coarsely chopped flat leaf parsely
Wholemeal multigrained bread or rolls, warmed to serve.

Simmering time on the stove top: 10 minutes

Thermal cooking time: 30 minutes minimum

1. Heat the butter in the inner saucepan over a low heat and add the onions, garlic, leek and celery.
2. Cook until the onion is soft.
3. Add the chicken meat and broth, slowly bring to the boil and simmer for 10 minutes.
4. Transfer the inner saucepan into the vacuum insulated outer container and close the lid.
5. Leave for a minimum of 30 minutes.
6. Season to taste with sea salt and freshly ground black pepper, then stir in the parsely and serve with warmed wholemeal bread or rolls.

Chicken, Sweet Corn and Vegetable Soup

Boiling time on stove: 10 minutes.
Cooking time in Dream-Pot: 1.5 hours minimum.


  • 1 swede
  • 1 large onion
  • 1 turnip
  • 1 parsnip
  • 1 large carrot
  • 1 zucchini
  • 3 celery sticks
  • 1 large potato
  • 1 cup frozen mixed vegetables
  • 1.5 litres boiling water
  • 1 packet cream of chicken soup
  • 1 packet chicken noodle soup
  • 1 cup cold water
  • 1.5 tsp garlic powder
  • salt & pepper
  • 1 can sweet corn including juice
  • 1.5 chicken breast fillets (500 grams)


  1. Cut vegetables into small cubes
  2. Place all vegetables into large inner pot. Add boiling water. Bring to boil, stirring intermittently.
  3. Add soup mixes,(throughly mixed into the cold water). garlic powder, salt & pepper,sweet corn & diced chicken breasts. Stir well to combine.
  4. Return to boil, reduce heat and gently boil for 10 minutes, with lid on – stirring intermittaently.
  5. Transfer to Dream-Pot for minimum cooking time After 1.5 hours, serve with hot crusty bread or serve at the end of your day’s travel!
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