Why This Recipe Works
We found that store-bought wrappers delivered better results than homemade for our wonton soup recipe. Commercial wrappers are moisture-free and much easier to work with than homemade pasta wrappers, which stuck to pots and cooked up gummy in our tests. Ground meat and seasonings become watery when cooked inside a wonton wrapper. We found that cornstarch added to the filling did the best job of absorbing excess moisture exuded by the filling during cooking. An egg white helped the filling set up into a firm, creamy mass and improved the consistency of the filling and gave it a smoother taste for our wonton soup recipe.