Swaddled Baby Soup was a hit

My domesticity level went up a notch this week after I completed my challenge from Ashley at Delish-Blog.com. We had a great meal on Wednesday night that didn’t consist of anything that needed to be heated in the microwave (seriously can not remember the last time that happened), and now we have a bunch of frozen stuffed wontons that we can use for another night.

Unfortunately, I didn’t have most of the ingredients needed in my pantry already. I do have a pretty sad excuse for a pantry, though, and looked at this as a way to add some fun new ingredients that might inspire me to try other new recipes. I think the most expensive thing I had to buy was the 6.50 jar of white pepper. Of course, I was shopping at Central Market so my only options were both organic and costly. I’m pretty excited about the sesame seed oil. We have this wok we got for our wedding and I think we’ve used it twice, but I’m pumped to try out a stir fry now, or to use the oil to fry up some left over wontons as pot stickers.

I found the baby bok choy and figured out what a scallion was (I knew this at some point in my life, but forgot) after I asked the produce guy for some help. I did find a ::gag:: dead lady bug in the bok choy when I was cleaning it at home, but Scott swore up and down that that was fine and “normal”. I washed it off really well and felt better knowing it was going to be cooked.

Oh no!! Sorry swaddled babies!

By far, the hardest part of this recipe is the wonton making… well, not so much hard, just tedious. I made a double batch (enough for 60 wontons) and it probably took me a good hour to get them all done. That being said, actually making a wonton wasn’t too difficult. If you can swaddle a baby, you can make a wonton. In fact, my wontons ended up looking a lot like little swaddled babies, leading me to henceforth call this recipe “swaddled baby soup,” thus scarring my child for life.

Other than the wontons, this was a crazy easy dish to make. I didn’t even have to cut up very much (which is good because my knife skills are similar to those of a chimpanzee). The best part is it looked so gourmet when I was done and nothing at all like a chicken nugget.

Kendall started out with a plate full of some cut up wontons and stringy bok choy, but after noticing Scott and I were both eating out of bowls, he had a mini-meltdown over not getting a similar serving dish. As soon as I made him a little bowl of soup he was happy and ready to try it out. He shoved a couple fists full of wontons in his mouth and nommed on a couple leaves of bok choy (which were sort of stringy and hard to cut up, maybe better to cut it while raw if you hope to serve it to a toddler) before he started slapping the dog and the table with them. It was a pretty typical dinner reaction for him, and I was satisfied with the amount of food that actually made it down the hatch.

Scott LOVED it and so did I. We ate up the entire batch of 30 wontons! Overall, swaddled baby soup was a success. Can’t wait for the next challenge!

Kendall is 18 months and some change, and I’m so proud of him for eating bok choy

50 Things to Do Before You Deliver: The First Time Moms Pregnancy Guide
Available now: Amazon | Barnes & Noble


  1. Awesome job! It looks SO good. Will definitely have to try this out on a weekend when I have time. And since you’ve got wonton skills down pat, you should try making ravioli! You can use wonton wrappers as the “pasta” part and it’s super easy.

    PS. Check out CM’s bulk spice section. I always go there for stuff I don’t need that often (random specialty chili powders, curry, etc) as well as stuff I use a lot (black peppercorns) and it’s so much cheaper than buying a jar most of the time.

  2. We made wonton soup this summer (I need to make it again!) and my toddler ate 7 wontons in one sitting! It was a huge hit. Glad your family liked it!

  3. Pingback: “Swaddled” Baby Soup

Leave A Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.