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Wontons in clear broth with bok choy and sliced scallions; spoon on cloth napkin

Rabbit Wonton Soup

  • Course

    Main

  • Duration

    3 hours

  • Serves

    4-8
Chef’s notes

If you’re a fan of Chinese takeout or frozen store-bought wontons, then this dish will ruin your taste for the premade version. They’re easy to make, freeze well, and batch out almost perfectly per rabbit. Once you get the hang of filling and folding them, you can crank them out in no time.

I make a bunch and freeze them for quick meals after long, cold days in the field. Pour this soup in your Yeti tumbler and enjoy in the blind or ice shanty while everyone else is eating hard granola bars and cold donuts.

rabbit wonton

Ingredients

Wonton Filling

  • 1 deboned rabbit, reserve bones
  • 6 oz. pork fat, cubed and chilled
  • 2 tbsp. fresh ginger, minced
  • ½ cup scallions, green and white parts, thinly sliced
  • 1 ½ tbsp. soy sauce
  • 2 tbsp. Shaoxing cooking wine (or dry sherry)
  • ¾ tsp. salt
  • 2 tbsp. sesame oil
  • 1 package wonton wrappers (40-60)

Rabbit Stock

  • 1 rabbit carcass
  • 1 small onion
  • 3-4 cloves garlic
  • Ginger and scallion scraps

Also works with

Squirrel, any ground meat

Preparation

  1. Make stock. Roast rabbit bones for 2 hours in the oven at 350 degrees until golden brown. Place bones in a stock pot with onion, garlic, scallion, and ginger scraps. Add ½ gallon of water and bring to a simmer. Simmer for 2 to 3 hours, strain, and season with salt to taste.
  2. Make wontons. Grind the rabbit meat and pork fat through a fine die. Add remaining ingredients and mix with a wooden spoon for 1-2 minutes.
  3. Place about 1 teaspoon of mix in the center of wonton wrapper, wet edges with water, and fold. It doesn’t matter what shape you make, just don’t bunch up the wonton wrapper too much—it won’t cook through.
  4. Boil wontons for 3-4 minutes, strain and serve with rabbit stock, scallions, and a splash of sesame oil. Add greens or noodles if you want.

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Rabbit Wonton Soup

Recipe by: Wade Truong
Wontons in clear broth with bok choy and sliced scallions; spoon on cloth napkin

  • Course

    Main

  • Duration

    3 hours

  • Serves

    4-8
Chef’s notes

If you’re a fan of Chinese takeout or frozen store-bought wontons, then this dish will ruin your taste for the premade version. They’re easy to make, freeze well, and batch out almost perfectly per rabbit. Once you get the hang of filling and folding them, you can crank them out in no time.

I make a bunch and freeze them for quick meals after long, cold days in the field. Pour this soup in your Yeti tumbler and enjoy in the blind or ice shanty while everyone else is eating hard granola bars and cold donuts.

rabbit wonton

Ingredients

Wonton Filling

  • 1 deboned rabbit, reserve bones
  • 6 oz. pork fat, cubed and chilled
  • 2 tbsp. fresh ginger, minced
  • ½ cup scallions, green and white parts, thinly sliced
  • 1 ½ tbsp. soy sauce
  • 2 tbsp. Shaoxing cooking wine (or dry sherry)
  • ¾ tsp. salt
  • 2 tbsp. sesame oil
  • 1 package wonton wrappers (40-60)

Rabbit Stock

  • 1 rabbit carcass
  • 1 small onion
  • 3-4 cloves garlic
  • Ginger and scallion scraps

Also works with

Squirrel, any ground meat

Preparation

  1. Make stock. Roast rabbit bones for 2 hours in the oven at 350 degrees until golden brown. Place bones in a stock pot with onion, garlic, scallion, and ginger scraps. Add ½ gallon of water and bring to a simmer. Simmer for 2 to 3 hours, strain, and season with salt to taste.
  2. Make wontons. Grind the rabbit meat and pork fat through a fine die. Add remaining ingredients and mix with a wooden spoon for 1-2 minutes.
  3. Place about 1 teaspoon of mix in the center of wonton wrapper, wet edges with water, and fold. It doesn’t matter what shape you make, just don’t bunch up the wonton wrapper too much—it won’t cook through.
  4. Boil wontons for 3-4 minutes, strain and serve with rabbit stock, scallions, and a splash of sesame oil. Add greens or noodles if you want.