WONTON SOUP
I love soups, and one of my favorites is wonton soup. This version was printed in Saveur magazine. In China this dish is considered a snack rather than one course of a meal. If you have a choice, try to find a good quality, thinner, wonton wrapper at your Asian food market. The steps look long, but I've broken them down in many simple steps for clarity.
Provided by PanNan
Categories Clear Soup
Time 46m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Soup Base:.
- Place ingredients for soup base into a large soup pot and bring to a boil over medium heat.
- Once boiling, reduce heat to low, cover and simmer for 10 minutes to combine flavors.
- Remove broth from heat and set aside.
- Wontons:.
- Place 2 tbsp chicken stock and cornstarch into a large mixing bowl and stir to combine.
- Add minced scallions, minced ginger, pork, soy sauce, dry sherry, sesame oil, and sugar, and stir well.
- Fill a cup with water and set it nearby.
- Place a wrapper in front of you so that it looks like a diamond.
- Dip your finger in the water and moisten all 4 edges of the wrapper.
- Place about 1 tsp of the meat mixture in the center of the wrapper and fold in half over the filling to make a triangle.
- Press firmly along the sides to seal it and remove any excess trapped air.
- Moisten the left and right corners of the triangle and pinch them together.
- Place stuffed wonton on a wax paper lined baking sheet and cover lightly with a kitchen towel.
- Repeat until all wontons are made.
- Soup:.
- Bring reserved broth to a boil, cover and reduce heat to medium low.
- Add wontons to simmering broth.
- Stir occasionally until wonton filling is firm and cooked through - about 5 minutes.
- Stir in spinach leaves and cook for 30 seconds until they wilt.
- Serve hot.
WONTON SOUP
A simple, light 'Chinese dumpling' classic ...whether in soup or fried, wontons will always bring you that mysteriously delicious taste of the Far East ...! Garnish with fresh scallions.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
- Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
- FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 15.3 g, Cholesterol 32.5 mg, Fat 4.2 g, Fiber 0.5 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 588.8 mg, Sugar 1 g
WONTON SOUP
Recipe VIDEO above. Homemade wontons are amazing! No fillers, just real ingredients in the filling. Terrific standby freezer meal!
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 35m
Number Of Ingredients 19
Steps:
- Place Filling ingredients in a bowl. Use a potato masher to mash until fairly smooth - about 20 mashes. Don't turn the prawn into a complete paste, small chunks are good.
- Use My Way (better Wonton Soup experience!) or the Asian Grocery Store Way (easier to pack for freezing).
- Lay Wontons on work surface. Use 2 teaspoons to put the Filling on the wontons. Work in batches of 5 if starting out, up to 15 or 20 if confident. Brush 2 edges with water. Fold to seal, pressing out air. Brush water on one corner and bring corners together, pressing to seal.
- Place wrapped wontons into a container with a lid as you work (so they don't dry out).
- To cook: bring a large pot of water to boil. Place wontons in water and cook for 4 minutes or until they float. Remove with slotted spoon straight into serving bowls. Ladle over broth.
- To freeze: Freeze uncooked in airtight containers. Cook from frozen for 6 to 8 minutes. IMPORTANT: Do not freeze if you made this with defrosted frozen prawns. (Note 11)
- Place Broth ingredients in a saucepan over high heat. Add white ends of scallions/shallots if leftover from Wonton filling.
- Place lid on, bring to simmer then reduce to medium high and simmer for 5 - 10 minutes to allow the flavours to infuse. Pick garlic and ginger out before using.
- If using vegetables, blanch in the soup broth and place in serving bowl.
- Prepare noodles according to packet directions (if using noodles). Place in serving bowl with cooked wontons and blanched vegetables.
- Ladle over soup. Serve!
Nutrition Facts : ServingSize 280 g, Calories 234 kcal, Carbohydrate 25 g, Protein 17.5 g, Fat 6.4 g, SaturatedFat 1.3 g, Cholesterol 80 mg, Sodium 932 mg, Fiber 1.2 g, Sugar 1.8 g, UnsaturatedFat 5.1 g
AUTHENTIC WONTON SOUP
This wonton soup has been perfected through trial and error. Be sure to use fresh ingredients. Please follow all the steps and you will not be disappointed!
Provided by BRUNOSBETH
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 4h7m
Yield 8
Number Of Ingredients 14
Steps:
- Rub pork tenderloin with 2 tablespoons hoisin sauce. Season with red pepper flakes.
- Place pork tenderloin in a slow cooker. Cook on High until tender, 3 to 4 hours. Cool until easily handled, about 10 minutes. Chop into small pieces.
- Mix remaining 2 tablespoons hoisin sauce, ground pork, shrimp, bread crumbs, rice vinegar, cilantro, ginger, and soy sauce together in a large bowl.
- Place a 3/4-inch round ball of ground pork filling in the center of each wonton wrapper. Brush edges with water; fold and seal.
- Bring chicken stock and beef stock to a low boil in a large pot. Stir in pork tenderloin. Add wontons; cook until ground pork filling is no longer pink in the center, about 7 minutes. Reduce heat to very low.
- Serve soup garnished with green onions.
Nutrition Facts : Calories 451.1 calories, Carbohydrate 42.1 g, Cholesterol 115.9 mg, Fat 13 g, Fiber 2.3 g, Protein 39 g, SaturatedFat 4.4 g, Sodium 1110.2 mg, Sugar 4 g
WONTON SOUP
Note: If you plan on saving any of this soup for leftovers, you might consider cooking the wontons in a separate pot of boiling water before adding them to the broth for serving. Because the wontons themselves are coated with cornstarch, they will make the soup cloudy, thick, and starchy, if allowed to sit in the soup for any length of time. You won't have this problem, however, if you choose to serve the soup immediately.
Provided by Emeril Lagasse
Categories appetizer
Time 1h30m
Yield about 2 quarts, 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.
- In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.
- Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.
- Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.
SIMPLE WONTON SOUP
This simple wonton soup recipe is so delicious and easy to follow. The wontons can be frozen, boiled and added to stock to make wonton soup any time of day.
Provided by Sarah
Categories Soups and Stocks
Time 2h
Number Of Ingredients 10
Steps:
- Start by thoroughly washing the vegetables. Bring a large pot of water to a boil and blanch the vegetables just until wilted, about 60-90 seconds. Drain and rinse in cold water.
- Grab a good clump of veg and carefully squeeze out as much water as you can. Very finely chop the vegetables (you can also speed up the process by throwing them in the food processor). Repeat until all the vegetables are chopped.
- In a medium bowl, add the finely chopped vegetables, ground pork, 2 1/2 tablespoons sesame oil, pinch of white pepper, 1 tablespoon soy sauce, 1/2 teaspoon salt, and 1-2 tablespoons Shaoxing wine. Mix very thoroughly until the mixture is totally emulsified-almost like a paste.
- Now it's time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.
- Hold the bottom two corners of the little rectangle you just made (the side where the filling is) and bring the two corners together. You can use a bit of water to make sure they stick. And that's it!
- At this point, you can cook (boil) and taste a couple of wontons and adjust the seasoning of your filling to taste--you can always add a little more Shaoxing wine, soy sauce, sesame oil, salt, and/or white pepper to your liking.
- Once you're happy with the flavor of the filling, keep assembling until all the filling is gone. Place the wontons on a baking sheet or plate lined with parchment paper, and make sure they are not touching (this will prevent sticking).
- If you'd like to freeze your wontons right away, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to freezer bags once they're frozen. They'll keep for a couple of months in the freezer, and be ready for wonton soup whenever you want it.
- To make the soup, heat your chicken stock to a simmer and add 2-3 teaspoons sesame oil and white pepper and salt to taste.
- Bring a separate pot of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a swirling, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom. If they do stick, don't worry, They should come free once they're cooked. Once they're floating, boil them for another 1-2 minutes. Take care not to overcook them - mushy wontons are a sin! Remove the wontons with a slotted spoon and put them in bowls.
- Pour the soup over the wontons and garnish with scallions. Serve!
Nutrition Facts : Calories 353 kcal, Carbohydrate 40 g, Protein 15 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 889 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CANTONESE STYLE WONTON AND WONTON SOUP
The is the classic wonton- Hong Kong style
Provided by KP Kwan
Categories Noodles
Time 3h30m
Number Of Ingredients 21
Steps:
- Remove the shrimp shell and deveined.
- Add a teaspoon of salt and 1/2 teaspoon of baking soda to the shrimps, soak for 15 minutes.
- Clean the shrimps under running water until the water becomes clear.
- Drain off the excess water and keep it dry by leaving it on a piece of kitchen paper.
- Mince the pork coarsely.
- Combine all the ingredients until it becomes sticky. Keep it refrigerated for fifteen minutes before wrapping the wonton.
- Place the filling at the center of the wonton skin. Fold the two opposite corners of the skin together. Squeeze the wonton very lightly to let the skin adhere to the filling, leaving part of the wonton skin hanging freely.
- Blanch the pork bone in boiling water for five minutes. Removed and scrub clean.
- Fill the stockpot with cold water, put all the ingredients in the water. The level of water should just enough to submerge all the ingredients.
- Bring the water to a boil over high heat.
- Once the water is boiling, reduce to bare simmer for three hours.
- Skim away the scum floating on the surface from time to time.
- Remove the bones.
- Strain through a wire mesh strainer to get a clear soup.
- Season with light soy sauce, salt, and ground white pepper.
Nutrition Facts : Calories 946 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 576 milligrams cholesterol, Fat 43 grams fat, Fiber 1 grams fiber, Protein 113 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 4 bowls 5 wontons each, Sodium 5815 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
AMAZING SHRIMP WONTON SOUP
Steps:
- To make the filling: Place the shrimp in a linen dish towel or on paper towels and squeeze out as much moisture as possible. Chop the shrimp to a paste in a food processor fited with a steel blade or by hand. Place the water chestnuts in a towel and squeeze out as much moisture as possible. Place the shrimp paste, water chestnuts, soy sauce, rice wine, sesame oil, salt, pepper, ginger, scallions and egg white in a mixing bowl. Using your hand or a spoon, stir vigorously in one direction to combine the ingredients evenly. Add the cornstarch and stir to blend. The mixture should be stiff. To make the wonton: Use a fork, teaspoon or two chopsticks to place a scant teaspoonful of the filling in the center of each wonton skin. Gather the edges of the skin together around the filling and squeeze to form a "waist" as you gradually remove the fork, teaspoon or chopsticks. Squeeze the "waist" and the ends shut to enclose the filling. The finished dumpling should look like a drawstring purse. Place the finished dumplings on a tray that has been lightly dusted with cornstarch. To make the wonton soup: Heat 3 quarts of water to boiling in a large pot. Add the wontons and cover. Once the water is boiling again, cook for about 4 minutes or until they rise to the surface. Remove with a long-handled strainer and drain. Discard the water. Heat the chicken stock, salt and sesame to boiling. Add the spinach and cooked wontons and portion into serving bowls.
Nutrition Facts :
WONTON SOUP (馄饨汤)
Tasty, juicy filling wrapped with slippery wrappers and served in an umami broth, this easy wonton soup makes a wonderful all-in-one meal.
Provided by Wei Guo
Categories Main Course
Time 36m
Number Of Ingredients 16
Steps:
- Add ground pork, scallions, ginger, light soy sauce, Shaoxing wine, salt, white pepper and 3 tablespoons of chicken stock to a mixing bowl. Swirl constantly to combine until the meat fully absorbs the liquid and becomes a sticky paste.
- With your fingertip, wet the edge of a wonton wrapper with a little water. Place some pork filling in the middle. Fold the wrapper into a rectangle. Press to seal the edge. From the folded side, wet one corner then place the other corner on top. Press to seal (see video below).
- In a saucepan, heat the chicken broth to a boiling point. Set aside for later use.
- While the broth is heated, bring plenty of water in a separate pot/wok to a full boil. Gently put in the wontons. Move them around with a spoon to avoid sticking. You may need to cook them in batches (see note 3).
- When the wontons rise from the bottom and float on the surface, continue boiling for a further 1½ minutes or so. Put in bok choy and cook for another 20 seconds.
- Add salt, ground white pepper and sesame oil to 4 serving bowls, then top up each one with the heated broth.
- Fish out the wontons and bok choy and put them to the bowls. Garnish with scallions and chili oil (if using).
- You may freeze uncooked wontons right after they're assembled (Do not leave them on the counter for too long). Lay them in a single layer on a tray lined with parchment paper. Once completely frozen, transfer them to airtight bags or containers.
- Cook frozen wontons: Do not defrost. Follow the same method above.
Nutrition Facts : ServingSize 1 bowl, Calories 453 kcal, Carbohydrate 48 g, Protein 23 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 66 mg, Sodium 1861 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 9 g
CANTONESE WONTON NOODLE SOUP (港式云吞面)
You can make a hearty bowl of wonton noodle soup at home, and it'll be even better than in a Chinese restaurant. Watch the video to find out how easy it is to cook!The recipe makes about 70 wontons.
Provided by Maggie Zhu
Categories Main
Time 1h10m
Number Of Ingredients 17
Steps:
- Thaw wonton wrappers. Place dried shrimp in a small bowl and add warm water to cover. Let rehydrate for at least an hour at room temperature. Or you can let them rehydrate in the fridge for half a day.
- In a large bowl, combine all the ingredients for the wonton filling, except the egg white. Mix well with a spatula.
- Prepare a large tray or a plate. Spray a thin layer of oil on the bottom to prevent sticking.
- Work on the wontons one at a time. Place about half a teaspoon of filling (or 1 teaspoon filling for bigger wontons) on the lower third of the wrapper. Fold the bottom side over the filling, then roll the filling all the way across to the other side of the wrapper. Brush a thin layer of egg white on one end of the wonton wrapper. Bind both ends and press together to lock the filling inside the wrapper. Place on a big plate, a finger's width apart.
- When you finish 10 to 15 wontons, cover them with a wet paper towel to prevent them from drying out.
- If you are not going to cook and serve the wontons immediately, store them in the fridge for a day, or freeze them for up to a month. Seal the tray of wontons with plastic wrap and place it in the freezer. When the wontons are completely frozen, you can transfer them to an airtight ziplock bag to free up freezer space.
- Prepare a big pot for cooking the wontons and noodles. Add about 4 liters (1 gallon) of water and bring it to a boil.
- Combine chicken stock and rehydrated dried shrimp in another pot. Bring to a boil. Let boil for 10 minutes.
- Prepare 6 large bowls. Add 2 tablespoons green onion, 1 tablespoon soy sauce and 1/2 teaspoon sesame oil into each bowl. Pour in 1 and 1/2 cups broth.
- Add noodles into the large pot. Cook according to instructions. Transfer some into each serving bowl.
- Add wontons into the large pot. Stir gently with a spatula constantly to prevent them from sticking to the bottom. Cook until the wontons are floating on top. Transfer some into each bowl.
- (Optional) Blanch some greens in the large pot. Transfer onto the wonton bowls to garnish.
- Serve immediately.
- Bring a large pot of water to a boil over high heat. Add wonton. Stir gently to prevent from sticking. Cook until bringing the water to a boil again. Turn to medium low heat. Cover the pot with a small gap on one side, to prevent from spilling. Keep boiling for 2 minutes (3 minutes for larger wontons). Stand beside the pot all the time and monitor the broth. If the broth starts to spill, uncover and stir, and place the cover back. Uncover, keep cooking for another minute, or until the wonton is cooked through.
WONTON SOUP (雲吞湯)
Wonton soup is kind of dumplings Chinese cuisine. Different area of China has different ways to make wonton. Some like to put vegetable, meat and shrimp as filling. Cantonese wontons are mainly shrimp and pork.
Provided by Tracy O.
Categories Breakfast Main Course Noodles Snack
Number Of Ingredients 10
Steps:
- Roughly chop the shrimp
- In a bowl, put ground pork, shrimp, salt 1/4 teaspoon , oyster sauce 2 tablespoons, sesame oil 1 tablespoon, white pepper 1/4 teaspoon, garlic powder 1/4 teaspoon and mix it very well
- There are different ways to wrap the wontons. Here are the most common ways to fold wontons.
- The easiest and traditional way is put a small spoon filling onto a wonton wrapper and close the end with a tail like the picture below
- This is second way to fold wonton (More details in the video)
- The third way to wrap wontons like a boat
- Boil some water in a pot. When the water is boiling, add the wontons. Let it cook until they all float on the top and make sure it's cooked.
- After that, put the cooked wonton into a bowl
- Pour chicken broth and warm up in the pot until it's boiling.
- Add chopped green onion, chicken broth and ready to serve.
Nutrition Facts : Calories 267.34 kcal, ServingSize 10 g, Carbohydrate 26.75 g, Protein 12.35 g, Fat 11.8 g, SaturatedFat 3.9 g, Cholesterol 36.83 mg, Sodium 611.99 mg, Fiber 0.81 g, Sugar 0.01 g
WONTON NOODLE SOUP
Steps:
- For the wonton filling: Place the shrimp, pork, 1 teaspoon salt, 1/2 teaspoon pepper, the oyster sauce and sesame oil in a medium bowl and mix with your hands to combine. Let marinate while you prepare the stock. (If time allows, marinate for at least 20 minutes and up to overnight; refrigerate if marinating for more than 2 hours.)
- For the broth: Bring 2 quarts water to a simmer in a large saucepan or pot and whisk in the chicken base until completely dissolved. Add the remaining broth ingredients and let simmer for at least 5 minutes.
- Continue making the wontons: Bring a large pot of salted water to a boil. Place about 1 teaspoon of the filling in the center of 1 wonton wrapper. Moisten the edges with some of the beaten egg. Pinch in all the sides to make a small sack, enclosing the filling. Transfer to a plate. Repeat with the remaining filling and wrappers.
- For the noodles: Add the noodles to the boiling water and cook according to the package directions. During the last 3 to 5 minutes of cooking time, add the wontons and continue to boil until the wontons are cooked through and float to the top. Drain the noodles and wontons.
- For the assembly: Ladle 2 cups of the broth into each of 4 deep bowls. Divide the noodles and wontons among the bowls. Garnish with the scallions and cilantro.
WOR WONTON SOUP DELUXE
Make and share this Wor Wonton Soup Deluxe recipe from Food.com.
Provided by the-cat-did-it
Categories Stocks
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 25
Steps:
- For Wontons:.
- Heat a large non-stick skillet over medium-high heat until hot.
- Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, minced flat-leaf parsley, garlic powder, 4 thinly sliced scallions, salt and pepper to taste.
- Continue cooking 3 to 5 minutes.
- Add the cooked chopped shrimp.
- Remove from heat, mix thoroughly& allow to cool slightly.
- Place a small amount of water into a small bowl to use for sealing the wontons.
- Place a tablespoon or more of the filling into the center of each wrapper.
- Moisten edges with water, fold up corner of wrapper over the filling and press firmly to seal. It will look like a triangle.
- Hold filled wonton by the tip with the longest side down.
- Gently wrap corners around filled part, moisten with water and gently pinch to seal.
- The finished wonton resembles a nurse's hat.
- Set wontons aside on an oiled plate & continue with remaining wontons.
- The reason for oiling the plate is to prevent wontons from sticking.
- FOR THE SOUP:.
- Soak black mushrooms in warm water for about 20 minutes. Discard stems.
- Place the chicken broth & 2 tablespoons of sesame oil into a large pot and bring to a light boil.
- Add sliced water chestnuts, baby corn, bok choy and black mushrooms. Let resume boil.
- 5 minutes before serving add the brocoli, mushrooms, shrimp.
- 1-2 minutes before serving add the snow peas, 1/2 of the chicken, 1/3 of the barbecue pork and add the wontons one at a time so they do not stick together. Allow the heat and serve immediately.
- Ladle soup into individual large soup bowls with as many wontons per person as desired.
- Top with remaining strips of pork, strips of chicken, as many whole cooked shrimp as desired, and several slices of hard-boiled egg.
- Garnish with sliced and cut up pieces of scallions & Italian flat-leaf parsley on top and serve.
Nutrition Facts : Calories 442.4, Fat 15.4, SaturatedFat 4.2, Cholesterol 157.3, Sodium 895.7, Carbohydrate 39.4, Fiber 4.1, Sugar 5.1, Protein 36.1
CHICKEN WONTON SOUP
Cozy, comforting wonton soup just like your favorite takeout place! No need to be intimidated here. This recipe is so quick and easy, and the chicken wontons are packed with so much flavor! Nothing beats homemade, right?
Provided by Chungah Rhee
Categories asian inspired
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large bowl, combine chicken, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil and white pepper.* To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.* Heat sesame oil and canola oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in chicken broth, rice wine vinegar, soy sauce and mushrooms. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 8-10 minutes. Stir in bok choy and green onions. Stir in wontons until cooked through, about 2-4 minutes. Serve immediately.
WONTON SOUP
Time 50m
Yield About 40 Wontons
Number Of Ingredients 17
Steps:
- Mix all ingredients and seasonings except the garnishes, set aside for 30 minutes or longer.
- Meanwhile bring 10 cups of water to boil, simmered, and ready to cook the Wontons.
- Bring all the soup base ingredients to boil, simmered and ready to served with Wontons.
- Place about 2 tablespoons of corn starch and evenly distribute onto a cookie sheet.
- Place a Wonton wrapper diagonally in the middle of your palm.
- Put about one heaping teaspoon of meat mixture and wet all four edges of wrapper with you finger.
- Fold the wrapper into a triangle and press the two edges.
- Bring the horizontal angles together and touching the top angle and press hard (if it does not stay, you can add a little water).
- Line Wontons on the cookie sheet and repeat the process.
- Add about 12 wontons at a time into a pot of hot boiling water, cook Wonton uncover, and stir them a couple of times to prevent sticking.
- Bring water back to a boil, about 5 minutes. Wontons should flow to the top and become very wrinkly, cook them for about 1 minute.
- Remove Wontons with a spider and drain them well. Place Wontons in a large bowl, cover to keep warm.
- Place Wontons and Chinese Egg noodle in a bowl. Pour in hot soup, garnish with green onion and Cilantro. Drizzle with Sesame oil if desire
- Remaining wrapped wontons can be placed in zip lock bags and freeze for later enjoyment
More about "authentic wonton soup food"
AUTHENTIC CHINESE WONTON SOUP - A TRADITIONAL WONTON …
From victoriahaneveer.com
Cuisine ChineseCategory SoupServings 6Total Time 1 hr 10 mins
WONTON SOUP - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
Ratings 22Calories 259 per servingCategory Appetizer, Main
- Without a food processor: Combine ground pork, shrimp, ginger, green onion, soy sauce, Shaoxing wine, salt and sesame oil in a big bowl. Mix well with a fork until everything combines well together and the mixture feels a bit sticky.
- To make wontons, place a wonton wrapper in one hand, scoop a teaspoon of wonton filling and place it near the narrow side of the wonton wrapper (you can add more filling to the wonton if you like, as long as you can still wrap it). Fold the narrow side over the filling, then roll the filling all the way through the other side of the wrapper. Bind both ends and press together to lock the filling inside the wrapper. Brush a thin layer of water onto the wonton wrapper and press the ends together.
- Combine the chicken stock, ginger, and soy sauce in a pot. Bring to a boil. Let boil for 10 minutes. Turn to lowest heat to keep warm and start cooking wontons (see below).
- To prepare 1 serving of wonton soup base, add a big spoon of cilantro, 1 tablespoon papery dried shrimps, a generous piece of dried seaweed, 1/4 teaspoon chicken bouillon, and some baby bok choy into a big bowl. Repeat the process to prepare the rest of the soup base in the other serving bowls. Cook wontons (see below).
WONTON SOUP (WITH JUICY SHRIMP WONTONS!) - RASA MALAYSIA
From rasamalaysia.com
5/5 (9)Total Time 20 minsCategory Chinese RecipesCalories 38 per serving
- Add half of the chopped yellow chives into the shrimp and marinate with the seasonings for 1 hour.
- Place a wonton wrapper on your palm and put about 1 teaspoon (about 3-4 pieces of the shrimp) filling in the center of the wonton wrapper.
- Dap the corners of the wonton wrapper with water. Fold up and seal to become a triangle shape.
TRADITIONAL WONTON RECIPE {AND TWO WAYS TO FOLD A WONTON ...
From thiswestcoastmommy.com
- Place one heaping teaspoon of filling in the centre of each skin, moisten edges with water, and fold into wonton shape (see pictures). Place finished wontons on wax paper covered cookie sheets to dry.
- Heat chicken broth on stove over medium high heat with desired number of wontons. Wontons are done when they float, about 4-5 minutes.
10 BEST WONTON SOUP BROTH RECIPES - YUMMLY
From yummly.com
WONTON NOODLE SOUP (雲吞麵) - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
Cuisine Asian, ChineseCalories 338 per servingCategory Main Course, Noodles
- In a bowl, put ground pork, shrimp, salt 1/4 teaspoon , oyster sauce 2 tablespoons, sesame oil 1 tablespoon, white pepper 1/4 teaspoon, garlic powder 1/4 teaspoon, 1 cup of green onion and mix it very well
- The easiest and traditional way is to put a small spoon filling onto a wonton wrapper and close the end with a tail like the picture above.
- Boil some water in a pot. When the water is boiling, add wonton. Let it cook until they all float on the top and make sure it’s cooked. After that, set them aside.
VEGAN WONTON SOUP - THE VIET VEGAN
From thevietvegan.com
4.3/5 (4)Servings 3Cuisine VietnameseTotal Time 1 hr 45 mins
- In a large mixing bowl, combine the Lightlife Plant-Based Ground, minced onion, garlic, water chestnut, carrot, celery and cabbage. Season with black pepper, vegan fish sauce, and soy sauce and mix well. Set aside.
- Prepare the broth by combining vegetable broth (or water + mushroom broth powder), whites of the green onion, ginger slices and minced garlic in a pot. See note if 4 L of soup in one batch is too much. Cover and bring to a boil, then lower to a simmer for 30 minutes. Remove the ginger slices and allow to simmer while you fold the dumplings. If your broth isn't well seasoned, add a touch of salt until it tastes good. If you're using mushroom broth powder, 1 Tbsp per 1 L of broth is perfect.
- To fold the dumplings in the "coin" shape I showed, hold the dumpling so it's a diamond shape (point facing you). Dip your finger in water and lightly wet the bottom two edges with water. Add about 1-1.5 tsp of dumpling filling to the middle, then seal the top and bottom edges together, trying to push out any air. If you leave air inside, it'll bubble up when cooking and the dumpling will burst.
- Once both edges are sealed together, wet one of the bottom corners of the triangle, and pull the other corner to meet with it and seal. Pinch to seal the edges. Repeat until all the filling is used up or you've run out of dumpling wrappers. If you've run out of wrappers, you can roll the filling into balls and drop into the soup to cook. If you've run out of filling, cut the wrappers in half and drop into the soup to cook anyway, they'll cook up like noodles!
EASY HOMEMADE CHINESE WONTON EGG DROP SOUP RECIPE
From dobbernationloves.com
5/5 (2)Total Time 15 minsCategory SoupCalories 285 per serving
- It a dutch oven or large pot, bring the chicken broth to a simmer. Stir in the sesame oil, salt, sugar, white pepper, ground turmeric and minced ginger.
- Add the cornstarch and water "slurry" mixture. Stir the soup continuously with a ladle as you drizzle in the slurry, or you'll get unwanted clumps of cooked cornstarch in your soup broth.
- The speed that you stir the soup when adding the egg determines whether you create large egg ribbons or smaller strands. Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg.
WONTON SOUP RECIPE - CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (4)Total Time 50 minsCategory Breakfast, SoupCalories 863 per serving
- To make the filling: In a large bowl, well combine all the ingredients together. Then stir your meat filling in one direction until the filling becomes sticky.
- To assemble the wontons: Put the wonton wrapper in the center of the left hand. Spoon about 1 teaspoon of meat stuffing (or slightly more if you want)onto the center of the wrapper. Moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the opposite corner to make a triangle just like the picture shows. Hold the wrapper with both hands, curl the corner on the right hand in firstly and then the curl the corner on the left hand to seal with another corner. You can also change the sequence. But make sure that you press them firmly.
- To prepare your serving bowls: in separate serving bowls, mix all the seasonings and set aside.
- Boil water in a wok. Put the wonton in to cook for about 5 minutes.And add your vegetable leaves prepared to cook in the last 1 minute.
THE BEST WONTON SOUP - I AM A FOOD BLOG
From iamafoodblog.com
4.6/5 (12)Total Time 1 hrCategory MainCalories 201 per serving
- Make the soup: Combine the chicken stock, ginger, and dried shrimp in a stock pot over medium low heat and bring to a gentle boil. Turn the heat down to very low (1 to 2 bubbles) while you make the wonton.
- In a bowl, mix together the pork, ginger, scallions, soy, Shaoxing, sesame oil, salt, and white pepper. Whisk the cornstarch with 2 teaspoons of water and mix into the filling until the pork forms a paste. Mix in the shrimp.Optional: Massage the shrimp with 1 teaspoon baking soda and 1/2 teaspoon salt and let it sit for 30 minutes before rinsing throughly, chopping, and mixing into the wonton filling.
- Take a wonton wrapper and place 2 teaspoons of the meat filling near the edge. Fold/roll the wrapper up, enclosing the filling. Bring the opposite ends of the wrapper together and use a dab of water to seal. Alternatively, just wet the edges of the wrapper and bring together and pinch into a small pouch. Keep the wrappers and finished wonton covered with saran wrap as you work, to keep them from drying out.
- Bring a second large pot of water to boil over high heat. When the water reaches a rapid boil, add in your wonton. Stir gently so they don’t stick to the bottom of the pot. They will start to float once they’re cooked through. Cook for 3-4 minutes (depending on size) or until cooked through – cut one open to check.
CANTONESE WONTON NOODLE SOUP - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (9)Total Time 1 hr 15 minsCategory Soups And StocksCalories 408 per serving
- Start by making the filling. Add the pork, 3/4 teaspoon salt, sugar, sesame oil, white pepper, wine, oil, water, and cornstarch to a bowl and whip everything together by hand for 15 minutes, or in a food processor for 5 minutes. You want the pork to look like a paste. Mix in the chopped shrimp.
- To make the wontons, take a wrapper, and add only about a teaspoon of filling. Use your finger to coat the edges with water (this helps the two sides seal together), and fold in half so you have a triangle shape. Bring together the two outer corners, and press to seal. Continue assembling until you've used up the filling (this recipe should make about 3 dozen wontons).
- To assemble the dish, heat up the chicken broth in a medium pot. Adjust seasoning by adding salt, to taste.
- Bring a large pot of water to a boil and boil the noodles just until al dente. Divide among 6 bowls. Add the wontons and boil for about 4-5 minutes until they float and the filling is cooked through. Divide wontons among the bowls, and cover with hot broth. Serve!
AUTHENTIC THAILAND CHICKEN WONTON SOUP RECIPE
From thaicookbook.tv
4.5/5 Total Time 40 minsCategory SoupsCalories 450 per serving
- Grind the lemongrass, kaffir lime leaf, garlic, and coriander root into a smooth paste. Blend the paste together with the chopped meat, green onion, tapioca flour, white pepper, fish sauce, and sesame oil, then fill and wrap the wontons.
- Create the soup broth by adding coriander root, white pepper, garlic, oyster sauce, and soy sauce to unseasoned chicken or vegetable stock. Boil hard for 5 minutes.
- In another pot, heat some water and boil the wontons for 5 minutes. Remove them and place in a serving bowl. Next, blanch the bok choy leaves for about a minute and place them in your bowls with the wontons. Spoon enough of the broth over the bowl to lightly cover the wontons and bok choy.
- Top with chopped green onion and a sprinkle of finely ground white pepper. Serve with table condiments of your choice, including sun-dried red chili flakes, pickled green chilies, fish sauce with red chili, and sugar.
THE ULTIMATE GUIDE TO WONTON SOUP | CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (4)Calories 704 per servingCategory Soup
- Add all the ingredients for the filling in a larger bowl. Then stir it with chopsticks or fork in one direction for 3-4 minutes until the filling get sticky. When the filling is well stirred, you can feel the strong resistance when stirring.
- Mix all the ingredients, chili oil, sesame oil, light soy sauce, vinegar, garlic and scallion well in a small bowl. And then divide into two portions and transfer to two serving bowls. Add salt and pepper separately so you can slightly adjust the saltiness.
- Add salt, white pepper and chopped scallion in a serving bowl, then pour around 1 cup to 2 cups of hot stock in
CLASSIC WOR WONTON SOUP RECIPE WITH DELICIOUS FILLINGS & BROTH
From blog.kettleandfire.com
Cuisine ChineseCategory SoupServings 4Total Time 40 mins
- Combine pork, ginger, Shaoxing wine, light soy sauce, cornstarch, and sugar in a big mixing bowl. Stir well.
- Add olive oil, salt, and watercress in the pork mixture. Use both of your hands to mix all ingredients together.
- Prepare a flat work surface by dusting with a little flour. Spread it out with your hand. Prepare a small bowl of water on the side.
THAI STYLE WONTON SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (20)Total Time 37 minsCuisine Thai, AsianCalories 203 per serving
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