Chicken Wontons Quick Wonton Soup Food

WONTON SOUP RECIPE

Steps:

• Combine the water and chicken broth with fresh pressed garlic. Bring it to a boil.
• Add in the frozen wontons.
• Toss in the bok choy.
• Add in sliced shiitake mushrooms. Turn the heat to medium-high and let the soup simmer for about 15 minutes or until the wontons float to the top.
• Add in the soy sauce and sesame oil. Remove from heat.
• Garnish with green onions and serve right away. Enjoy!

CHICKEN WONTON SOUP

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.

CHICKEN WONTONS (& QUICK WONTON SOUP)

Steps:

• for wonton soup broth :.
• Simmer broth, ginger & shallots gently. Do not add cilantro until serving broth with dumplings.
• Wet a paper towel and place it over the dumpling/wonton wrappers to keep them moist.
• Place the ground chicken, shallots, scallions, mushrooms, garlic, water chestnuts, shrimp, ginger, salt and pepper in a large bowl and stir to combine.
• Add the soy sauce and stir again.
• Bring the salted water to a boil.
• Peel off a dumpling wrapper and place 1 tablespoon of filling in the middle of the wrapper.
• Moisten the edges of the wrapper and fold into a crescent or scrunch up into a teepee if planning to use in wonton soup.
• Press down on the edges with the tines of a fork if making crescent shape.
• Repeat this process with all the wrappers, making sure not to overlap the dumplings on the plate or they will stick together.
• In batches, place the dumplings in the boiling water and cook. When they float to the surface, they are finished.
• Remove wontons with wire skimmer or slotted spoon. Serve on plates with soy sauce or place in a broth and serve in broth as a soup. Makes about 60 wontons.

WONTON SOUP

Steps:

• In large bowl, mix the pork, shrimp, sugar, soy sauce and green onion.
• Blend well and leave to stand 25 to 30 minuntes.
• Place about 1 tsp on the center of each wonton wrapper.
• Moisten all four edges of wrapper with water and pull the top corner down to the bottom, folding over filling to make a triangle.
• Press edges firmly to make a seal.
• Bring left and right corners together above filling.
• Overlap and moisten with water and press together For Soup: Bring chicken stock to rolling boil.
• Drop wontons in and cook for 5 minutes.
• Garnish with scallions and serve.
• Cook 2 minutes longer if using from frozen state.
• To Fry: Heat 2 to 3 cups oil in a wok until hot.
• Deepfry wontons in batches until golden, 2 to 3 minutes each side.
• Drain and serve with dipping sauce (plum sauce).

15-MINUTE CHICKEN NOODLE WONTON SOUP RECIPE BY TASTY

Steps:

• In a large pot, bring the chicken stock to a boil over high heat.
• Reduce the heat to medium and add the frozen vegetables, chicken wontons, salt, pepper, and dried thyme, if using, and simmer until the wontons are warmed through and float to the surface, 8-10 minutes.
• Divide the soup among 4 bowls and serve immediately. The soup will keep in an airtight container in the refrigerator for up to 3 days.
• Enjoy!

WONTON SOUP OR FRIED WONTON

Steps:

• Filling: Mix pork, spinach, garlic, scallion, salt, sherry and sesame oil thoroughly in a large mixing bowl.
• Wontons: Place 1 teaspoon of filling in center of each wrapper.
• With a finger dipped in water, moisten 2 adjacent sides, fold over to make a triangle. With both hands hold the triangle by the 2 widest corners, push down so that the filled center folds up. Moisten one end and pinch the 2 ends firmly together.
• Place on a tray. This makes about 50 wontons. Uncooked wontons can be wrapped and kept frozen for 1 to 2 weeks.
• To Cook: Bring 2 quarts of water to boil and drop in wontons.
• Return to boil, reduce heat and cook, uncovered for 5 minutes.
• Drain wontons.
• Pour the stock into pot and bring to boil, add wontons and return again to a boil.
• Serve at once.
• Wontons can also be deep fried in vegetable oil and eaten as an hors d'oeuvre.

CHICKEN WONTON SOUP WITH SHRIMP

Steps:

• Place the chicken breast, 3/4 of the shrimp, the ginger and scallions in a food processor and process for 2-3 minutes. Add the egg, oyster sauce (if using), and seasoning and process briefly. Set aside.
• Place 8 wonton wrappers at a time on a surface in diamond fashion with a point towards you; moisten two adjoining edges with the cornstarch paste and place a rounded 1/2 teaspoon of the chicken/shrimp mixture in the center of each. Fold the dry edges over and pinch to seal. Simmer in salted boiling water for 4 minutes. Continue stuffing wrappers until chicken/shrimp mixture is gone.
• At this point, the wontons can be stored in the fridge overnight after they cool).
• Bring the chicken broth to a boil, add the remaining whole shrimp and the cucumber and simmer for 3-4 minutes to warm through. Adjust seasoning with salt and pepper. Add wontons to warm through. Serve hot in bowls and garnish with scallion, cilantro and diced tomatoes.