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.
CHINESE SHRIMP WONTON SOUP
Chinese Cantonese fresh shrimp wonton with a mild soup base.
Provided by Elaine
Categories Soup
Time 30m
Number Of Ingredients 17
Steps:
- In a large bowl, mix minced pork and shrimp with green onions, grated ginger, coriander, light soy sauce, egg white, sesame oil and salt. Stir in one direction until the filling becomes sticky and you get a paste texture.
- Scoop around 1 teaspoon filling, place in the center of the wrapper. Assemble the wonton one by one.
- In serving bowls, add all the seasonings in the bottle and set aside.
- Boil some water in pot; add wonton in to cook for around 3-4 minutes depending on the size of your wonton. Blend green vegetables too.
- Scoop around 1 cup of boiling water from the pot to the serving bowls to tune the seasoning and then transfer all the wonton and green vegetables to bowls. Pour extra water to soak the wonton.
- Serve immediately with green onion and coriander garnished.
Nutrition Facts : Calories 321 kcal, Carbohydrate 27 g, Protein 19 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 103 mg, Sodium 1488 mg, ServingSize 1 serving
EASY WONTON SOUP
Here's a super Easy Wonton Soup recipe using store-bought frozen potstickers (wontons) for a quick and delicious Asian soup that you'll savor all winter long!
Provided by Asian Caucasian
Categories Soup
Time 15m
Yield 6
Number Of Ingredients 12
Steps:
- In a large stockpot or Dutch oven, heat the sesame oil over medium heat. Add the garlic and ginger and sauté until fragrant (about 2 minutes)
- Stir in the chicken broth, water, and miso paste. Bring to a boil and then lower to a simmer for 10 minutes.
- If you want extra heat, add in 1 teaspoon of sambal oelek (red chili paste).
- Add in the shiitake mushrooms and frozen potstickers/wontons and let simmer another 5 minutes until mushrooms and wontons have softened.
- Add in the baby bok choy and let wilt. Garnish with green onions and black sesame seeds.
Nutrition Facts : Calories 316 calories, Sugar 6.8 g, Sodium 841.8 mg, Fat 13.5 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 31 g, Fiber 4.2 g, Protein 19.7 g, Cholesterol 29.6 mg
SICHUAN SPICY WONTON IN CHILI OIL (红油抄手)
Tender meat in slippery wrappers seasoned with a chili oil based sauce, Sichuan spicy wonton combines great flavour and texture. Follow my recipe to make it in 30 mins.
Provided by Wei Guo
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Finely chop the scallions. Put the white part into a bowl (keep the green part for garnishing the dish later). Add the ginger. Pour in the water. Leave to infuse for 5 mins.
- In another bowl, mix the minced meat, egg, salt and white pepper until well combined.
- Remove the scallions and ginger then pour the water into the meat in batches while stirring in one direction until the liquid is fully absorbed.
- Lay a wonton wrapper on your hand. Dip the back of a spoon in water then use it to wet two neighbouring edges of the wrapper.
- Put the filling (about a teaspoon) in the middle. Fold the wrapper to form a triangle. Gently press to seal.
- Wet one of the sharp corners of the triangle. Put the other sharp corner over the wet corner. Press to stick two corners securely. Repeat to finish all the wrappers.
- Bring a large pot of water to a full boil. Gently slide in the wontons. Cook over high heat. Push them around with a spoon to prevent sticking to the bottom (You may cook all 40 wontons at once or in two batches depending on the size of your cookware. They need to be able to move around with ample space).
- Once all the wontons rise to the surface, cook for a further minute.
- While waiting for the wontons to cook, add all the ingredients for the sauce in each serving bowl.
- Use a slotted spoon to take out the wontons. Add them into serving bowls.
- Garnish with the green part of the scallions saved from step one. Mix well then serve immediately.
- Uncooked wontons freeze well. Lay them on a tray and keep in the freezer until fully frozen. Transfer to an airtight container/bag and put back to the freezer. Consume within 3 months.
- Follow the same procedure to cook frozen wontons. Defrosting is unnecessary and not recommended.
Nutrition Facts : ServingSize 1 serving, Calories 348 kcal
NIF'S WHOLE SHRIMP WONTON SOUP
I love shrimp and I love wonton soup so this is what I came up with! This counts as 5 WW points. Enjoy!
Provided by Nif_H
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all broth ingredients and bring heat in a saucepan.
- Meanwhile, make wontons by laying a wonton wrapper down and placing the shrimp in the middle with the back of it facing the edge. Wet your finger with water and wet edges. Fold edges together and pinch to seal.
- Fold all 3 points together and wet them to fuse them.
- Heat broth to a low boil and add wontons. Boil for 4 minutes. Top with green onion.
Nutrition Facts : Calories 245.5, Fat 3.8, SaturatedFat 0.9, Cholesterol 114, Sodium 1791, Carbohydrate 26.7, Fiber 0.8, Sugar 2.7, Protein 23.6
SICHUAN SPICY WONTONS
These Sichuan Spicy Wontons are the perfect appetizer or main course meal. The sauce features an amazing blend of flavors. Check out our homemade recipe.
Provided by Bill
Categories Appetizers and Snacks
Time 50m
Number Of Ingredients 19
Steps:
- Next, add all of the wonton filling ingredients to a bowl (everything from the pork to the white pepper) and whip everything together by hand for 5 minutes or in a food processor for 1 minute. You want the pork to look a little bit like a paste.
- To make the wontons, take a wrapper, and add about a teaspoon of filling. Use your finger to coat the edges with water or egg wash (this helps the two sides seal together).
- Fold the wonton in half so you have a rectangle shape. Bring together the two outer corners so they overlap slightly, add another drop of water or egg wash, and press to seal.
- Keep assembling until all the filling is gone, which should make you about 18 wontons. Like all wonton recipes, you can double or triple the batch, eat some, then freeze the rest for another day. Place the wontons on a baking sheet or plate lined with parchment paper to prevent sticking.
- Boil a pot of water for the wontons. While the water is coming to a boil, make the sauce by mixing all of the ingredients together in a small mixing bowl. If you like spicy, add more of the chili peppers and not just the oil from your homemade chili oil. This recipe makes enough for 18 or 20 wontons.
- Give the boiling water a good stir and drop the wontons in, being careful not to crowd them. Continue stirring so they do not stick. Adjust the heat to achieve a low boil, and cook the wontons for about 2 minutes or until the wrappers begin to look translucent. I like mine a little bit al dente, so I take them out right at 2 minutes when they float to the top.
- Use a slotted spoon to drain the water and transfer the wontons to a serving bowl. Stir in 1/4 cup of the boiling water into your sauce, then pour the sauce over the wontons. Garnish with scallion if using and serve!
Nutrition Facts : Calories 308 kcal, Carbohydrate 16 g, Protein 8 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 801 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHICKEN & SHRIMP WONTON SOUP
This is delicious! I am not an experienced cook by any means, but this was easy! I initially got the idea from a soup recipe, but changed the wonton ingredients to suit and added to the soup. Great meal and feeds 4-6 people ... the only thing I had to go out and buy was the wonton wrappers and spring onion! It is surprisingly filling! I hope you enjoy it as much as we did!
Provided by AngeNZ
Categories Clear Soup
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Very finely slice the spring onion into long strips (about 6 cms long) and place in a bowl of ice cold water so they curl.
- Combine all the soup ingredients and simmer while you finish the wontons.
- Mix all the wonton filling ingredients together and place a teaspoon of filling in each wonton paper, along with one shrimp.
- Wet the edges of the wontons and fold upwards so it makes a little parcel.
- Place the completed wontons onto a large plate dusted with flour so they don't stick together.
- Complete all wonton's before starting to cook them.
- Bring a large pot of water to the boil.
- When the water is rapidly boiling, place 6-8 of the wonton's in at a time to cook for about 5 minutes.
- Drain and place the cooked wonton's into a bowl that you will serve the soup in (around 8 wontons each).
- Take the spring onion garnish out of the water and place a bit on top of the wonton's.
- Pour some of the soup over the top of the wonton's and serve.
SICHUAN SPICY WONTON IN RED OIL (红油抄手)
The real-deal recipe that yields the most scrumptious hot sauce with hearty wontons.
Provided by Maggie
Categories Appetizer
Time 1h10m
Number Of Ingredients 17
Steps:
- Combine all the ingredients for the aromatic water in a small bowl. Stir to mix well and let infuse for 20 minutes. Strain and discard all the solid ingredients.
- Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.
- Add the minced pork into a medium-sized bowl. Add the aromatic water, egg, cornstarch, and white pepper powder. Mix until it forms a smooth and sticky paste.
- 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 them together to lock the filling inside the wrapper. Place on a big plate, a finger's width apart.
- When you've finished 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, you can 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.
- Bring a large pot of water to boil. Add the wontons, 20 at a time. Stir gently with a spatula constantly, to prevent them from sticking to the bottom. Cook until the wontons are floating on top, about 2 to 3 minutes. Transfer 7 to 8 wontons into each bowl. Pour 2 tablespoons of the sauce, and 2 tablespoons of the hot broth used to boil the wontons, and serve.
- Mix the wontons well to coat them with sauce. Enjoy!
- If you are not going to cook and serve the wontons immediately, you can 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.
- Bring a large pot of water to a boil over high heat. Add wontons. 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 boiling over. Continue boiling for 2 minutes (3 minutes for larger wontons). Stand beside the pot the entire time and monitor the broth. If the broth starts to boil over, uncover and stir, then replace the cover. Uncover, continue cooking for another minute, or until the wontons are cooked through.
Nutrition Facts : ServingSize 1 serving, Calories 162 kcal, Sugar 1.4 g, Sodium 1220 mg, Fat 2.2 g, SaturatedFat 0.7 g, Carbohydrate 19.8 g, Fiber 0.7 g, Protein 14.8 g, Cholesterol 59 mg
CHILI-SPICED SHRIMP WONTON SOUP
This delicious soup has a real kick of red-hot chilies, perfect to warm up a winter's day. If you prefer a milder flavor, remove the seeds from the chilies before using them.
Provided by CHILI SPICE
Categories Clear Soup
Time 39m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- WONTONS:.
- Finely chop the shrimp. Put them in a bowl and stir in the garlic, scallion, soy sauce, fish sauce, cilantro and egg yolk.
- Lay the wonton wrappers on work surface in a single layer and place about 1 tablespoon of the filling mixture into the middle of each. Brush the edges with egg white and fold each one into a triangle, pressing lightly to seal. Bring the 2 bottom corners of the triangle around to meet in the middle, securing with a little egg white to hold in place.
- SOUP:.
- Slice the chilies on a steep diagonal angle to make long slices, removing seeds if you prefer. Slice the scallions on the same angle.
- Place the stock, fish sauce, soy sauce, and rice wine in a large pot and bring to a boil. Add the chilies and scallions. Drop the wontons into the pot and simmer for 4-5 minutes until thoroughly heated.
- Serve the soup and wontons in small bowls, garnish with fresh cilantro leaves sprinkled on top just before serving.
Nutrition Facts : Calories 160.5, Fat 2.3, SaturatedFat 0.7, Cholesterol 124.1, Sodium 2227.4, Carbohydrate 16.2, Fiber 0.8, Sugar 0.8, Protein 16.8
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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.
SHRIMP WONTON RECIPE IN A SPICY SICHUAN SAUCE • STEAMY ...
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5/5 (8)Category AppetizerCuisine ChineseCalories 251 per serving
- In a food processor, purée the garlic and ginger and then add the prawns, water chestnuts, soy, spring onions, 1 teaspoon of the egg white and the coriander. Keep pulsing, leaving the mixture chunky, but together.
- Lay out six of the wrappers, keeping the other wrappers covered with a tea towel so that they don’t dry out. Place a heaped teaspoon of the filling in each and brush the edges of the wrapper with the remaining egg white. Bring one side over, creating a triangle or half moon. Squeeze out any trapped air. Dab the corners with a little more egg white and cross over, then press them together to form a wonton. Continue until all the wrappers are filled.
- To make the spicy Sichuan sauce, mix all the sauce ingredients together and pour into small bowls.
- Bring a very large stockpot of water to the boil and have a cup of cold water ready. Add some of the wontons and then add the water. When it comes to the boil again, the wontons are ready to remove. It’s best to use a slotted spoon to scoop them out. Drain on a plate. Add the remaining wontons to the water, which should be boiling again. Repeat with the cold water and let cook.
SICHUAN RED OIL WONTONS (BEST CHINESE RECIPE ... - RASA ...
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4.8/5 (5)Total Time 25 minsCategory Chinese RecipesCalories 169 per serving
- To wrap the wontons, place about a teaspoon of the Filling in the center of a wonton wrapper. Dab your index finger into the small bowl of water, and then trace the outer edges of the wonton wrapper. This will help seal the wontons.
- Fold the wonton up to form a triangle shape. Pinch the wonton wrapper to seal tight and make sure there is no leakage. Using the thumb and index finger of both hands, pinch and fold both corners of the wonton downwards. Then, lift the right corner over the left corner, pinch to seal tight. You might dab a little water on both corners to help seal the wontons. Transfer the wontons to a floured surface or a plate lined with parchment paper. This will ensure that the wontons don't stick to the surface.
EASY SZECHUAN SHRIMP WONTON SOUP | SIMPLE. TASTY. GOOD.
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Estimated Reading Time 4 mins
- Let the wontons thaw if you bought frozen ones. Add the chopped shallot garlic to a medium saucepan. Also add half of the sesame oil and the grated ginger.
- Place the pan over medium heat until the oil is hot. Fry the shallot and garlic gently for 6 minutes until cooked. Stir regularly. If the shallots start to burn, add a splash of water and stir well.
- Then pour in the chicken stock. Also add the soy sauce, fish sauce, hot chili sauce, lime juice and tomato paste.
- Stir the soup well and bring it to a good boil. Check the seasoning and add extra chili sauce, fish sauce or lime juice to taste. Also add the shrimp wontons to the soup.
SPICY CHILI OIL WONTONS RECIPE - I AM A FOOD BLOG
From iamafoodblog.com
4.4/5 (5)Estimated Reading Time 3 minsServings 2Total Time 40 mins
- In a bowl, mix together the pork, shrimp, ginger, green onions, soy, Shaoxing, sesame oil, salt, and white pepper.
- Take a wonton wrapper and place 2 teaspoons of the meat filling in the middle. Dip your finger into water and lightly wet the edges of the wrapper. Bring one corner of the wrapper to the other corner to form a triangle. Fold in the other two corners, wet, and pinch 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 large pot of water to boil over medium high heat. While the water is coming to a boil, mix together the spicy chili oil ingredients.
- When the water is at a rapid boil, add in your wonton. Stir gently so they don’t stick to the bottom of the pot. Cook for 4-6 minutes or until cooked through – cut one open to check.
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
SPICY WONTON SOUP - SIDECHEF - RECIPES AND MEAL IDEAS
From sidechef.com
4/5 (1)Total Time 50 minsCuisine ChineseCalories 438 per serving
- To make the filling, combine the Ground Pork (1 cup), Scallion (2 tablespoon), Fresh Ginger (1/2 tablespoon), Egg (1), Shrimp (1/2 cup), Ground Black Pepper (1/2 teaspoon), Sesame Oil (1/2 tablespoon), Oyster Sauce (1 tablespoon), and Salt (to taste).
- Once you've combined all the the above ingredients together, stir your meat filling in one direction until the filling becomes sticky.
- To assemble the wontons, place the Wonton Wrappers (0.5 pound) one at a time in the center of your left hand. Spoon about 1 teaspoon of meat stuffing onto the center of the wrapper. Moisten the edges of the wrappers with water.
- Fold one corner of the wrapper over the opposite corner to make a triangle. Hold the wrapper with both hands, curl the corner on the right hand in first, then curl the corner on the left hand to seal with another corner. Press them firmly to make sure they stick.
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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.
WONTON SOUP RECIPES | HOW TO MAKE THE BEST TASTING WONTON SOUP
From victoriahaneveer.com
Cuisine ChineseCategory WontonServings 6Total Time 30 mins
- Take the duck meat off the bones and cut off the fat. Chop the meat finely. Discard the fat and half the skin.
- Combine duck bones, reserved skin, onion, water, ginger, star anise and chili in a large pot. Bring the mixture to a boil, then simmer covered for an hour.
- Put the mushrooms in a heatproof bowl. Cover them with boiling water and stand for 20 minutes. Drain off the water.
- Meanwhile combine the duck meat with the green onion and hoisin sauce in a bowl. Place a rounded teaspoon of this mixture in the center of each dumpling wrapper. Brush the edge with egg white, gather the edges together and finally twist to seal.
SPICY CHILI OIL WONTONS - AHEAD OF THYME
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5/5 (1)Total Time 10 minsCategory Dim SumCalories 372 per serving
- In a medium saucepan, bring 4 cups water to boil over medium-high heat. Add wontons and gently stir with a spatula, and make sure that they don't stick to the bottom of the pot. Cook until water begins to boil again, about 2-3 minutes. Add 1/2 cup cold water and bring to a boil again. Cook until the wontons float to the top, about 2 minutes. Transfer the wontons to a plate with a strainer.
- Mix together the chili oil, soy sauce, vinegar, garlic, Sichuan peppercorn powder (optional), and sugar.
- Slowly pour the chili oil sauce over the wontons and gently stir to coat the wontons. Sprinkle peanuts, sesame seeds and cilantro on top. Serve immediately.
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4.7/5 (3)Calories 593 per servingCategory Appetizer, Dumplings
- To make the sauce, whisk the chili oil, sweet soy sauce, regular soy sauce, black vinegar, and garlic together in a bowl.
- Add the ground pork, egg, Shaoxing wine, ginger juice, potato starch, toasted sesame oil, salt, Chinese five spice and white pepper to a bowl and use a gloved hand to first knead, and then beat the mixture together until uniform.
- To wrap the wontons, place one wonton wrapper in the palm of your non-dominant hand and then add about 1 teaspoon of filling to the center of the wrapper.
SPICY SHRIMP WONTONS - MY BIZZY KITCHEN
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Reviews 2Category SeafoodServings 24Total Time 13 mins
- Lay your wonton wrappers on the counter (I do 6 at a time, and keep the rest covered with a wet paper towel so they don't dry out).
- Using a teaspoon of filling, fill the wrapper, then wet the sides of the wontons with your finger to seal. Reduce water to a simmer - you don't want to cook the wontons in a rolling boil. Boil for 2-3 minutes.
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.
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