Chinese Shrimp Wonton Soup Food

WONTON SOUP

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

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.

WONTON SOUP

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!

WONTON SOUP

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

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.

CHINESE SHRIMP WONTON SOUP

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.

SHRIMP WONTON SOUP

Steps:

• Mix the baking soda into some cold water, place the shrimp in it and refrigerate overnight.
• Bring the broth, shrimp shells, lemongrass, ginger and green onions to a boil, reduce the heat and simmer, covered, for 10 minutes before straining out the solids and seasoning with fish sauce to taste.
• Coarsely chop the shrimp, mix it into the garlic, ginger, oyster sauce, sesame oil, shaoxing wine and white pepper.
• Place 2 teaspoons of the mixture into the centre of a wonton wrapper, wet the outside edge of the wrapper with water, fold one corner over forming a triangle, seal and pull the two opposite corners along the fold back together and repeat for remaining filling.
• Bring a pot of water to boil, add the wontons and simmer until they float to the top.
• Divide the wontons between bowls and top with the broth and garnish with green onions.
• Blanch the bones by covering them in water and bringing them to a boil for 5 minutes, discard the water.
• Place everything into the pot, cover with 12 cups of water, bring to a boil, reduce the heat and simmer, covered, for 2+ hours before straining the solids.

SHRIMP WONTONS

Steps:

• Coarsely chop the shrimp into pieces (not too small) and mix well with the rest of the ingredients. Set aside. Fill each wonton wrapper with about 1 heaping teaspoon of the shrimp filling. Seal the edges of each wonton wrapper with the beaten egg.
• Boil the wontons in boiling water for a couple of minutes or until they float to the top or steam the shrimp wontons for about 6-8 minutes in a steamer. Serve hot with ginger vinegar dipping sauce.

CANTONESE STYLE WONTON AND WONTON SOUP

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.

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.

HOMEMADE WONTON SOUP

Steps:

• In a food processor, combine the shrimp, ginger, and shallot. Lightly process into a chunky paste. Combine in a mixing bowl with the ground pork, soy sauce, mirin, salt, rice vinegar, and red pepper flakes.
• Working several at a time, lay a few wonton wrappers on a clean countertop or flat surface. Keep the remaining stack of wonton wrappers loosely covered with a clean kitchen towel or plastic wrap. Lightly brush the four edges of the wonton rappers with water and spoon about a tablespoon of filling into the center of each.
• Fold the wontons in half into a triangle. Make sure no air gets trapped inside and that the edges are fully sealed. Then, fold the left and right corners across the center of the dumpling and press them together, like arms crossed. You will need to dab them with water to make the "arms" stick together. Repeat with the remaining wrappers and filling.
• Bring a medium pot of lightly-salted water to a boil. Gently drop a number of dumplings (about 8 to 10 at a time) into the water and boil for about 5 minutes, until they float and are fully cooked. Use a slotted spoon to place them in a shallow bowl as you repeat until all the dumplings are cooked.TIP: You will probably not need all of these dumplings for the soup. You can make them all and enjoy the extra on their own, or freeze about 10 of them, raw, for another time.
• Combine the 2 cups water, stock, ginger, soy sauce, salt, and sugar and bring to a boil. Simmer for about 5 minutes. Taste for seasoning.
• Add about 20 dumplings to the soup -- or more if you want, because they're just that good. If using, add the bok choy and spinach and let wilt before ladling into bowls and garnishing with fresh scallions.

CHICKEN & SHRIMP WONTON SOUP

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.