GRANDPA WONG'S PORK AND BOK CHOY WONTON SOUP
This recipe comes from James Wong, grandfather of Michelle Wong, associate style editor at Martha Stewart Living. Unlike most wontons, they contain ample fresh greens; you can substitute fresh spinach for the bok choy greens, if you like. Store-bought wonton wrappers are an easy, time-saving alternative to homemade ones.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 18
Steps:
- For the wontons: Bring a large pot of salted water to a boil. Add bok choy, and cook until bright green, about 2 minutes. Drain, and let cool slightly. Press to remove excess liquid. Roll bok choy in a clean kitchen towel, and squeeze to remove any remaining liquid. Transfer to a food processor, and coarsely chop. Add pork and ginger, and pulse until mixture forms a coarse puree. Transfer to a bowl, and stir in soy sauce, wine, sugar, 1/4 teaspoon salt, and the pepper.
- Place 1 wonton wrapper on a work surface. Spoon 1 tablespoon filling onto center of bottom half of wrapper. Lightly moisten edge of wrapper with a finger dipped in water. Fold top edge over filling to form a rectangle, gently pressing around the filling to squeeze out any air and seal the edges. With folded edge facing you, gently pull the 2 corners of the folded edge together to meet, pinching to seal with a dab of water. Flip up the sealed edge like the brim of a hat. Place wonton on a parchment-lined baking sheet, and cover loosely with a clean kitchen towel. Repeat. (Wontons can be frozen in a single layer on a baking sheet for 1 hour, then transferred to airtight containers and frozen for 2 weeks.)
- For the soup: Thinly slice 2 scallions, and reserve. Gently crush remaining 6 scallions with a chef's knife, and place in a stockpot along with chicken, ginger, peppercorns, drained mushrooms, and the cold water. Bring to a boil, and skim foam from top. Add wine, reduce heat, and simmer very gently for 2 1/2 hours.
- Strain mixture through a fine sieve lined with cheesecloth, reserving mushrooms and discarding remaining solids. Rinse mushrooms, and reserve. Let broth cool completely. Skim fat from surface. (Broth can be refrigerated in an airtight container for up to 5 days or frozen for up to 1 month.)
- Add mushrooms and soy sauce to broth, and bring to a simmer. Season with salt to taste. Reduce heat to low, and cover to keep hot.
- Bring a large pot of water to a boil. Add half of the wontons. As soon as wontons rise to the surface, add 1 cup cold water to pot. When wontons return to surface, remove with a slotted spoon, and place in the hot broth. Repeat with remaining wontons.
- To serve, place 3 wontons in each bowl, and ladle soup over top. Sprinkle with reserved scallions.
WONTON SOUP WITH BOK CHOY
This meaty and satisfying soup is just right for a sick day.
Categories Soup/Stew Chicken Ginger Leafy Green Pork Dinner Pork Rib Winter Simmer Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 main-course servings
Number Of Ingredients 20
Steps:
- Make broth:
- Simmer pork ribs, chicken, scallions, ginger, and water in a 6- to 8-quart tall narrow stockpot, uncovered, until meat is very tender and falling apart, 4 1/2 to 5 hours. Pour broth through a sieve into a large bowl and discard solids. Cool broth, uncovered, then chill, covered, at least 1 1/2 hours.
- Make wontons:
- Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in 1 direction with your hand until just combined (do not overwork, or filling will be tough).
- Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap). Spoon a rounded teaspoon of filling in center of square, then brush water around edges. Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal. Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make more wontons in same manner.
- Finish soup:
- Skim any fat from broth, then bring to a simmer in a 5- to 6-quart pot. Stir in bok choy, salt, and white pepper and simmer, uncovered, until bok choy is crisp-tender, 3 to 4 minutes. Add wontons and simmer, uncovered, gently stirring, until filling is just cooked through, about 3 minutes (cut 1 open to check).
PORK & BOK CHOY UDON SOUP
While traveling in Thailand, my husband sampled a local version of this tasty soup from street vendors. We have tried many variations, and this comes the closest to his recollection. We double the recipe so we have lots of leftovers. -Donna Noecker, Plano, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings 2-1/4 quarts.
Number Of Ingredients 8
Steps:
- Cook noodles according to package directions; drain and rinse with water. Meanwhile, in a Dutch oven, combine bok choy, pork, broth, soy sauce, ginger and garlic; bring just to a boil. Reduce heat; gently simmer, uncovered, 5-7 minutes or just until bok choy and pork are tender., Add noodles to soup. Serve immediately. If desired, sprinkle with green onions and serve with chili sauce.
Nutrition Facts : Calories 225 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1309mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.
WON TON SOUP WITH BOK CHOY
Make and share this Won Ton Soup With Bok Choy recipe from Food.com.
Provided by dicentra
Categories Pork
Time 8h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Make broth: Simmer pork ribs, chicken, scallions, ginger, and water in a 6- to 8-quart tall narrow stockpot, uncovered, until meat is very tender and falling apart, 4 1/2 to 5 hours.
- Pour broth through a sieve into a large bowl and discard solids. Cool broth, uncovered, then chill, covered, at least 1 1/2 hours.
- Make wontons: Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in 1 direction with your hand until just combined (do not overwork, or filling will be tough).
- Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap). Spoon a rounded teaspoon of filling in center of square, then brush water around edges.
- Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal.
- Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal.
- Make more wontons in same manner.
- Finish soup: Skim any fat from broth, then bring to a simmer in a 5- to 6-quart pot.
- Stir in bok choy, salt, and white pepper and simmer, uncovered, until bok choy is crisp-tender, 3 to 4 minutes.
- Add wontons and simmer, uncovered, gently stirring, until filling is just cooked through, about 3 minutes (cut 1 open to check).
Nutrition Facts : Calories 947.5, Fat 61.3, SaturatedFat 19.9, Cholesterol 305.8, Sodium 1489.1, Carbohydrate 27.1, Fiber 2.3, Sugar 1.8, Protein 68.3
PORK WONTON SOUP
Steamed pork-filled wontons and steamed vegetables make a hearty and satisfying soup.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 2h20m
Yield 4
Number Of Ingredients 18
Steps:
- Whisk rice wine and cornstarch together in large bowl. Add ground pork, 2 tablespoons green onion, soy sauce, ginger, sesame oil, and sugar; stir until well combined and paste-like, about 10 minutes. Cover and refrigerate for 1 hour.
- Place about 1 tablespoon pork mixture in the middle of a wonton wrapper. Brush edges with beaten egg and pinch edges to seal, creating a small pouch. Repeat with remaining wonton wrappers and pork mixture. Refrigerate until ready to use.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. Remove and distribute evenly among 4 soup bowls.
- Place wontons in steamer basket and steam until pork is no longer pink inside, about 10 minutes. Remove and place in soup bowls alongside vegetables.
- Heat chicken broth and water in a saucepan until hot, 5 to 7 minutes. Pour hot broth mixture evenly into soup bowls atop vegetables and wontons. Sprinkle 1/4 cup chopped green onion evenly over each bowl.
Nutrition Facts : Calories 513.4 calories, Carbohydrate 57.6 g, Cholesterol 106 mg, Fat 16.1 g, Fiber 10.2 g, Protein 32.4 g, SaturatedFat 5.3 g, Sodium 846.2 mg, Sugar 5.2 g
PORK WONTON SOUP
Wow! This recipe is so much better than what I have been served in restaurants. The sesame oil in the pork mixture gives a nice flavor and I love the bit of crunch the napa cabbage has in the soup.
Provided by Aroostook
Categories Clear Soup
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Add all meat filling and let set for 30 minutes.
- Mix the chopped cabbage with the pork.
- Method:.
- Set out ten wonton wrappers on a counter surface.
- Place 3/4 teaspoon of the filling in the center of each wonton wrapper.
- Have a cup of water handy.
- Moisten both index fingers with water.
- With a corner pointing up, moisten two adjoining edges of the corner with water.
- Repeat with all ten wontons.
- Bring the opposite corner up and fold together over the filling to make a triangle.
- Run your fingers along edge to seal tightly.
- At the bottom,fold the remaining side corners together; moisten and seal tightly.
- In a large saucepan, bring the chicken broth to a boil over medium/high heat.
- Using a spatula to remove wontons from counter, drop in the ten wontons, stirring gently.
- Place lid on saucepan and reduce the heat to medium.
- When the broth returns to a boil and the wontons start to float, remove pan from the heat.
- With a strainer, transfer the wontons from the pan to 6 individual soup bowls.
- Repeat until all forty wontons are cooked through.
- Pour hot broth over wontons.
- Add a bit of cabbage and scallion tops to each bowl and serve.
Nutrition Facts : Calories 335.3, Fat 13, SaturatedFat 4, Cholesterol 32.1, Sodium 1493.9, Carbohydrate 33.7, Fiber 1.4, Sugar 1.4, Protein 18.8
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