Mock 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 DINNER

Steps:

• In a medium pot or Dutch oven, heat the vegetable oil over medium heat. Add the garlic, ginger and white parts of the scallions and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the shiitakes and cook until they begin to soften, another minute.
• Add the bone broth and bring to a boil. Add the bok choy and simmer, stirring occasionally, until the bok choy is tender, 4 to 5 minutes. Add the soy sauce and stir. Add the wontons and cook until they are cooked through, 2 to 3 minutes. Taste and season if necessary.
• Ladle into bowls, then top with the scallion greens. Serve immediately.

PORK WONTON SOUP

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.

EASY WONTON SOUP

Steps:

• Mix pork, green onions, egg, and hot sauce for wontons together in a bowl; season with pepper. Refrigerate for 30 minutes.
• Place a heaping teaspoon of pork mixture in the center of a wonton wrapper. Moisten edges with water. Fold the bottom point to the top point, creating a triangle, and pinch to seal. Fold the outer 2 points in toward the center, pinching together. Repeat to form remaining wontons.
• Pour chicken broth in a pot and bring to a rolling boil. Add grated ginger. Add wontons and cook until they float to the surface, indicating they are ready, about 6 minutes.
• Serve, garnished with green onions and soy sauce.

HOMEMADE WONTON SOUP

Steps:

• Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
• Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
• Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.

PORK WONTON SOUP

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.

PANCIT MOLO (FILIPINO WONTON SOUP)

Steps:

• Mix pork, shrimp, water chestnuts, salt, and pepper together in a large bowl. Reserve 1/3 of the filling mixture for the soup. Wrap about 1 tablespoon of the remaining filling in a wonton wrapper. Repeat until all of the filling is used up.
• Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in the chicken and the reserved filling. Mix well. Add chicken broth; season with salt and pepper. Bring to a boil. Drop the filled wontons into the soup one by one. Boil until wontons float to the top, 3 to 5 minutes. Add bok choy; boil until tender, about 2 minute more. Garnish with green onions.

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.

MOCK WONTON SOUP

Steps:

• In a large saucepan, place the chicken broth and, over high heat, bring it to a boil.
• Add frozen tortellini and veggies, let return to a boil, then reduce heat and simmer for 8 to 10 minutes, or until tortellini is tender; stir occasionally.
• Remove from heat, stir in onion, sesame oil, and ginger; serve.

GLUTEN FREE MOCK WONTON SOUP

Steps:

• Put pork and chopped suey choi in a large glass bowl. Don't let any pork drippings (water, etc) get in the bowl.
• Add 5 TB soy sauce, 1 TB sesame oil, garlic, ginger, and salt.
• Stir until seasonings and cabbage are evenly mixed.
• Add egg and mix. Add flour and mix. Meat mixture should be holding together like for meatballs. Add more flour if needed.
• Bring about 4 cups of water to boil. Add 1 bouillon cube.
• Drop 6-7 meatballs into the broth at a time. Takes about 8 minutes per batch to cook. I always pull the biggest one in the batch out and cut it open to check it is well cooked. Don't let it boil too vigorously or they'll fall apart.
• Continue boiling by batches until done (makes about 25).
• Discard broth. Can refrigerate meatballs at this point if making ahead.
• Broth: Heat 6 cups of water, chopped onions, rice noodles and 2 bouillon cubes in a large pot. Add meatballs.
• Once heated through, add cabbage leaves, reserved soy sauce and sesame oil. Reduce to simmer or shut off, garnish with 1 chopped green onion, and serve.

WONTON NOODLE SOUP WITH FIVE SPICE BEEF SHANK (MOM)

Steps:

• Heat the stock in a stock pot with the ginger and reduce by 20 percent. Add the bok choy, white pepper, and soy sauce. Cook for 3 minutes until bok choy is soft. Check for seasoning. Place the hot noodles in 4 large bowls and top with stock and bok choy. Place sliced beef on top. Garnish with scallions, cilantro, and drizzle with sesame oil.
• Prepare a large non-stick stock-pot coated with oil over high heat. Add the crushed pepper, ginger, and garlic and stir for 30 seconds. Place the beef in the stock-pot and cook, covered about 4 minutes on each side. Add the soy sauce, red wine, five spice powder, salt, star anise, cinnamon, and rock candy and bring the mixture to a boil for about 5 minutes.
• Reduce the heat and let simmer for 2 1/2 hours turning the shank every 20 minutes. Remove the shank from the pot and let cool before slicing and adding to the Wonton Noodle Soup.

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.

WONTON SOUP

Steps:

• Reserve one green onion top for garnish; chop remaining green onions.
• Combine chopped onion, ground beef, celery, parsley, salt and pepper in a small bowl; mix lightly.
• Place approximately 1 1/2 tablespoonsful of ground beef mixture in center of each wonton square.
• Lightly dampen edges of square with water.
• Bring together corners; pinch to seal.
• Set aside.
• Bring broth to boil in large saucepan; reduce heat to medium.
• Add 1/2 of wontons; simmer 4 minutes.
• Remove cooked wontons with slotted spoon; keep warm.
• Repeat with remaining wontons.
• Cut reserved green onion top into thin diagonal slices.
• Add to hot broth with spinach and carrot.
• Place wonton in soup bowls.
• Top with broth mixture.

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).

WOR WONTON SOUP

Steps:

• Heat a large non-stick skillet over medium-high heat until hot.
• Add ground pork and brown until no longer pink.
• Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, 2 tablespoons 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 and allow to cool slightly.
• That is your filling for the wontons.
• 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.
• Place the chicken broth& 2 tablespoons of sesame oil into a large pot and bring to a light boil.
• Add sliced mushrooms, sliced water chestnuts and snow peas.
• Add wontons individually and cook until they float, about 1 or 2 minutes.
• Ladle soup into individual large soup bowls with as many wontons per person as desired.
• Top with 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 and Italian flat-leaf parsley on top and serve.