Speedy Wonton Soup Food

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:

• 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.

SPEEDY DUMPLING SOUP

Steps:

• Combine the broth, slaw mix, soy sauce, ginger, scallion whites, garlic and red pepper slices in a large saucepan, then bring to a simmer. Add the dumplings and return to a simmer. Simmer until the veggies are tender and the dumplings are cooked, about 10 minutes. Garnish with the scallion greens.

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.

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.

SPEEDY WONTON SOUP

Steps:

• There's just one step, so pay close attention:.
• Place soup and frozen poststickers in a pot, bring to a boil.
• That's it, it's ready to ladle into bowls and serve!
• This recipe is infinitely variable, change it to suit your taste and needs:.
• You can use a 10.5 Oz can of condensed soup, and choose one with more veggies, noodles, lower sodium or whatever you like. Substitute chicken broth or stock if that's all you have on hand.
• Try adding a few sliced shiitake mushrooms, thinly sliced carrots,green onions, bok choy, or other veggies to add nutrition and flavor.
• Frozen potstickers come in several varieties. Pork, chicken, veggie, veggie & pork, etc. Add more potstickers to the soup to make it more filling or stretch it to feed more people.

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.

BAMBOO SHOOT WONTON SOUP

Steps:

• In a large saucepan or soup pot heat the oil over medium high heat until hot.
• Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.
• In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.
• Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.)
• Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton.
• Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.
• Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring
• occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.

HOT AND SOUR WONTON SOUP

Steps:

• Combine pork, 1/4 cup carrot, egg, 1/4 cup green onions, ginger, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil, red pepper flakes, turmeric, salt, and pepper in a bowl. Mix filling well.
• Place about 1 teaspoon of the filling into the center of each wrapper. Moisten the edges of the wrapper; seal the edges.
• Pour chicken broth into a pot; bring to a boil. Reduce heat to low; stir in rice vinegar, 2 tablespoons soy sauce, and chile paste. Add mushrooms and carrots; simmer until slightly softened, about 5 minutes. Add about 25 wontons, bok choy, and bean sprouts; simmer until wontons are no longer pink inside, about 5 minutes.
• Freeze the remaining wontons in a resealable bag for later use. Drizzle 1 teaspoon sesame oil over the soup and garnish with 2 tablespoons green onions.

MY MOTHER'S BETTER-THAN-TAKEOUT WONTON SOUP

Steps:

• Start by adding all the dumpling ingredients into a bowl. Be sure to reserve some of the green onions for the stock and topping for finished soup.
• Making dumplings following the folding directions on wrap package. Use the beaten egg and tbsp of water to as an egg wash to seal the edges. Place dumplings on a plate or baking sheet lined with parchment paper and cover with damp paper towel until ready to cook.
• Combine all stock ingredients in a large stock pot and bring to a boil.
• Gently drop in desired amount of dumplings per person (usually 6-8 per person -- usually). Cook for 6 - 8 min or until they all are floating.
• Ladle dumplings and some stock into a bowl. Top with a drizzle of sesame oil and finish with some reserved green onion.
• Enjoy!