Won Ton Soup With Pork And Snow Peas Food

SIMPLE WONTON SOUP

Steps:

• Start by thoroughly washing the vegetables. Bring a large pot of water to a boil and blanch the vegetables just until wilted, about 60-90 seconds. Drain and rinse in cold water.
• Grab a good clump of veg and carefully squeeze out as much water as you can. Very finely chop the vegetables (you can also speed up the process by throwing them in the food processor). Repeat until all the vegetables are chopped.
• In a medium bowl, add the finely chopped vegetables, ground pork, 2 1/2 tablespoons sesame oil, pinch of white pepper, 1 tablespoon soy sauce, 1/2 teaspoon salt, and 1-2 tablespoons Shaoxing wine. Mix very thoroughly until the mixture is totally emulsified-almost like a paste.
• Now it's time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.
• Hold the bottom two corners of the little rectangle you just made (the side where the filling is) and bring the two corners together. You can use a bit of water to make sure they stick. And that's it!
• At this point, you can cook (boil) and taste a couple of wontons and adjust the seasoning of your filling to taste--you can always add a little more Shaoxing wine, soy sauce, sesame oil, salt, and/or white pepper to your liking.
• Once you're happy with the flavor of the filling, keep assembling until all the filling is gone. Place the wontons on a baking sheet or plate lined with parchment paper, and make sure they are not touching (this will prevent sticking).
• If you'd like to freeze your wontons right away, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to freezer bags once they're frozen. They'll keep for a couple of months in the freezer, and be ready for wonton soup whenever you want it.
• To make the soup, heat your chicken stock to a simmer and add 2-3 teaspoons sesame oil and white pepper and salt to taste.
• Bring a separate pot of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a swirling, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom. If they do stick, don't worry, They should come free once they're cooked. Once they're floating, boil them for another 1-2 minutes. Take care not to overcook them - mushy wontons are a sin! Remove the wontons with a slotted spoon and put them in bowls.
• Pour the soup over the wontons and garnish with scallions. Serve!

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.

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.

WONTON SOUP

Steps:

• Wontons:
• Combine the first 5 ingredients in large bowl and mix together thoroughly. Place 1/2 teaspoon of filling in the center of each wonton wrapper. Moisten the sides of wrapper with water and then fold diagonally in half to form a triangle. Moisten the edges of the triangle and bring both points of the triangle base towards the center to form a wonton shape. Set aside.
• Soup:
• In a soup pot, saute the chicken strips and minced garlic in the vegetable oil. Add the chicken stock, soy sauce, sesame oil, and barbecue pork. Simmer for 15 minutes on medium heat. Add the dumplings and cook for another 10 minutes. Drain the bamboo shoots and water chestnuts; add to soup pot. Add the frozen vegetables and simmer for another 10 minutes.

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.

WONTON SOUP (馄饨汤)

Steps:

• Add ground pork, scallions, ginger, light soy sauce, Shaoxing wine, salt, white pepper and 3 tablespoons of chicken stock to a mixing bowl. Swirl constantly to combine until the meat fully absorbs the liquid and becomes a sticky paste.
• With your fingertip, wet the edge of a wonton wrapper with a little water. Place some pork filling in the middle. Fold the wrapper into a rectangle. Press to seal the edge. From the folded side, wet one corner then place the other corner on top. Press to seal (see video below).
• In a saucepan, heat the chicken broth to a boiling point. Set aside for later use.
• While the broth is heated, bring plenty of water in a separate pot/wok to a full boil. Gently put in the wontons. Move them around with a spoon to avoid sticking. You may need to cook them in batches (see note 3).
• When the wontons rise from the bottom and float on the surface, continue boiling for a further 1½ minutes or so. Put in bok choy and cook for another 20 seconds.
• Add salt, ground white pepper and sesame oil to 4 serving bowls, then top up each one with the heated broth.
• Fish out the wontons and bok choy and put them to the bowls. Garnish with scallions and chili oil (if using).
• You may freeze uncooked wontons right after they're assembled (Do not leave them on the counter for too long). Lay them in a single layer on a tray lined with parchment paper. Once completely frozen, transfer them to airtight bags or containers.
• Cook frozen wontons: Do not defrost. Follow the same method above.

WOR WON TON SOUP

Steps:

• Place all ingredients from part 1 in a large enamel pot and simmer for 20 minutes.
• Mix together the onion, garlic, pork, salt and pepper, and soy sauce in a medium bowl.
• Lay out 10 won ton wrappers and place 1 tsp of meat mixture in the center of each.
• Moisten the edges with water, fold and seal.
• Take the two opposing points and pinch together.
• Set aside and repeat until mixture is used up.
• Add Won Ton's to Part 1, bring to a lazy boil and cook for 15 minutes.
• Serve with hot oil.

EASY WON TON SOUP

Steps:

• Bring large kettle of water to boil for won ton.
• Put chicken broth in another large pot on low heat to simmer.
• Do not place cooked won ton in boiling or bubbling broth as it will tear them up.
• Mix together pork, seafood, salt, pepper, sesame oil, egg and sugar in a food processor until well mixed.
• Place 8- 10 wrappers on counter.
• Spoon 1 tsp of won ton mixture on each wrapper.
• To help seal, baste 2 edges of wrapper with milk.
• Fold into triangle and seal with finger.
• Place the 8- 10 filled wrappers in boiling water in kettle for 3 minutes.
• Remove gently with sieve and place in chicken broth.
• Continue batches until won ton filling is used up.
• If you have extra filling, it can be formed in a ball, boiled and placed in broth as a meatball.
• To increase recipe I use approximately.
• 2 to 1 pork to seafood.
• If you like vegetables in your broth, you can add to your personal liking.
• Total time to prepare and cook is about 30-40 minutes as you are preparing one batch as you are cooking the other batch.

SESAME SNOW PEAS

Steps:

• To de-stem peas, pinch off stem end from each pod and pull strings down pod to remove, if present. (Young tender pods may have no strings.).
• Made a "V-shaped" cut at opposite end of pod.
• To stir-fry, place wok or large skillet over hight heat.
• Add sesame and vegetable oils, swirling to coat sides.
• Heat oils until hot, about 30 seconds.
• Add onions, ginger, peas and carrot.
• Stir-fry 4 minutes or until peas are bright green and crisp-tender.
• Stir in soy sauce.
• Transfer to warm serving dish.
• Sprinkle with reserved sesame seeds.
• Serve immediately.

WON TON SOUP

Steps:

• For the Won Tons:.
• Mix all Won Ton filling ingredients together in a medium bowl.
• Spoon about a teaspoon of filling onto each Won Ton skin and, wetting the edges, fold in half to seal, or into whatever dumpling shape you prefer.
• Repeat until all filling is used.
• Heat 3 quarts lightly salted water to a boil in a large soup pot.
• Boil Won Tons about 5-7 minutes, or until cooked through. Test by cutting one in half with a knife, if unsure, to ensure filling is cooked through.
• For the Broth:.
• In a medium sauce pot heat broth, soy sauce, sesame oil, green onion and garlic to a boil.
• Add spinach and cook until wilted.
• In a shallow, pasta-style bowl place 4-5 dumplings and ladle spinach and broth over top.

WON TON SOUP WITH PORK AND SNOW PEAS

Steps:

• Additional salted water is to be used to pre-cook won tons before placing in broth.
• Put water and 1 tsp salt in a stock pot; when all wrappers are filled, heat water to a boil.
• Combine stock ingredients (excepting snow peas,) in a 2 quart stock pot; gently simmer while preparing won tons.
• Mix all filling ingredients in a pie pan, then flatten mixture to cover the base of the pan; divide (as cutting a pie) into 12 wedges so each won ton will contain similar amounts of filling.
• Keep unfilled/filled wrappers covered with a damp towel to keep them from drying.
• Place each portion of filling on the center of a wrapper; moisten the edges of the wrapper with water, then fold like an envelope, making sure all edges are adhered.
• When all wrappers are filled, gently drop into boiling salted water; add 1/2 cup cold water and return to a boil, stirring gently so won tons don't stick to bottom of pan.
• When won tons begin to float, cook for an additional minute then remove from water and drain; won tons will adhere to each other, so separate them.
• Remove scallions/green onions and ginger slice from simmering broth and add halved snow peas and drained won tons; heat thoroughly, then portion 3 won tons in 4 bowls, with snow peas and broth divided among the bowls.