Won Ton 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.

EASY WONTON SOUP

Steps:

• Bring chicken broth to a boil in a large pot.
• Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
• Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
• Stir in soy sauce and sesame oil.
• Divide soup in four bowls. Garnish with fresh scallions.

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.

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 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:

• 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:

• Make wontons.
• Make soup: In a large pot, combine broth, 4 cups water, and 1 teaspoon salt; bring to a boil. Add wontons one at a time; return to a boil. Reduce heat to medium, and simmer until wontons are just cooked through, 4 to 6 minutes. Stir in scallions, vinegar, and sesame oil; season with salt. Serve.

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.

PORK AND SHRIMP WON TONS

Steps:

• Put pork and shrimp in a chilled mixing bowl. Season with salt and pepper and mix briefly with chopsticks, wet hands or wooden spoons. Add rice wine, soy sauce, sugar, ginger, garlic, bean paste, serrano chiles and garlic chives. Mix well to incorporate. Pan-fry a small flat patty in a small amount of oil to check seasoning; taste and adjust. Transfer mixture to a small container, cover and chill at least 30 minutes, or longer if you have time, up to 24 hours.
• To prepare wontons, remove a few wonton skins from package and lay them on dry work surface. Put 1 teaspoon filling in the center of each square skin. Paint edges of square lightly with egg. Gently fold one side over the other, pinching edges together. You should a have a folded rectangle. Now pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape. Place wontons 1 inch apart on a baking sheet or platter. Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.
• Bring a large pot of well-salted water to a boil. Meanwhile, put a small handful of spinach leaves and about 2 tablespoons cilantro in each person's deep wide soup bowl. When water is boiling, drop about 10 wontons into pot and cook for 2 minutes. Remove with wire bamboo spider (or a large fine-meshed sieve with a handle) and divide among bowls. Repeat with remaining wontons. Pour about 11/2 cups hot broth over each serving. Drizzle with red pepper oil if desired.

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!

WONTON SOUP

Steps:

• In a large bowl, combine shrimp, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, Sriracha and pepper.* To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside. Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in chicken broth, mushrooms and 2 cups water. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in bok choy and green onions. Stir in miso paste until well combined, about 1-2 minutes. Stir in wontons until cooked through, about 2 minutes. Serve immediately.

HOMEMADE WOR WON TON SOUP

Steps:

• In a large bowl combine all filling ingredients.
• Place 1 teaspoon filling in the center of a wonton wrapper. Moisten the edges and fold in half to create a triangle. Moisten the two longer tips and bring together. Press together.
• Dip the bottom in flour and place on a parchment lined pan. Repeat with remaining wontons.
• Bring broth to a boil. Add vegetables, soy sauce, sesame oil, ginger, carrots and celery. Let boil 2 minutes.
• Add in wontons, bok choy and broccoli and let boil about 5 minutes. Add in shrimp in the last 3 minutes. Remove from heat, add remaining ingredients and 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.

HOMEMADE WONTON SOUP

Steps:

• In a large bowl combine all filling ingredients.
• Place 1 teaspoon filling in the center of a wonton wrapper. Moisten the edges and fold in half to create a triangle. Moisten the two longer tips and bring together. Press together.
• Dip the bottom in flour and place on a parchment lined pan. Repeat with remaining wontons.
• Bring all broth ingredients to a boil. Simmer 10 mintues.
• Remove garlic and ginger and discard.
• Add in wontons simmer 4-6 minutes or until pork is cooked through. Serve immediately.

EASY WONTON SOUP

Steps:

• In a large stockpot or Dutch oven, heat the sesame oil over medium heat. Add the garlic and ginger and sauté until fragrant (about 2 minutes)
• Stir in the chicken broth, water, and miso paste. Bring to a boil and then lower to a simmer for 10 minutes.
• If you want extra heat, add in 1 teaspoon of sambal oelek (red chili paste).
• Add in the shiitake mushrooms and frozen potstickers/wontons and let simmer another 5 minutes until mushrooms and wontons have softened.
• Add in the baby bok choy and let wilt. Garnish with green onions and black sesame seeds.

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.

WONTON SOUP

Steps:

• Place broth and cabbage in a large saucepan and set pan over medium-high heat. Bring to a simmer.
• Meanwhile, in a food processor, combine pork, soy sauce and sesame oil. Pulse 3 or 4 times until the pork is finely minced but not a paste.
• Arrange 16 wonton wrappers on a flat surface. Spoon filling onto the center of each wrapper, to within 1/4-inch of the edges (about 1 teaspoon per wrapper). Wet your fingers with water and pull up corners of the wontons to create individual "purses". Pinch the edges together (with wet fingers) to seal.
• Place stuffed wontons in simmering broth. Cook 5 minutes, until wontons are tender and translucent. Remove from heat and stir in scallions.

WONTON NOODLE SOUP (云吞面)

Steps:

• We'll start by washing and cutting our bok choy into quarters along the stem.
• Set the stove to high heat and bring a pot of water to a boil. We'll want to use more water so that the noodles cook faster, which leads to a more chewy, springy texture.
• For our broth, we'll add water and chicken broth to the pot, and bring it to a boil.
• We'll dump the shrimp in as we start plating the bok choy on top of the noodles.
• We have a whole recipe and video on this, but if you're starting with raw wontons, you'll boil them for about 3-5 minutes until they start floating. We have some additional pro-tips for cooking in our wonton video so be sure to check the video out if you haven't seen it already.
• Transfer the wontons onto the bowl of noodles, and carefully pour in the soup broth. Garnish with green onions.

WONTON SOUP

Steps:

• Chill the wonton filling: Transfer the filling into two small, lidded containers (like plastic deli pint containers) and chill until ready to use. The filling can be used immediately but it will be easier to work with when chilled for about 30 minutes. You will work with one container at a time while the other stays chilled.
• Boil water: Bring the large pot of water on the stove to a boil over high heat while you wrap the wontons.
• Cook the wontons: Gently slide half of the wontons into the pot of boiling water. Stir with a wooden spoon to separate them and to make sure they don't stick to the bottom of the pot. The wontons should freely fan and float around as they cook. Once the water returns to a boil and the wontons rise to the water's surface, allow them to cook for 1 minute.
• Test for doneness: Scoop out one wonton and cut it open to make sure the filling is cooked through. It should no longer be pink and look raw in the center. If not, allow them to simmer for another minute. Be careful not to overcook them or they'll fall apart.

WONTON SOUP

Steps:

• Gather the ingredients.
• In a medium bowl, add all of the wonton ingredients except for the wrappers and mix with a fork until fully combined and the mixture feels sticky.
• Place a wonton wrapper in one hand and adjust to look like a diamond shape. Scoop 1 teaspoon of wonton filling into the bottom half of the wonton wrapper. Fold the bottom side over the filling, then fold once more so the top part of the diamond is left open.
• Fold the left side over then fold the right to create a seal. You may need to brush a thin layer of water onto the wonton and press. As you're making the wontons, use a damp paper towel to prevent them from drying out.
• Meanwhile, combine the chicken stock and soy sauce in a pot and bring to a rolling boil. Allow the mixture to boil for 5 minutes, then add about 12 wontons at a time and boil over medium heat until wontons are floating on the surface of the water. Continue to boil until the wrappers are swollen, about 2 minutes. To check for doneness, use a slotted spoon to remove a wonton and split it with a fork. If the wonton is cooked through, stop heat immediately and transfer the wontons to individual serving bowls. If not, continue to boil until cooked through. Once you've cooked the wontons, add the bok choy and allow to cook until tender, about 5 minutes. Remove from the pot and add to your serving bowl.
• To your serving bowl, add chopped green onion, a dash of soy sauce and sesame oil. Pour in 1 and 1/2 cups hot broth. Garnish with chili oil and serve hot.