Wonton Soup Without Ginger Food

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.

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.

WONTON SOUP WITHOUT GINGER

Steps:

• Whisk together sugar, cornstarch, oyster sauce, and 1 tablespoon sesame oil in a large bowl; add the ground pork, shrimp, and 1 chopped green onion and mix to combine.
• Lay one wonton skin like a baseball diamond in front of you. Using your finger, brush beaten egg around the outer edge of the wonton skin. Place 1 tablespoon of pork mixture onto the middle of the wonton skin. Fold 'home run' corner to '2nd base' corner and press down creating a triangle. The meat filling lump is at the bottom of the triangle. Brush egg mixtures at the '1st base' and '3rd base' corners of the triangle. Fold each base corner over the meat filling lump and over each other. Brush egg mixture at the '2nd base/homerun' corner of the triangle and fold behind the meat filling lump. This is one wonton. Repeat until there are no more mixture or wrapper skins. Keep the wontons covered with a wet towel to prevent from drying."
• Mix together the chicken stock, soy sauce, 2 tablespoons sesame oil, and 2 green onions in a pot over medium-high heat. Bring this to a boil; reduce heat to medium-low and simmer for 15 minutes. Add the bok choy and return to a boil until the bok choy is tender, about 5 minutes.
• Bring a large pot of salted water to a boil; boil wontons for 3 to 5 minutes, stirring occasionally to prevent wontons from sticking to each other or to the edges of the pot.
• Place wontons in a soup bowl and ladle soup over wontons to serve. Garnish with chopped green onions.

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 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

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.

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.

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).

DECONSTRUCTED WONTON SOUP

Steps:

• Combine sausage, bread crumbs, egg and 2 tablespoons green onion; mix lightly but thoroughly. Shape into 3/4-in. balls., In a large saucepan, bring broth and soy sauce to a boil. Carefully drop meatballs into soup. Stir in bok choy, celery and noodles; return to a boil. Cook, uncovered, until meatballs are cooked through and noodles are tender, 10-12 minutes. Stir in basil and remaining green onions; remove from heat.