WONTON SOUP WITHOUT GINGER
My sister hates ginger, so we modify our Chinese cooking to satisfy her. I like to make this for weekend lunches.
Provided by ying
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 55m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 27.6 g, Cholesterol 85.9 mg, Fat 15.3 g, Fiber 1.5 g, Protein 18.9 g, SaturatedFat 4.3 g, Sodium 1541.1 mg, Sugar 1.9 g
WONTON SOUP
Note: If you plan on saving any of this soup for leftovers, you might consider cooking the wontons in a separate pot of boiling water before adding them to the broth for serving. Because the wontons themselves are coated with cornstarch, they will make the soup cloudy, thick, and starchy, if allowed to sit in the soup for any length of time. You won't have this problem, however, if you choose to serve the soup immediately.
Provided by Emeril Lagasse
Categories appetizer
Time 1h30m
Yield about 2 quarts, 6 to 8 servings
Number Of Ingredients 15
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
I love soups, and one of my favorites is wonton soup. This version was printed in Saveur magazine. In China this dish is considered a snack rather than one course of a meal. If you have a choice, try to find a good quality, thinner, wonton wrapper at your Asian food market. The steps look long, but I've broken them down in many simple steps for clarity.
Provided by PanNan
Categories Clear Soup
Time 46m
Yield 6-8 serving(s)
Number Of Ingredients 15
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 NOODLE SOUP
Steps:
- For the wonton filling: Place the shrimp, pork, 1 teaspoon salt, 1/2 teaspoon pepper, the oyster sauce and sesame oil in a medium bowl and mix with your hands to combine. Let marinate while you prepare the stock. (If time allows, marinate for at least 20 minutes and up to overnight; refrigerate if marinating for more than 2 hours.)
- For the broth: Bring 2 quarts water to a simmer in a large saucepan or pot and whisk in the chicken base until completely dissolved. Add the remaining broth ingredients and let simmer for at least 5 minutes.
- Continue making the wontons: Bring a large pot of salted water to a boil. Place about 1 teaspoon of the filling in the center of 1 wonton wrapper. Moisten the edges with some of the beaten egg. Pinch in all the sides to make a small sack, enclosing the filling. Transfer to a plate. Repeat with the remaining filling and wrappers.
- For the noodles: Add the noodles to the boiling water and cook according to the package directions. During the last 3 to 5 minutes of cooking time, add the wontons and continue to boil until the wontons are cooked through and float to the top. Drain the noodles and wontons.
- For the assembly: Ladle 2 cups of the broth into each of 4 deep bowls. Divide the noodles and wontons among the bowls. Garnish with the scallions and cilantro.
WONTON SOUP
This is a favorite of my husband. I have made this soup for years. This does take a bit of time to make the wontons, but well worth it.
Provided by penguinluv40
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
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).
Nutrition Facts : Calories 394.2, Fat 14.8, SaturatedFat 5.1, Cholesterol 90.7, Sodium 857, Carbohydrate 35.5, Fiber 0.9, Sugar 4, Protein 27.3
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