CANTONESE STYLE WONTON AND WONTON SOUP
The is the classic wonton- Hong Kong style
Provided by KP Kwan
Categories Noodles
Time 3h30m
Number Of Ingredients 21
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.
Nutrition Facts : Calories 946 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 576 milligrams cholesterol, Fat 43 grams fat, Fiber 1 grams fiber, Protein 113 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 4 bowls 5 wontons each, Sodium 5815 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
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
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.
WONTONS FOR WONTON NOODLE SOUP
Wonton Noodle soup is a traditional Cantonese meal served as a hearty breakfast or lunch. These wontons, made from seasoned pork and shrimp, are the actual dumplings served with egg noodles and chicken broth. 'Dashi' - or fish flakes - is an optional ingredient, but adds wonderful flavor. If you feel daring, you may try making your own dashi from a fish purchased whole.
Provided by CWYC
Categories Seafood Soup
Time 2h10m
Yield 150
Number Of Ingredients 9
Steps:
- Strain mushroom soaking liquid completely. Pat dry with paper towel, and chop.
- Place pork, shrimp, mushrooms, green onion, egg, soy sauce, salt, and dashi (if using) together in a large bowl. Mix thoroughly until all ingredients are completely incorporated.
- Have a bowl of luke-warm water available for dipping. If you are right-handed, place wonton wrapper in a triangle position on your left palm. Place a small amount of filling (about a heaping teaspoon or more) near the lower corner of wonton wrapper. Fold that corner over filling toward the opposite corner about half way, making sure the filling is securely enclosed.
- Dip finger into a bowl of water and dab left corner of wrapper with water. Fold left and right corners toward you (away from the top corner), resulting in the shape of a nurse's hat.
- Place wontons on cookie sheets while you work, keeping them covered with a damp towel to prevent drying out. Wontons may be carefully stored in plastic freezer bags and frozen for future use.
Nutrition Facts : Calories 24.8 calories, Carbohydrate 3.2 g, Cholesterol 8.3 mg, Fat 0.6 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 73.1 mg
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