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 SOUP
Recipe VIDEO above. Homemade wontons are amazing! No fillers, just real ingredients in the filling. Terrific standby freezer meal!
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 35m
Number Of Ingredients 19
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!
Nutrition Facts : ServingSize 280 g, Calories 234 kcal, Carbohydrate 25 g, Protein 17.5 g, Fat 6.4 g, SaturatedFat 1.3 g, Cholesterol 80 mg, Sodium 932 mg, Fiber 1.2 g, Sugar 1.8 g, UnsaturatedFat 5.1 g
WONTON SOUP
A simple, light 'Chinese dumpling' classic ...whether in soup or fried, wontons will always bring you that mysteriously delicious taste of the Far East ...! Garnish with fresh scallions.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 15.3 g, Cholesterol 32.5 mg, Fat 4.2 g, Fiber 0.5 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 588.8 mg, Sugar 1 g
CHICKEN WONTONS
These boiled chicken wontons are delicately flavored and would go great in a chicken-based soup.
Provided by Jaline
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Mix chicken, egg, green onion, soy sauce, sesame oil, vegetable oil, and salt in a large bowl until evenly combined.
- Scoop about 1 teaspoon chicken mixture and place into the center of a wonton wrapper. Moisten 2 adjacent edges of the wrapper with water and fold into a triangle. Connect the two lower points of the wrapper and moisten to seal and make a hat shape. Repeat with remaining chicken and wonton wrappers.
- Bring a large pot of water to boil. Stir wontons into boiling water. Add 1/2 cup cold water and allow water to return to a boil. Repeat boiling with another 1/2 cup cold water. Wontons are ready when chicken is no longer pink in the center, about 5 minutes. Drain.
Nutrition Facts : Calories 434.3 calories, Carbohydrate 58.7 g, Cholesterol 85.9 mg, Fat 10.8 g, Fiber 1.9 g, Protein 23.3 g, SaturatedFat 2.1 g, Sodium 1098.7 mg, Sugar 0.3 g
CHICKEN WONTON SOUP
Cozy, comforting wonton soup just like your favorite takeout place! No need to be intimidated here. This recipe is so quick and easy, and the chicken wontons are packed with so much flavor! Nothing beats homemade, right?
Provided by Chungah Rhee
Categories asian inspired
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large bowl, combine chicken, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil and white pepper.* To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the chicken 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 sesame oil and canola 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, rice wine vinegar, soy sauce and mushrooms. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 8-10 minutes. Stir in bok choy and green onions. Stir in wontons until cooked through, about 2-4 minutes. Serve immediately.
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.
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.
Nutrition Facts : ServingSize 1 1/2 cup (generous), Calories 136 kcal, Carbohydrate 22.5 g, Protein 9 g, Fat 2 g, SaturatedFat 0.5 g, Cholesterol 6.5 mg, Sodium 1218 mg, Fiber 2.5 g, Sugar 5 g
CHICKEN & SHRIMP WONTON SOUP
This is delicious! I am not an experienced cook by any means, but this was easy! I initially got the idea from a soup recipe, but changed the wonton ingredients to suit and added to the soup. Great meal and feeds 4-6 people ... the only thing I had to go out and buy was the wonton wrappers and spring onion! It is surprisingly filling! I hope you enjoy it as much as we did!
Provided by AngeNZ
Categories Clear Soup
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Very finely slice the spring onion into long strips (about 6 cms long) and place in a bowl of ice cold water so they curl.
- Combine all the soup ingredients and simmer while you finish the wontons.
- Mix all the wonton filling ingredients together and place a teaspoon of filling in each wonton paper, along with one shrimp.
- Wet the edges of the wontons and fold upwards so it makes a little parcel.
- Place the completed wontons onto a large plate dusted with flour so they don't stick together.
- Complete all wonton's before starting to cook them.
- Bring a large pot of water to the boil.
- When the water is rapidly boiling, place 6-8 of the wonton's in at a time to cook for about 5 minutes.
- Drain and place the cooked wonton's into a bowl that you will serve the soup in (around 8 wontons each).
- Take the spring onion garnish out of the water and place a bit on top of the wonton's.
- Pour some of the soup over the top of the wonton's and serve.
WONTON SOUP RECIPE
Wonton Soup Recipe - an easy homemade soup with an Asian inspired broth and soft and delicious wontons. Ready in 20 minutes and great for busy weeknights!
Provided by Erin S
Categories Dinner Recipes
Number Of Ingredients 8
Steps:
- In a large pot bring chicken broth, soy sauce,garlic, ginger, and sesame oil to a boil. Reduce heat and simmer for 10 minutes.
- Add wontons to the broth and cook for 5-7 minutes until they float and are warmed through.
- Remove ginger and garlic and discard.
- Serve in bowls topped with green onions and fresh cilantro.
Nutrition Facts : Calories 435 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 25 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 2573 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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- In a large soup pot, add in the chicken broth, onion, garlic, celery, and carrot. Cover and bring to a simmer on medium-low heat for about 6 minutes.
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- Toss the cabbage with half a teaspoon of salt and let it sit for 10 minutes. Wrap the cabbage in a double layer of paper towels and squeeze out the excess liquid.
- Put it in a big bowl with the chicken, ginger, 1 teaspoon of the sesame oil, soy sauce and half the green onions. Mix well, using a fork. You can refrigerate the filling at this point, for up to 2 days.
- Spoon a rounded teaspoon of filling into each wonton wrapper. Fold the wontons over in half to make triangles, wetting the edges so they stick together.
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- Combine all the wonton ingredients (except for the wrappers) in a bowl. Stir thoroughly, mixing in one direction until the filling becomes well-combined and paste-like, about 10 minutes.
- Prepare a large sheet pan lined with parchment paper, and get a small bowl of room temperature water. Lastly, bring a small pot of water to a boil, so you can taste test a couple wontons.
- To assemble the wontons, take your square wonton wrapper, wet your finger, and dab one side of the square with water. Add 1-2 teaspoons of filling in the center, and gently fold the wrapper in half. Seal on all sides. Using your finger, brush another dab of water on one corner (of the filling side), and gently overlap the two corners of the rectangle by pressing them together. Place on the parchment-lined sheet pan.
- Make one more wonton, boil, and taste test the two samples (we find that tasting two, and not just one, helps us get a better feel for the flavor and adjust seasoning more accurately). Make adjustments to taste before proceeding to make the whole batch.
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- Fold it over into an even triangle, squeeze out the air, then pinch the sides together until they form a solid seal. If you like to keep things easy you can leave them as triangles, or for a more decorative way follow the next steps.
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From myrecipes.com
5/5 (1)Total Time 1 hr 30 minsServings 8Calories 245 per serving
- Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add yellow onion, minced ginger, minced garlic, and jalapeño; sauté 4 minutes. Place onion mixture in a medium bowl.
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- Add all the filling ingredients and 2 tablespoons water into a high-powered blender or a food processor (I used my vitamix). Blend and gradually turn up to high until it forms a smooth and sticky paste, about 30 seconds. Transfer into a big bowl.
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