Chinese Take Out Wonton Soup Recipes

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WONTON SOUP



Wonton Soup image

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

½ pound boneless pork loin, coarsely chopped
2 ounces peeled shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon finely chopped green onion
1 teaspoon chopped fresh ginger root
24 (3.5 inch square) wonton wrappers
3 cups chicken stock
⅛ cup finely chopped green onion

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

WONTON SOUP



Wonton Soup image

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

8 cups chicken stock (or canned broth)
3 scallions, left whole
2 inches fresh ginger, peeled and sliced into thin coins
kosher salt, to taste
2 tablespoons chicken stock (or canned broth)
2 1/4 teaspoons cornstarch
1 tablespoon minced scallion
1 inch fresh ginger, peeled and minced
1/4 lb ground pork
1 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon sesame oil
1 pinch sugar
20 wonton wrappers (3 1/2 inch squares)
1 cup fresh spinach leaves, torn into large pieces and packed in cup

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



Wonton Soup image

Time 50m

Yield About 40 Wontons

Number Of Ingredients 17

1 lb. ground pork
12 oz. shrimp (50/60), rough chopped
¼ cup bamboo shoot, finely chopped
¼ cup green onion, finely chopped
1 pack Wonton Wrapper (about 40 wrappers)
Green onion and cilantro as garnishes, rough chopped
2 tablespoon soy sauce
½ tablespoon fish sauce
2 tablespoon Sesame seed oil
½ teaspoon salt
½ teaspoon white pepper
2 egg yolks
1 cup chicken broth
1 cup water
2 teaspoons fish sauce
½ teaspoon salt
8 oz. of Chinese egg noodles (cooked as instructed in package)

Steps:

  • Mix all ingredients and seasonings except the garnishes, set aside for 30 minutes or longer.
  • Meanwhile bring 10 cups of water to boil, simmered, and ready to cook the Wontons.
  • Bring all the soup base ingredients to boil, simmered and ready to served with Wontons.
  • Place about 2 tablespoons of corn starch and evenly distribute onto a cookie sheet.
  • Place a Wonton wrapper diagonally in the middle of your palm.
  • Put about one heaping teaspoon of meat mixture and wet all four edges of wrapper with you finger.
  • Fold the wrapper into a triangle and press the two edges.
  • Bring the horizontal angles together and touching the top angle and press hard (if it does not stay, you can add a little water).
  • Line Wontons on the cookie sheet and repeat the process.
  • Add about 12 wontons at a time into a pot of hot boiling water, cook Wonton uncover, and stir them a couple of times to prevent sticking.
  • Bring water back to a boil, about 5 minutes. Wontons should flow to the top and become very wrinkly, cook them for about 1 minute.
  • Remove Wontons with a spider and drain them well. Place Wontons in a large bowl, cover to keep warm.
  • Place Wontons and Chinese Egg noodle in a bowl. Pour in hot soup, garnish with green onion and Cilantro. Drizzle with Sesame oil if desire
  • Remaining wrapped wontons can be placed in zip lock bags and freeze for later enjoyment

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