Chinesetakeoutwontonsoup Recipes

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.

CHINESE TAKE-OUT WONTON SOUP

Steps:

• To make the stock: In a large stockpot, combine the chicken, stock, peppercorns, ginger, onion, carrot, celery and bay leaf. Bring to a simmer over medium-high heat. Reduce the heat to low and continue to simmer the stock uncovered 30 minutes, skimming the froth from the top every now and then and discarding it.
• Strain the stock into another large pot, discarding the bones and vegetables. Skim and discard the fat from the top of the stock with a large spoon. Depending on how aggressively your stock has cooked, it may have reduced somewhat. Taste the stock.
• If it is a little salty, add water in 1/4 cup increments until a balance has been achieved.
• To make the wontons: In a large bowl, combine the pork, 2 Tblsp of green onion, the wine, soy sauce, five-spice powder, and pepper. Mix thoroughly. To taste for seasoning, heat a small skillet and fry a tablespoon size patty until it's no longer pink inside. Taste and adjust seasoning as desired.
• On a work surface, lay out about 6 wonton wrappers, keeping the remaining wrappers covered with plastic so they don't dry out. Moisten the edges with your fingertip dipped in water. Drop 1 Tblsp of the pork filling into the center of each wrapper and flatten it slightly, leaving a generous border. Press another wrapper on top, like ravioli. Press from the center out to the edges to remove any air from the wonton. Run your finger around the edges to seal.
• Arrange the wontons on a parchment-lined sheet pan and refrigerate while you continue with the remaining wrappers and meat mixture. You may have some leftover filling.
• You can make more wontons and freeze them up to 1 month or cook extra for large appetites.
• Bring a large pot of water to a boil over medium-high heat. Add the wontons 6 at a time and cook for 4 minutes, stirring to keep them from sticking to the bottom of the pan. Remove the wontons from the pot and transfer them to a covered dish to keep warm. Repeat until all the wontons are cooked.
• Ladle the stock into bowls and add 2 wontons to each serving. garnish with the chopped green onions. Serve hot.
• The stock can be made up to 2 days in advance.

HOT AND SOUR WONTON SOUP

Steps:

• Combine pork, 1/4 cup carrot, egg, 1/4 cup green onions, ginger, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil, red pepper flakes, turmeric, salt, and pepper in a bowl. Mix filling well.
• Place about 1 teaspoon of the filling into the center of each wrapper. Moisten the edges of the wrapper; seal the edges.
• Pour chicken broth into a pot; bring to a boil. Reduce heat to low; stir in rice vinegar, 2 tablespoons soy sauce, and chile paste. Add mushrooms and carrots; simmer until slightly softened, about 5 minutes. Add about 25 wontons, bok choy, and bean sprouts; simmer until wontons are no longer pink inside, about 5 minutes.
• Freeze the remaining wontons in a resealable bag for later use. Drizzle 1 teaspoon sesame oil over the soup and garnish with 2 tablespoons green onions.