WONTON SOUP WITH A KICK
Slightly spicy variation of wonton soup. Cooking the wontons in water rather than broth helps keep the broth clear. Either fresh or frozen wontons can be used.
Provided by SunnyDaysNora
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine chicken broth, soy sauce, sesame oil, rice wine vinegar, lemon juice, garlic, chile-garlic sauce, and salt in a large pot over medium heat; bring to a simmer and cook until hot, about 10 minutes.
- While the broth simmers, bring water to a boil in a separate pot. Cook wontons in boiling water until heated through, about 5 minutes. Remove from water with a slotted spoon and add to the soup.
Nutrition Facts : Calories 293.2 calories, Carbohydrate 33.5 g, Cholesterol 84.2 mg, Fat 9 g, Fiber 1.1 g, Protein 17.7 g, SaturatedFat 2.2 g, Sodium 3373.2 mg, Sugar 2.3 g
WOR WONTON SOUP
"WOR" in Chinese means "everything", so Wor Wonton Soup means a wonton soup that has everything in it... This is a meal in itself!
Provided by Alan Leonetti
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Heat a large non-stick skillet over medium-high heat until hot.
- Add ground pork and brown until no longer pink.
- Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, 2 tablespoons minced flat-leaf parsley, garlic powder, 4 thinly sliced scallions, salt and pepper to taste.
- Continue cooking 3 to 5 minutes.
- Add the cooked chopped shrimp.
- Remove from heat, mix thoroughly and allow to cool slightly.
- That is your filling for the wontons.
- Place a small amount of water into a small bowl to use for sealing the wontons.
- Place a tablespoon or more of the filling into the center of each wrapper.
- Moisten edges with water, fold up corner of wrapper over the filling and press firmly to seal.
- It will look like a triangle.
- Hold filled wonton by the tip with the longest side down.
- Gently wrap corners around filled part, moisten with water and gently pinch to seal.
- The finished wonton resembles a nurse's hat.
- Set wontons aside on an oiled plate& continue with remaining wontons.
- The reason for oiling the plate is to prevent wontons from sticking.
- Place the chicken broth& 2 tablespoons of sesame oil into a large pot and bring to a light boil.
- Add sliced mushrooms, sliced water chestnuts and snow peas.
- Add wontons individually and cook until they float, about 1 or 2 minutes.
- Ladle soup into individual large soup bowls with as many wontons per person as desired.
- Top with strips of pork, strips of chicken, as many whole cooked shrimp as desired, and several slices of hard-boiled egg.
- Garnish with sliced and cut up pieces of scallions and Italian flat-leaf parsley on top and serve.
CHINESE TAKE-OUT WONTON SOUP
This version of the traditional soup is perfumed with ginger and swimming with flavorful five-spice-flavored pork wontons. Although most chicken stock-based soups taste like a chicken was just waved over the pot, we get big chicken flavor in this recipe by enriching canned chicken stock with extra chicken and vegetables for that rich flavor. From the Chinese Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Clear Soup
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 354.8, Fat 13, SaturatedFat 4, Cholesterol 41.7, Sodium 962.7, Carbohydrate 36.7, Fiber 1.5, Sugar 8, Protein 20.3
WOR WONTON SOUP DELUXE
Make and share this Wor Wonton Soup Deluxe recipe from Food.com.
Provided by the-cat-did-it
Categories Stocks
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 25
Steps:
- For Wontons:.
- Heat a large non-stick skillet over medium-high heat until hot.
- Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, minced flat-leaf parsley, garlic powder, 4 thinly sliced scallions, salt and pepper to taste.
- Continue cooking 3 to 5 minutes.
- Add the cooked chopped shrimp.
- Remove from heat, mix thoroughly& allow to cool slightly.
- Place a small amount of water into a small bowl to use for sealing the wontons.
- Place a tablespoon or more of the filling into the center of each wrapper.
- Moisten edges with water, fold up corner of wrapper over the filling and press firmly to seal. It will look like a triangle.
- Hold filled wonton by the tip with the longest side down.
- Gently wrap corners around filled part, moisten with water and gently pinch to seal.
- The finished wonton resembles a nurse's hat.
- Set wontons aside on an oiled plate & continue with remaining wontons.
- The reason for oiling the plate is to prevent wontons from sticking.
- FOR THE SOUP:.
- Soak black mushrooms in warm water for about 20 minutes. Discard stems.
- Place the chicken broth & 2 tablespoons of sesame oil into a large pot and bring to a light boil.
- Add sliced water chestnuts, baby corn, bok choy and black mushrooms. Let resume boil.
- 5 minutes before serving add the brocoli, mushrooms, shrimp.
- 1-2 minutes before serving add the snow peas, 1/2 of the chicken, 1/3 of the barbecue pork and add the wontons one at a time so they do not stick together. Allow the heat and serve immediately.
- Ladle soup into individual large soup bowls with as many wontons per person as desired.
- Top with remaining strips of pork, strips of chicken, as many whole cooked shrimp as desired, and several slices of hard-boiled egg.
- Garnish with sliced and cut up pieces of scallions & Italian flat-leaf parsley on top and serve.
Nutrition Facts : Calories 442.4, Fat 15.4, SaturatedFat 4.2, Cholesterol 157.3, Sodium 895.7, Carbohydrate 39.4, Fiber 4.1, Sugar 5.1, Protein 36.1
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