HOMEMADE WONTON SOUP
Meat filled wontons swim in a clear, but intensely flavored broth enhanced with ginger, soy, sesame, and garlic.
Provided by Holly Nilsson
Categories Soup
Time 55m
Number Of Ingredients 13
Steps:
- In a large bowl combine all filling ingredients.
- Place 1 teaspoon filling in the center of a wonton wrapper. Moisten the edges and fold in half to create a triangle. Moisten the two longer tips and bring together. Press together.
- Dip the bottom in flour and place on a parchment lined pan. Repeat with remaining wontons.
- Bring all broth ingredients to a boil. Simmer 10 mintues.
- Remove garlic and ginger and discard.
- Add in wontons simmer 4-6 minutes or until pork is cooked through. Serve immediately.
Nutrition Facts : Calories 248 kcal, Carbohydrate 25 g, Protein 13 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 31 mg, Sodium 1887 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
MY MOTHER'S BETTER-THAN-TAKEOUT WONTON SOUP
This was a comfort food growing up. I can remember sitting around the table with my siblings hand-making the little dumplings. Now I make them with my kiddos. :) You can freeze the dumplings too by placing them in a single layer on a parchment lined baking sheet, then place that in the freezer over night. Bag them up depending on an individual portion size (6-8 dumplings per person...usually LOL). Then all you have to do is bring your stock to a boil, empty your pre portioned baggie in, boil for 6-8 minutes and you have yourself some fast, better-than-takeout, wonton soup! You can also pan-fry or steam these to make dumplings :)
Provided by MixnVixn
Categories < 4 Hours
Time 1h20m
Yield 40-50 wontons
Number Of Ingredients 20
Steps:
- Start by adding all the dumpling ingredients into a bowl. Be sure to reserve some of the green onions for the stock and topping for finished soup.
- Making dumplings following the folding directions on wrap package. Use the beaten egg and tbsp of water to as an egg wash to seal the edges. Place dumplings on a plate or baking sheet lined with parchment paper and cover with damp paper towel until ready to cook.
- Combine all stock ingredients in a large stock pot and bring to a boil.
- Gently drop in desired amount of dumplings per person (usually 6-8 per person -- usually). Cook for 6 - 8 min or until they all are floating.
- Ladle dumplings and some stock into a bowl. Top with a drizzle of sesame oil and finish with some reserved green onion.
- Enjoy!
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HOMEMADE WONTON SOUP - BROOKLYN FARM GIRL
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5/5 (2)Category Main Course, SoupCuisine ChineseTotal Time 30 mins
- Pour flour into a large bowl. In a separate bowl mix together egg, salt and water. Add this to the flour mixture.
WONTON SOUP - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
Ratings 21Calories 259 per servingCategory Appetizer, Main
- Without a food processor: Combine ground pork, shrimp, ginger, green onion, soy sauce, Shaoxing wine, salt and sesame oil in a big bowl. Mix well with a fork until everything combines well together and the mixture feels a bit sticky.
- To make wontons, place a wonton wrapper in one hand, scoop a teaspoon of wonton filling and place it near the narrow side of the wonton wrapper (you can add more filling to the wonton if you like, as long as you can still wrap it). Fold the narrow side over the filling, then roll the filling all the way through the other side of the wrapper. Bind both ends and press together to lock the filling inside the wrapper. Brush a thin layer of water onto the wonton wrapper and press the ends together.
- Combine the chicken stock, ginger, and soy sauce in a pot. Bring to a boil. Let boil for 10 minutes. Turn to lowest heat to keep warm and start cooking wontons (see below).
- To prepare 1 serving of wonton soup base, add a big spoon of cilantro, 1 tablespoon papery dried shrimps, a generous piece of dried seaweed, 1/4 teaspoon chicken bouillon, and some baby bok choy into a big bowl. Repeat the process to prepare the rest of the soup base in the other serving bowls. Cook wontons (see below).
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