Pork Stuffed Wonton Soup Recipes

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WONTON SOUP



Wonton Soup image

Note: If you plan on saving any of this soup for leftovers, you might consider cooking the wontons in a separate pot of boiling water before adding them to the broth for serving. Because the wontons themselves are coated with cornstarch, they will make the soup cloudy, thick, and starchy, if allowed to sit in the soup for any length of time. You won't have this problem, however, if you choose to serve the soup immediately.

Provided by Emeril Lagasse

Categories     appetizer

Time 1h30m

Yield about 2 quarts, 6 to 8 servings

Number Of Ingredients 15

1 tablespoon vegetable oil
1 tablespoon plus 1 teaspoon minced garlic
2 tablespoons finely chopped fresh ginger
1/4 cup thinly sliced scallions, plus 3 tablespoons finely chopped
10 cups canned low sodium chicken broth
1/2 pound ground pork
1 egg yolk
2 teaspoons soy sauce
1 1/2 teaspoons rice wine vinegar
1/2 teaspoon sesame oil
1/4 teaspoon crushed red pepper
About 30 wonton wrappers, thawed if frozen
1 1/2 cups thinly sliced bok choy
1/2 cup sliced shiitake mushroom caps
1/4 cup sliced bamboo shoots

Steps:

  • In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.
  • In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.
  • Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.
  • Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.

PORK AND SHRIMP WON TONS



Pork and Shrimp Won Tons image

A steaming bowl of won tons is welcome in any season, and making them at home is a fairly easy process. Purchase a package of high-quality won ton skins, which are available everywhere, and then it's just a matter of filling and folding them. Once they hit boiling water they cook for just 2 minutes. The filling - usually a simple mixture of well-seasoned minced meat - may be prepared hours ahead and chilled. This somewhat spicy pork and shrimp filling is particularly delicious, with plenty of ginger and Chinese garlic chives.

Provided by David Tanis

Categories     main course

Time 1h

Yield About 30 wontons

Number Of Ingredients 18

1/2 pound ground pork, not too lean
1/2 pound fresh shrimp, peeled, deveined and roughly chopped in 1/4-inch pieces
Salt and pepper
1 tablespoon sweet rice wine, such as Shaoxing rice wine (or use sherry)
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon finely grated ginger
2 cloves garlic, minced
1 teaspoon spicy Chinese bean paste, also called chili bean sauce (or use chile paste)
2 serrano chiles, finely chopped
1 1/2 cups chopped Chinese garlic chives (or use 3/4 cup chopped scallions, green and white parts)
36 wonton skins, about 3 by 3 inches, available at Asian markets and many grocery stores
1 small egg, beaten
Cornstarch for dusting
8 ounces baby spinach leaves
1/2 cup chopped cilantro
8 cups good chicken broth, hot, salted to taste
Red pepper oil (optional), see note

Steps:

  • Put pork and shrimp in a chilled mixing bowl. Season with salt and pepper and mix briefly with chopsticks, wet hands or wooden spoons. Add rice wine, soy sauce, sugar, ginger, garlic, bean paste, serrano chiles and garlic chives. Mix well to incorporate. Pan-fry a small flat patty in a small amount of oil to check seasoning; taste and adjust. Transfer mixture to a small container, cover and chill at least 30 minutes, or longer if you have time, up to 24 hours.
  • To prepare wontons, remove a few wonton skins from package and lay them on dry work surface. Put 1 teaspoon filling in the center of each square skin. Paint edges of square lightly with egg. Gently fold one side over the other, pinching edges together. You should a have a folded rectangle. Now pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape. Place wontons 1 inch apart on a baking sheet or platter. Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.
  • Bring a large pot of well-salted water to a boil. Meanwhile, put a small handful of spinach leaves and about 2 tablespoons cilantro in each person's deep wide soup bowl. When water is boiling, drop about 10 wontons into pot and cook for 2 minutes. Remove with wire bamboo spider (or a large fine-meshed sieve with a handle) and divide among bowls. Repeat with remaining wontons. Pour about 11/2 cups hot broth over each serving. Drizzle with red pepper oil if desired.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 3 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 2 grams, TransFat 0 grams

DECONSTRUCTED WONTON SOUP



Deconstructed Wonton Soup image

Wonton is one of my favorite types of soup. When I wanted to whip up a homemade version, I decided to take a shortcut and combined pork meatballs with wide egg noodles. If I have them on hand, I'll add sliced water chestnuts, barbecued pork or sesame seeds to switch it up. -Joanne Neidhamer, Tuolumne, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings (1 quart).

Number Of Ingredients 10

6 ounces bulk pork sausage
1/3 cup panko bread crumbs
1 large egg, lightly beaten
2 tablespoons plus 1/3 cup thinly sliced green onions, divided
1 carton (32 ounces) reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce
1 bunch baby bok choy, coarsely chopped, or 2 cups fresh spinach
2 celery ribs, thinly sliced
1 cup uncooked extra-wide egg noodles
1/2 cup coarsely chopped fresh basil

Steps:

  • Combine sausage, bread crumbs, egg and 2 tablespoons green onion; mix lightly but thoroughly. Shape into 3/4-in. balls., In a large saucepan, bring broth and soy sauce to a boil. Carefully drop meatballs into soup. Stir in bok choy, celery and noodles; return to a boil. Cook, uncovered, until meatballs are cooked through and noodles are tender, 10-12 minutes. Stir in basil and remaining green onions; remove from heat.

Nutrition Facts : Calories 234 calories, Fat 13g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 1193mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.

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.

GRANDMA'S CRISPY PORK WONTONS



Grandma's Crispy Pork Wontons image

Grandma's crispy wontons are filled with pork, celery, carrots and a blend of spices, then deep fried to perfection!

Provided by Lady_Charee

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 1h24m

Yield 12

Number Of Ingredients 11

1 pound ground pork
1 cup diced celery
1 cup shredded carrot
1 cup diced onion
3 cloves garlic, minced
1 teaspoon salt
1 tablespoon ground black pepper
¼ cup soy sauce
1 (14 ounce) package wonton wrappers
2 eggs, beaten
1 quart canola oil for frying

Steps:

  • Mix together the ground pork, celery, carrot, onion, and garlic in a bowl. Season with salt, pepper, and soy sauce; mix with your hands until well blended.
  • Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 teaspoon of the pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with beaten egg, fold over the filling to form a triangle, and press together to seal. Place the finished wontons on a baking sheet.
  • Heat the canola oil in a deep fryer or large saucepan to 365 degrees F (180 degrees C).
  • Fry the wontons, about 6 at a time, until they turn golden brown and float to the top, 3 to 4 minutes. Remove, and drain on a paper towel-lined plate.

Nutrition Facts : Calories 265.6 calories, Carbohydrate 22.5 g, Cholesterol 58.5 mg, Fat 14.1 g, Fiber 1.4 g, Protein 11.7 g, SaturatedFat 3.3 g, Sodium 727.3 mg, Sugar 1.3 g

PORK WONTON SOUP



Pork Wonton Soup image

Steamed pork-filled wontons and steamed vegetables make a hearty and satisfying soup.

Provided by Allrecipes

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 2h20m

Yield 4

Number Of Ingredients 18

1 tablespoon rice wine
½ teaspoon cornstarch
¾ pound ground pork
2 tablespoons finely chopped green onion (white and light green parts)
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 teaspoon sesame oil
1 teaspoon white sugar
salt to taste
25 wonton wrappers
1 egg, beaten
3 heads bok choy, sliced
10 sugar snap peas, sliced
1 carrot, thinly sliced
2 tablespoons finely chopped green onion (white and light green parts)
2 cups chicken broth
1 cup water
¼ cup finely chopped green onion (white and light green parts)

Steps:

  • Whisk rice wine and cornstarch together in large bowl. Add ground pork, 2 tablespoons green onion, soy sauce, ginger, sesame oil, and sugar; stir until well combined and paste-like, about 10 minutes. Cover and refrigerate for 1 hour.
  • Place about 1 tablespoon pork mixture in the middle of a wonton wrapper. Brush edges with beaten egg and pinch edges to seal, creating a small pouch. Repeat with remaining wonton wrappers and pork mixture. Refrigerate until ready to use.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. Remove and distribute evenly among 4 soup bowls.
  • Place wontons in steamer basket and steam until pork is no longer pink inside, about 10 minutes. Remove and place in soup bowls alongside vegetables.
  • Heat chicken broth and water in a saucepan until hot, 5 to 7 minutes. Pour hot broth mixture evenly into soup bowls atop vegetables and wontons. Sprinkle 1/4 cup chopped green onion evenly over each bowl.

Nutrition Facts : Calories 513.4 calories, Carbohydrate 57.6 g, Cholesterol 106 mg, Fat 16.1 g, Fiber 10.2 g, Protein 32.4 g, SaturatedFat 5.3 g, Sodium 846.2 mg, Sugar 5.2 g

GRANDPA WONG'S PORK AND BOK CHOY WONTON SOUP



Grandpa Wong's Pork and Bok Choy Wonton Soup image

This recipe comes from James Wong, grandfather of Michelle Wong, associate style editor at Martha Stewart Living. Unlike most wontons, they contain ample fresh greens; you can substitute fresh spinach for the bok choy greens, if you like. Store-bought wonton wrappers are an easy, time-saving alternative to homemade ones.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 18

Coarse salt
1 1/2 pounds bok choy, leaves only (from about 4 1/2 pounds whole bok choy), rinsed well
8 ounces ground pork
1 teaspoon minced fresh ginger
1 tablespoon soy sauce
1 1/2 teaspoons Shaoxing cooking wine or medium-dry sherry
Pinch of granulated sugar
Pinch of freshly ground pepper
18 square wonton wrappers
8 scallions, white and pale-green parts only
3 pounds chicken necks, backs, and wings
1/3 cup thinly sliced fresh ginger
1 tablespoon whole black peppercorns
6 dried shiitake mushrooms, soaked in hot water for 1 hour
12 cups cold water
1/4 cup Shaoxing cooking wine or medium-dry sherry
1 teaspoon soy sauce
Coarse salt

Steps:

  • For the wontons: Bring a large pot of salted water to a boil. Add bok choy, and cook until bright green, about 2 minutes. Drain, and let cool slightly. Press to remove excess liquid. Roll bok choy in a clean kitchen towel, and squeeze to remove any remaining liquid. Transfer to a food processor, and coarsely chop. Add pork and ginger, and pulse until mixture forms a coarse puree. Transfer to a bowl, and stir in soy sauce, wine, sugar, 1/4 teaspoon salt, and the pepper.
  • Place 1 wonton wrapper on a work surface. Spoon 1 tablespoon filling onto center of bottom half of wrapper. Lightly moisten edge of wrapper with a finger dipped in water. Fold top edge over filling to form a rectangle, gently pressing around the filling to squeeze out any air and seal the edges. With folded edge facing you, gently pull the 2 corners of the folded edge together to meet, pinching to seal with a dab of water. Flip up the sealed edge like the brim of a hat. Place wonton on a parchment-lined baking sheet, and cover loosely with a clean kitchen towel. Repeat. (Wontons can be frozen in a single layer on a baking sheet for 1 hour, then transferred to airtight containers and frozen for 2 weeks.)
  • For the soup: Thinly slice 2 scallions, and reserve. Gently crush remaining 6 scallions with a chef's knife, and place in a stockpot along with chicken, ginger, peppercorns, drained mushrooms, and the cold water. Bring to a boil, and skim foam from top. Add wine, reduce heat, and simmer very gently for 2 1/2 hours.
  • Strain mixture through a fine sieve lined with cheesecloth, reserving mushrooms and discarding remaining solids. Rinse mushrooms, and reserve. Let broth cool completely. Skim fat from surface. (Broth can be refrigerated in an airtight container for up to 5 days or frozen for up to 1 month.)
  • Add mushrooms and soy sauce to broth, and bring to a simmer. Season with salt to taste. Reduce heat to low, and cover to keep hot.
  • Bring a large pot of water to a boil. Add half of the wontons. As soon as wontons rise to the surface, add 1 cup cold water to pot. When wontons return to surface, remove with a slotted spoon, and place in the hot broth. Repeat with remaining wontons.
  • To serve, place 3 wontons in each bowl, and ladle soup over top. Sprinkle with reserved scallions.

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From jennskitchendiary.com


CHINESE WONTON SOUP (CHINESE STYLE COOKING RECIPE) STUFFED WITH …
Chinese Wonton Soup (Chinese Style Cooking Recipe) Stuffed with PorkWelcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to coo...
From youtube.com


PORK & CHINESE CABBAGE WONTON SOUP RECIPE - FOOD NEWS
How to make pork wonton soup with bok choy? Add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. Remove and distribute evenly among 4 soup bowls. Place wontons in steamer basket and steam until pork is no longer pink inside, about 10 minutes.
From foodnewsnews.com


PORK AND SHRIMP WONTON SOUP - ALL WAYS DELICIOUS
2022-01-22 While the soup is simmering, boil water to cook the wontons. Drop the wontons into the boiling water (cook them in batches to avoid crowding) and cook until the wontons float to the top, about 5 minutes. Using a slotted spoon, transfer the shrimp and bok choy to serving bowls, dividing equally.
From allwaysdelicious.com


PORK WONTON SOUP – EATFOODLICIOUS
2021-03-23 Remove lid: discard the ginger and green onions. Turn the heat up to high and bring the broth to a boil. Add 10-15 wontons to the pot. Cook for 4 minutes or until they float. Remove the wontons with a slotted spoon and transfer to a serving bowl. Place the chopped green onions on top of the cooked wontons.
From eatfoodlicious.com


BEST PORK WONTON SOUP RECIPES | FOOD NETWORK CANADA
2015-02-20 Place them on a floured surface or baking sheet and cover with plastic wrap or a damp cloth to prevent drying. Step 5. Cook noodles, drain under cold water to stop cooking and set aside. Step 6. In a medium pot, bring water to boil. Working in batches, gently lower dumplings into the water and let boil for 2-3 minutes.
From foodnetwork.ca


HOW TO MAKE PORK AND TURKEY WONTON SOUP AT HOME
2021-09-30 How to wrap wontons. 1) Line a baking sheet with parchment paper to place the folded wontons. 2) On a large, clean surface, lay out the square-shaped dough wrappers. 3) Fill a small bowl with water. 4) Spoon a heaping teaspoon …
From lindsaypleskot.com


WONTON SOUP ⋆ REAL HOUSEMOMS
2019-04-19 Place all the ingredients for filling in a bowl. Use your hands or a masher to mash everything until mixed well and evenly combined. Work with 2-3 wonton wrappers at a time and loosely cover rest with a damp kitchen towel. Place 2 …
From realhousemoms.com


SHRIMP AND PORK WONTON SOUP - JUST ONE COOKBOOK
2017-06-12 Instructions. Gather all the ingredients. To make wonton soup, cut 1 green onion into 2 inch (5 cm) pieces. Add the chicken stock and the green onion in a large pot and bring to boil. Once boiling, season with sesame oil, kosher salt, and white pepper powder. Turn off the heat and set aside.
From justonecookbook.com


COOKING WITH ROBERTO - WONTON STUFFED WITH PORK IN BROTH
Add about 1 teaspoon of préparation in the centre of each wonton and fold each wonton to form a half-moons. Press well to seal the dough. Set aside in a plate. Mince shallots, lemongrass, cinnamon stick and star anis from broth and bring to boil. When boiling, gently add wonton one at a time and cook about 5 minutes. Then close fire.
From restaurantroberto.com


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