Wonton Soup For Two Recipes

WONTON SOUP

Steps:

• Make wontons.
• Make soup: In a large pot, combine broth, 4 cups water, and 1 teaspoon salt; bring to a boil. Add wontons one at a time; return to a boil. Reduce heat to medium, and simmer until wontons are just cooked through, 4 to 6 minutes. Stir in scallions, vinegar, and sesame oil; season with salt. Serve.

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.

WONTON SOUP

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.

ROUND 2 RECIPE - WONTON SOUP

Steps:

• Combine the meat from the spare rib, the carrot and the scallions in a small bowl. Make wontons by placing a tablespoon of filling in the center of each wrapper. Dampen the edges with water, then fold in half, point to point, and pinch together. Wrap the outside corners around and seal together.
• Heat the chicken broth in a medium saucepan over medium heat. When the broth has come to a simmer, add the wontons and the broccoli. Cook for 3 minutes, then ladle into serving bowls and serve hot.
• In a small bowl whisk together all the ingredients for the marinade. Cut the spareribs into individual ribs and put in a resealable plastic bag. Pour the marinade into the bag and toss to coat. Put the bag into a large bowl and refrigerate to let marinate for at least 2 hours or as long as overnight.
• Preheat the oven to 300 degrees F. Remove the spare ribs from marinade and arrange on a baking sheet, cover with foil and poke holes in the foil to vent. Reserve the marinade. Bake until the ribs are tender, about 1 1/2 hours.
• In the meantime, pour the reserved marinade into a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer the mixture until thick, about 30 minutes. Set aside.
• After 1 1/2 hours, remove the foil from the spareribs and raise oven temperature to 400 degrees F. Baste the ribs with the reduced marinade and roast in oven for 5 minutes. Turn and baste the ribs again with the remaining sauce and roast for an additional 5 minutes. Remove from the oven and arrange the ribs on a serving platter. Serve hot with Fried Noodles.
• Fried Noodles:
• Heat 1 cup canola oil in a medium heavy saucepan, to about 350 degrees F. Cut the wonton wrappers into 1/2-inch wide strips. Fry in batches until golden brown and drain on plate lined with a brown paper bag or paper towels.

WONTON SOUP FOR TWO

Steps:

• Combine ground pork, water chestnuts, soy sauce, egg whites, ginger, and garlic for wontons in a bowl.
• Place 1 wonton wrapper on a work surface with a point facing you so it looks like a diamond. Dip your finger in water and lightly moisten the bottom 2 edges of the wonton wrapper. Place 1 teaspoon of meat filling near the point closest to you. Pull the further corner over the meat to the corner nearest to you and seal the point. Gently squeeze the air out of the wonton with both hands while sealing the edges. Set the finished wonton on dry parchment paper. Repeat until the meat filling or the wontons are gone.
• Combine chicken broth and soy sauce for soup in a saucepan and bring to a boil. Reduce heat to medium; add 12 wontons, stirring gently so the wontons don't stick to each other, and cook for 4 minutes. Stir in kale and green onions and cook until heated through, 3 to 5 minutes. Remove pan from heat and stir in sesame oil and carrot. Ladle into two bowls and serve.

DECONSTRUCTED WONTON SOUP

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.