Wonton Soup Or Fried Wonton Recipes

WONTON SOUP

Wonton Soup image

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

Ingredients

50 - 60 wonton wrappers ((Note 1))
200 g / 7 oz lean pork mince ((ground pork))
200 g / 7 oz peeled prawns / shrimp (, roughly chopped)
1 tbsp ginger (, finely grated (1.5" / 3cm piece))
2 shallots / green onions (, finely chopped (5 tbsp))
1 tbsp light soy sauce ((Note 2))
2 tbsp Chinese cooking wine ((Shaoxing wine) (Note 3))
1/2 tsp salt
2 tbsp sesame oil, toasted ((Note 4))
3 cups / 750 ml chicken broth ((Note 5))
2 garlic cloves (, smashed (6))
⅓" / 1 cm piece of ginger (, sliced (optional, but highly recommended))
1½ tbsp light soy sauce ((Note 2))
2 tsp sugar ((any))
1½ tbsp chinese cooking wine ((Note 3))
¼ - ½ tsp sesame oil
Shallots / scallions (, finely chopped)
Bok choy (, quartered, or Chinese broccoli cut into 10cm /4" lengths (optional))
40 - 50 g / 1.5 - 1.75 oz dried egg noodles per person (, (optional) (8))

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

WONTON SOUP

Wonton Soup image

A simple, light 'Chinese dumpling' classic ...whether in soup or fried, wontons will always bring you that mysteriously delicious taste of the Far East ...! Garnish with fresh scallions.

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

Ingredients

½ pound boneless pork loin, coarsely chopped
2 ounces peeled shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon finely chopped green onion
1 teaspoon chopped fresh ginger root
24 (3.5 inch square) wonton wrappers
3 cups chicken stock
⅛ cup finely chopped green onion

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.

Nutrition Facts : Calories 144.7 calories, Carbohydrate 15.3 g, Cholesterol 32.5 mg, Fat 4.2 g, Fiber 0.5 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 588.8 mg, Sugar 1 g

GREEK FRIED WONTONS

Greek Fried Wontons image

Wontons filled with feta and chicken and Greek sauce.

Provided by william porter

Categories Appetizers and Snacks Meat and Poultry Chicken

Time 42m

Yield 50

Number Of Ingredients 7

Ingredients

3 skinless, boneless chicken breasts
50 wonton wrappers
3 (12 fluid ounce) bottles tzatziki sauce
2 (8 ounce) packages feta cheese, crumbled
1 egg
1 tablespoon water
vegetable oil for frying

Steps:

Place chicken breasts in a pot; cover with 1 inch water. Bring to a boil. Reduce heat and simmer, covered, until chicken is no longer pink in the center, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Drain chicken and cool until easily handled, 5 to 10 minutes. Cut into small cubes.
Place chicken cubes in a blender; blend until easily scooped with a tablespoon.
Lay wonton wrappers on a flat work surface. Brush 1 teaspoon tzatziki sauce over the center of each wrapper. Top with 1 teaspoon chicken and 1 teaspoon feta cheese. Fold over and seal edges.
Whisk egg and water together in a small bowl. Brush over top of wontons.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry wontons in batches until golden brown, about 2 minutes per batch. Drain on paper towels.

Nutrition Facts : Calories 83.7 calories, Carbohydrate 6.4 g, Cholesterol 16 mg, Fat 20.2 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 168.4 mg, Sugar 1.1 g