Wonton Soup Without Ginger Recipes

WONTON SOUP

Steps:

• To Make The Wontons: In a bowl combine all the filling ingredients.
• Open the wonton wrappers and keep them under a dampened cloth.
• Place a wrapper on a surface with a corner pointing toward you. Brush the egg wash along the four edges of the wrapper. Place a second wrapper on top and press the edges together to seal. Put 2 teaspoons of filling on the center of the wrapper. Pick up the corner closest to you and fold the wrapper over the filling, making a triangle with the long side at the bottom, closest to you.
• Press down on the edges to seal in the filling while at the same time pushing out any air. Put egg wash on the top of the left tip and the bottom of the right tip. Keeping the wonton flat on the surface, bend the tips toward you and cross them, putting the right tip on top of the left tip. Squeeze together to seal. Repeat with remaining filling. Reserve prepared wontons on a tray covered with a cloth. You can keep formed wontons in your refrigerator for up to 3 hours, or, to keep them longer, freeze them on the tray and, when frozen, knock tray on edge of table to loosen them and put them into plastic bag, seal it and return them to the freezer. They will keep for up to 1 month.
• To Make The Broth: Heat 1 gallon or water to a boil in a stockpot.
• Add pork neck bones, fowl, ham bone, dried fish, ducks feet, chicken wings, celery, carrots, onions and scallions.
• Bring to a boil and simmer 1 1/2 hours, then drain.
• To drained stock add yellow food coloring, msg, wontons, bok choy, and slivers of pork. Simmer for 10 minutes and serve.

WONTON SOUP WITHOUT GINGER

Steps:

• Whisk together sugar, cornstarch, oyster sauce, and 1 tablespoon sesame oil in a large bowl; add the ground pork, shrimp, and 1 chopped green onion and mix to combine.
• Lay one wonton skin like a baseball diamond in front of you. Using your finger, brush beaten egg around the outer edge of the wonton skin. Place 1 tablespoon of pork mixture onto the middle of the wonton skin. Fold 'home run' corner to '2nd base' corner and press down creating a triangle. The meat filling lump is at the bottom of the triangle. Brush egg mixtures at the '1st base' and '3rd base' corners of the triangle. Fold each base corner over the meat filling lump and over each other. Brush egg mixture at the '2nd base/homerun' corner of the triangle and fold behind the meat filling lump. This is one wonton. Repeat until there are no more mixture or wrapper skins. Keep the wontons covered with a wet towel to prevent from drying."
• Mix together the chicken stock, soy sauce, 2 tablespoons sesame oil, and 2 green onions in a pot over medium-high heat. Bring this to a boil; reduce heat to medium-low and simmer for 15 minutes. Add the bok choy and return to a boil until the bok choy is tender, about 5 minutes.
• Bring a large pot of salted water to a boil; boil wontons for 3 to 5 minutes, stirring occasionally to prevent wontons from sticking to each other or to the edges of the pot.
• Place wontons in a soup bowl and ladle soup over wontons to serve. Garnish with chopped green onions.