Wor Wonton Soup Deluxe Recipes

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HOMEMADE WOR WON TON SOUP



Homemade Wor Won Ton Soup image

A flavorful soup filled with vegetables, wontons and shrimp.

Provided by Holly Nilsson

Categories     Soup

Time 1h

Number Of Ingredients 17

8 ounces ground pork
4 green onions (finely chopped)
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 egg white
1 ½ teaspoons cornstarch
30 wonton wrappers
4 cups mixed vegetables (broccoli, carrots, bok choy and celery)
8 cups chicken broth
2 tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons fresh ginger
⅓ cup fresh basil leaves (sliced)
3 tablespoons green onions
1 clove garlic (minced)
24 medium shrimp (defrosted and tail removed)

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 broth to a boil. Add vegetables, soy sauce, sesame oil, ginger, carrots and celery. Let boil 2 minutes.
  • Add in wontons, bok choy and broccoli and let boil about 5 minutes. Add in shrimp in the last 3 minutes. Remove from heat, add remaining ingredients and serve immediately.

Nutrition Facts : Calories 283 kcal, Carbohydrate 34 g, Protein 17 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 1611 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving

WOR WONTON SOUP



Wor Wonton Soup image

"WOR" in Chinese means "everything", so Wor Wonton Soup means a wonton soup that has everything in it... This is a meal in itself!

Provided by Alan Leonetti

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 20

1 1/2 lbs ground pork
8 medium cooked shrimp (chopped)
12 medium cooked shrimp (or more)
1 cooked pork chop (thinly sliced strips)
1 chicken breast (cooked or fried and cut into thinly sliced strips)
1/2 lb sliced mushrooms
1 (8 ounce) can sliced water chestnuts
1 teaspoon chopped gingerroot
1 egg (beaten)
2 hard-boiled eggs, sliced
1 teaspoon sherry wine
1 teaspoon soy sauce
3 tablespoons sesame oil
2 tablespoons flat-leaf Italian parsley (minced)
1 teaspoon garlic powder
7 cups chicken broth
1 (6 -8 ounce) package snow peas (optional)
1 bunch scallion (thinly sliced)
salt and pepper
egg roll wrap (makes larger wontons)

Steps:

  • Heat a large non-stick skillet over medium-high heat until hot.
  • Add ground pork and brown until no longer pink.
  • Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, 2 tablespoons minced flat-leaf parsley, garlic powder, 4 thinly sliced scallions, salt and pepper to taste.
  • Continue cooking 3 to 5 minutes.
  • Add the cooked chopped shrimp.
  • Remove from heat, mix thoroughly and allow to cool slightly.
  • That is your filling for the wontons.
  • Place a small amount of water into a small bowl to use for sealing the wontons.
  • Place a tablespoon or more of the filling into the center of each wrapper.
  • Moisten edges with water, fold up corner of wrapper over the filling and press firmly to seal.
  • It will look like a triangle.
  • Hold filled wonton by the tip with the longest side down.
  • Gently wrap corners around filled part, moisten with water and gently pinch to seal.
  • The finished wonton resembles a nurse's hat.
  • Set wontons aside on an oiled plate& continue with remaining wontons.
  • The reason for oiling the plate is to prevent wontons from sticking.
  • Place the chicken broth& 2 tablespoons of sesame oil into a large pot and bring to a light boil.
  • Add sliced mushrooms, sliced water chestnuts and snow peas.
  • Add wontons individually and cook until they float, about 1 or 2 minutes.
  • Ladle soup into individual large soup bowls with as many wontons per person as desired.
  • Top with strips of pork, strips of chicken, as many whole cooked shrimp as desired, and several slices of hard-boiled egg.
  • Garnish with sliced and cut up pieces of scallions and Italian flat-leaf parsley on top and serve.

WOR WONTON SOUP DELUXE



Wor Wonton Soup Deluxe image

Make and share this Wor Wonton Soup Deluxe recipe from Food.com.

Provided by the-cat-did-it

Categories     Stocks

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 25

1 (10 ounce) package egg roll wraps or 1 (10 ounce) package wonton wrappers
20 medium shrimp, cooked
3 tablespoons rice wine or 3 tablespoons dry sherry
1 teaspoon gingerroot, chopped
1 teaspoon soy sauce
1 tablespoon sesame oil
2 tablespoons parsley, minced
1 egg, beaten
1 teaspoon garlic powder
4 scallions, thinly sliced
salt
pepper
1 chicken breast, cooked and thinly sliced
20 medium cooked shrimp
1 (16 ounce) package barbecued pork
2 tablespoons sesame oil
1 cup bok choy, sliced
1/2 lb mushroom, sliced
5 dried black mushrooms
1 (8 ounce) can water chestnuts, sliced
1 teaspoon gingerroot, chopped
1 (6 ounce) package snow peas, trimmed
1 (15 ounce) can baby corn
1/2 lb broccoli, cut into small pieces
7 cups chicken broth

Steps:

  • For Wontons:.
  • Heat a large non-stick skillet over medium-high heat until hot.
  • Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, minced flat-leaf parsley, garlic powder, 4 thinly sliced scallions, salt and pepper to taste.
  • Continue cooking 3 to 5 minutes.
  • Add the cooked chopped shrimp.
  • Remove from heat, mix thoroughly& allow to cool slightly.
  • Place a small amount of water into a small bowl to use for sealing the wontons.
  • Place a tablespoon or more of the filling into the center of each wrapper.
  • Moisten edges with water, fold up corner of wrapper over the filling and press firmly to seal. It will look like a triangle.
  • Hold filled wonton by the tip with the longest side down.
  • Gently wrap corners around filled part, moisten with water and gently pinch to seal.
  • The finished wonton resembles a nurse's hat.
  • Set wontons aside on an oiled plate & continue with remaining wontons.
  • The reason for oiling the plate is to prevent wontons from sticking.
  • FOR THE SOUP:.
  • Soak black mushrooms in warm water for about 20 minutes. Discard stems.
  • Place the chicken broth & 2 tablespoons of sesame oil into a large pot and bring to a light boil.
  • Add sliced water chestnuts, baby corn, bok choy and black mushrooms. Let resume boil.
  • 5 minutes before serving add the brocoli, mushrooms, shrimp.
  • 1-2 minutes before serving add the snow peas, 1/2 of the chicken, 1/3 of the barbecue pork and add the wontons one at a time so they do not stick together. Allow the heat and serve immediately.
  • Ladle soup into individual large soup bowls with as many wontons per person as desired.
  • Top with remaining strips of pork, strips of chicken, as many whole cooked shrimp as desired, and several slices of hard-boiled egg.
  • Garnish with sliced and cut up pieces of scallions & Italian flat-leaf parsley on top and serve.

Nutrition Facts : Calories 442.4, Fat 15.4, SaturatedFat 4.2, Cholesterol 157.3, Sodium 895.7, Carbohydrate 39.4, Fiber 4.1, Sugar 5.1, Protein 36.1

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

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

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.

HOMEMADE WONTON SOUP



Homemade Wonton Soup image

This is a recipe I have perfected on my own through the years. I am one who never measures, so take the measurements as a guide, not as law. This recipe is one that my family members beg me to make all the time! Enjoy!

Provided by Starry Night

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 16

1 bunch green onions, cut into 1/2-inch pieces, divided
6 fresh mushrooms, sliced
1 pound ground pork
1 tablespoon sesame oil
1 tablespoon soy sauce
1 egg
¼ cup dry bread crumbs
¼ teaspoon salt
½ teaspoon ground black pepper
1 (16 ounce) package wonton wrappers
8 cups chicken broth
16 uncooked medium shrimp, peeled and deveined
1 medium head bok choy, torn into 2-inch pieces
16 snow peas
1 dash soy sauce, or to taste
1 dash sesame oil, to taste

Steps:

  • Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
  • Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
  • Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 40.5 g, Cholesterol 95.3 mg, Fat 12.1 g, Fiber 3.3 g, Protein 22.9 g, SaturatedFat 3.8 g, Sodium 683.3 mg, Sugar 2.7 g

WONTON SOUP



Wonton Soup image

Making this classic Chinese soup is a lot of fun and easier than you might think -- it's the perfect snow-day activity.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 7

24 rectangular (3 1/2-by-3-inch) or square wonton wrappers
1 recipe Wonton Filling
2 cans (14.5 ounces each) reduced-sodium chicken broth
Coarse salt
3 scallions, thinly sliced on the diagonal
2 to 3 teaspoons rice vinegar
1/2 teaspoon toasted sesame oil

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.

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