Zesty Wor Wonton Soup Recipes

ZESTY WOR WONTON SOUP RECIPE

Steps:

• Set out a medium mixing bowl. Add ground pork or chicken, scallions, soy sauce, garlic, ginger, sesame oil, and crushed red pepper. Mix until well combined.
• Lay out several wontons wrappers. Set out a small dish of water to act as glue. Place 1 ½ teaspoons of the met filling in the center of each wonton. Use your finger to paint a line of water along two connected edges. Fold the wet corner up to meet the opposite corner. Use your fingers to close and seal the edges of the wonton wrapper, making a triangle shape.
• Now use your finger to dampen the two bottom corners. Bring them together and pinch to seal. Repeat with the remaining wonton wrappers and filling.
• Set a large 6-8 quart saucepot over medium-high heat. Add the sesame oil, garlic, and ginger. Sauté for 2 minutes, to soften the aromatics, then pour in the chicken broth and soy sauce. Bring to a simmer. Simmer the soup base for 10 minutes.
• Meanwhile, load soup bowls with shredded chicken, bok choy, sliced mushrooms, and scallions. (These ingredients will steep in the hot broth, "Hot Pot" style!)
• Once the soup has simmered 10 minutes, reduce the heat, and gently lower the wontons into the soup. Simmer on medium-low for 2-3 minutes. (DO NOT over-cook the wontons or they will open up and disintegrate into the soup.) Then ladle the wonton soup broth into the bowls. Serve hot.

WONTON SOUP

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.

WONTON SOUP WITH A KICK

Steps:

• Combine chicken broth, soy sauce, sesame oil, rice wine vinegar, lemon juice, garlic, chile-garlic sauce, and salt in a large pot over medium heat; bring to a simmer and cook until hot, about 10 minutes.
• While the broth simmers, bring water to a boil in a separate pot. Cook wontons in boiling water until heated through, about 5 minutes. Remove from water with a slotted spoon and add to the soup.

WOR WONTON SOUP

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.