Best Won Ton Soup With Pork And Snow Peas Recipes

WONTON SOUP RECIPE

Steps:

• Combine the water and chicken broth with fresh pressed garlic. Bring it to a boil.
• Add in the frozen wontons.
• Toss in the bok choy.
• Add in sliced shiitake mushrooms. Turn the heat to medium-high and let the soup simmer for about 15 minutes or until the wontons float to the top.
• Add in the soy sauce and sesame oil. Remove from heat.
• Garnish with green onions and serve right away. Enjoy!

HOMEMADE WONTON SOUP

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.

PORK WONTON SOUP

Steps:

• Whisk rice wine and cornstarch together in large bowl. Add ground pork, 2 tablespoons green onion, soy sauce, ginger, sesame oil, and sugar; stir until well combined and paste-like, about 10 minutes. Cover and refrigerate for 1 hour.
• Place about 1 tablespoon pork mixture in the middle of a wonton wrapper. Brush edges with beaten egg and pinch edges to seal, creating a small pouch. Repeat with remaining wonton wrappers and pork mixture. Refrigerate until ready to use.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. Remove and distribute evenly among 4 soup bowls.
• Place wontons in steamer basket and steam until pork is no longer pink inside, about 10 minutes. Remove and place in soup bowls alongside vegetables.
• Heat chicken broth and water in a saucepan until hot, 5 to 7 minutes. Pour hot broth mixture evenly into soup bowls atop vegetables and wontons. Sprinkle 1/4 cup chopped green onion evenly over each bowl.

EASY WON TON SOUP

Steps:

• Bring large kettle of water to boil for won ton.
• Put chicken broth in another large pot on low heat to simmer.
• Do not place cooked won ton in boiling or bubbling broth as it will tear them up.
• Mix together pork, seafood, salt, pepper, sesame oil, egg and sugar in a food processor until well mixed.
• Place 8- 10 wrappers on counter.
• Spoon 1 tsp of won ton mixture on each wrapper.
• To help seal, baste 2 edges of wrapper with milk.
• Fold into triangle and seal with finger.
• Place the 8- 10 filled wrappers in boiling water in kettle for 3 minutes.
• Remove gently with sieve and place in chicken broth.
• Continue batches until won ton filling is used up.
• If you have extra filling, it can be formed in a ball, boiled and placed in broth as a meatball.
• To increase recipe I use approximately.
• 2 to 1 pork to seafood.
• If you like vegetables in your broth, you can add to your personal liking.
• Total time to prepare and cook is about 30-40 minutes as you are preparing one batch as you are cooking the other batch.

WOR WONTON SOUP DELUXE

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.