WONTON SOUP
A super easy, light and comforting wonton soup that you can make right at home - and it tastes 1000x better than ordering out!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a large bowl, combine shrimp, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, Sriracha and pepper.* To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside. Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in chicken broth, mushrooms and 2 cups water. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in bok choy and green onions. Stir in miso paste until well combined, about 1-2 minutes. Stir in wontons until cooked through, about 2 minutes. Serve immediately.
PORK WONTON SOUP
Steamed pork-filled wontons and steamed vegetables make a hearty and satisfying soup.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 2h20m
Yield 4
Number Of Ingredients 18
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.
Nutrition Facts : Calories 513.4 calories, Carbohydrate 57.6 g, Cholesterol 106 mg, Fat 16.1 g, Fiber 10.2 g, Protein 32.4 g, SaturatedFat 5.3 g, Sodium 846.2 mg, Sugar 5.2 g
WONTON SOUP
Note: If you plan on saving any of this soup for leftovers, you might consider cooking the wontons in a separate pot of boiling water before adding them to the broth for serving. Because the wontons themselves are coated with cornstarch, they will make the soup cloudy, thick, and starchy, if allowed to sit in the soup for any length of time. You won't have this problem, however, if you choose to serve the soup immediately.
Provided by Emeril Lagasse
Categories appetizer
Time 1h30m
Yield about 2 quarts, 6 to 8 servings
Number Of Ingredients 15
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
Steps:
- Wontons:
- Combine the first 5 ingredients in large bowl and mix together thoroughly. Place 1/2 teaspoon of filling in the center of each wonton wrapper. Moisten the sides of wrapper with water and then fold diagonally in half to form a triangle. Moisten the edges of the triangle and bring both points of the triangle base towards the center to form a wonton shape. Set aside.
- Soup:
- In a soup pot, saute the chicken strips and minced garlic in the vegetable oil. Add the chicken stock, soy sauce, sesame oil, and barbecue pork. Simmer for 15 minutes on medium heat. Add the dumplings and cook for another 10 minutes. Drain the bamboo shoots and water chestnuts; add to soup pot. Add the frozen vegetables and simmer for another 10 minutes.
SIMPLE WONTON SOUP
This simple wonton soup recipe is so delicious and easy to follow. The wontons can be frozen, boiled and added to stock to make wonton soup any time of day.
Provided by Sarah
Categories Soups and Stocks
Time 2h
Number Of Ingredients 10
Steps:
- Start by thoroughly washing the vegetables. Bring a large pot of water to a boil and blanch the vegetables just until wilted, about 60-90 seconds. Drain and rinse in cold water.
- Grab a good clump of veg and carefully squeeze out as much water as you can. Very finely chop the vegetables (you can also speed up the process by throwing them in the food processor). Repeat until all the vegetables are chopped.
- In a medium bowl, add the finely chopped vegetables, ground pork, 2 1/2 tablespoons sesame oil, pinch of white pepper, 1 tablespoon soy sauce, 1/2 teaspoon salt, and 1-2 tablespoons Shaoxing wine. Mix very thoroughly until the mixture is totally emulsified-almost like a paste.
- Now it's time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.
- Hold the bottom two corners of the little rectangle you just made (the side where the filling is) and bring the two corners together. You can use a bit of water to make sure they stick. And that's it!
- At this point, you can cook (boil) and taste a couple of wontons and adjust the seasoning of your filling to taste--you can always add a little more Shaoxing wine, soy sauce, sesame oil, salt, and/or white pepper to your liking.
- Once you're happy with the flavor of the filling, keep assembling until all the filling is gone. Place the wontons on a baking sheet or plate lined with parchment paper, and make sure they are not touching (this will prevent sticking).
- If you'd like to freeze your wontons right away, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to freezer bags once they're frozen. They'll keep for a couple of months in the freezer, and be ready for wonton soup whenever you want it.
- To make the soup, heat your chicken stock to a simmer and add 2-3 teaspoons sesame oil and white pepper and salt to taste.
- Bring a separate pot of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a swirling, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom. If they do stick, don't worry, They should come free once they're cooked. Once they're floating, boil them for another 1-2 minutes. Take care not to overcook them - mushy wontons are a sin! Remove the wontons with a slotted spoon and put them in bowls.
- Pour the soup over the wontons and garnish with scallions. Serve!
Nutrition Facts : Calories 353 kcal, Carbohydrate 40 g, Protein 15 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 889 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
WON TON SOUP
This isn't really a soup, strictly speaking. It's more like delicious dumplings with a spoonful or two of broth ladled over them. Perfection!
Provided by Heirloom
Categories Chinese
Time 55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For the Won Tons:.
- Mix all Won Ton filling ingredients together in a medium bowl.
- Spoon about a teaspoon of filling onto each Won Ton skin and, wetting the edges, fold in half to seal, or into whatever dumpling shape you prefer.
- Repeat until all filling is used.
- Heat 3 quarts lightly salted water to a boil in a large soup pot.
- Boil Won Tons about 5-7 minutes, or until cooked through. Test by cutting one in half with a knife, if unsure, to ensure filling is cooked through.
- For the Broth:.
- In a medium sauce pot heat broth, soy sauce, sesame oil, green onion and garlic to a boil.
- Add spinach and cook until wilted.
- In a shallow, pasta-style bowl place 4-5 dumplings and ladle spinach and broth over top.
HOMEMADE WONTON SOUP
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
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
WON TON SOUP WITH PORK AND SNOW PEAS
Tasty little "envelopes" of meat and vegetables in chicken stock seasoned with fresh ginger root, sesame oil and soy sauce. You can use purchased won ton wrappers, or make your own. Use home prepared chicken stock, or canned. The time spent on preparing this recipe is up to you. The recipe came from a basic cookbook that explains the art of Chinese cuisine. It's definitely a recipe you can "make from scratch," or take some shortcuts and still have an excellent won ton soup. My preparation time listed is just a guesstimate. If you choose not to make your own won ton wrappers, find them in the produce or freezer department at your market.
Provided by Breez
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Additional salted water is to be used to pre-cook won tons before placing in broth.
- Put water and 1 tsp salt in a stock pot; when all wrappers are filled, heat water to a boil.
- Combine stock ingredients (excepting snow peas,) in a 2 quart stock pot; gently simmer while preparing won tons.
- Mix all filling ingredients in a pie pan, then flatten mixture to cover the base of the pan; divide (as cutting a pie) into 12 wedges so each won ton will contain similar amounts of filling.
- Keep unfilled/filled wrappers covered with a damp towel to keep them from drying.
- Place each portion of filling on the center of a wrapper; moisten the edges of the wrapper with water, then fold like an envelope, making sure all edges are adhered.
- When all wrappers are filled, gently drop into boiling salted water; add 1/2 cup cold water and return to a boil, stirring gently so won tons don't stick to bottom of pan.
- When won tons begin to float, cook for an additional minute then remove from water and drain; won tons will adhere to each other, so separate them.
- Remove scallions/green onions and ginger slice from simmering broth and add halved snow peas and drained won tons; heat thoroughly, then portion 3 won tons in 4 bowls, with snow peas and broth divided among the bowls.
Nutrition Facts : Calories 341.4, Fat 17.1, SaturatedFat 5.3, Cholesterol 55.5, Sodium 1961.9, Carbohydrate 21.1, Fiber 2.9, Sugar 1.2, Protein 24.1
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