Time 36m Number Of Ingredients 16 Steps:
Add ground pork, scallions, ginger, light soy sauce, Shaoxing wine, salt, white pepper and 3 tablespoons of chicken stock to a mixing bowl. Swirl constantly to combine until the meat fully absorbs the liquid and becomes a sticky paste. With your fingertip, wet the edge of a wonton wrapper with a little water. Place some pork filling in the middle. Fold the wrapper into a rectangle. Press to seal the edge. From the folded side, wet one corner then place the other corner on top. Press to seal (see video below). In a saucepan, heat the chicken broth to a boiling point. Set aside for later use. While the broth is heated, bring plenty of water in a separate pot/wok to a full boil. Gently put in the wontons. Move them around with a spoon to avoid sticking. You may need to cook them in batches (see note 3). When the wontons rise from the bottom and float on the surface, continue boiling for a further 1½ minutes or so. Put in bok choy and cook for another 20 seconds. Add salt, ground white pepper and sesame oil to 4 serving bowls, then top up each one with the heated broth. Fish out the wontons and bok choy and put them to the bowls. Garnish with scallions and chili oil (if using). You may freeze uncooked wontons right after they’re assembled (Do not leave them on the counter for too long). Lay them in a single layer on a tray lined with parchment paper. Once completely frozen, transfer them to airtight bags or containers. Cook frozen wontons: Do not defrost. Follow the same method above.
Time 1h5m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Add all meat filling and let set for 30 minutes. Mix the chopped cabbage with the pork. Method:. Set out ten wonton wrappers on a counter surface. Place 3/4 teaspoon of the filling in the center of each wonton wrapper. Have a cup of water handy. Moisten both index fingers with water. With a corner pointing up, moisten two adjoining edges of the corner with water. Repeat with all ten wontons. Bring the opposite corner up and fold together over the filling to make a triangle. Run your fingers along edge to seal tightly. At the bottom,fold the remaining side corners together; moisten and seal tightly. In a large saucepan, bring the chicken broth to a boil over medium/high heat. Using a spatula to remove wontons from counter, drop in the ten wontons, stirring gently. Place lid on saucepan and reduce the heat to medium. When the broth returns to a boil and the wontons start to float, remove pan from the heat. With a strainer, transfer the wontons from the pan to 6 individual soup bowls. Repeat until all forty wontons are cooked through. Pour hot broth over wontons. Add a bit of cabbage and scallion tops to each bowl and serve.
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.
Number Of Ingredients 18 Steps:
For the wontons: Bring a large pot of salted water to a boil. Add bok choy, and cook until bright green, about 2 minutes. Drain, and let cool slightly. Press to remove excess liquid. Roll bok choy in a clean kitchen towel, and squeeze to remove any remaining liquid. Transfer to a food processor, and coarsely chop. Add pork and ginger, and pulse until mixture forms a coarse puree. Transfer to a bowl, and stir in soy sauce, wine, sugar, 1/4 teaspoon salt, and the pepper. Place 1 wonton wrapper on a work surface. Spoon 1 tablespoon filling onto center of bottom half of wrapper. Lightly moisten edge of wrapper with a finger dipped in water. Fold top edge over filling to form a rectangle, gently pressing around the filling to squeeze out any air and seal the edges. With folded edge facing you, gently pull the 2 corners of the folded edge together to meet, pinching to seal with a dab of water. Flip up the sealed edge like the brim of a hat. Place wonton on a parchment-lined baking sheet, and cover loosely with a clean kitchen towel. Repeat. (Wontons can be frozen in a single layer on a baking sheet for 1 hour, then transferred to airtight containers and frozen for 2 weeks.) For the soup: Thinly slice 2 scallions, and reserve. Gently crush remaining 6 scallions with a chef’s knife, and place in a stockpot along with chicken, ginger, peppercorns, drained mushrooms, and the cold water. Bring to a boil, and skim foam from top. Add wine, reduce heat, and simmer very gently for 2 1/2 hours. Strain mixture through a fine sieve lined with cheesecloth, reserving mushrooms and discarding remaining solids. Rinse mushrooms, and reserve. Let broth cool completely. Skim fat from surface. (Broth can be refrigerated in an airtight container for up to 5 days or frozen for up to 1 month.) Add mushrooms and soy sauce to broth, and bring to a simmer. Season with salt to taste. Reduce heat to low, and cover to keep hot. Bring a large pot of water to a boil. Add half of the wontons. As soon as wontons rise to the surface, add 1 cup cold water to pot. When wontons return to surface, remove with a slotted spoon, and place in the hot broth. Repeat with remaining wontons. To serve, place 3 wontons in each bowl, and ladle soup over top. Sprinkle with reserved scallions.
Time 1h15m Yield 8 Number Of Ingredients 10 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.
Time 40m Number Of Ingredients 7 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.
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.
Time 1h5m Yield 4 serving(s) Number Of Ingredients 20 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.
