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 1h15m Yield 8 Number Of Ingredients 10 Steps:
Mix pork, green onions, egg, and hot sauce for wontons together in a bowl; season with pepper. Refrigerate for 30 minutes. Place a heaping teaspoon of pork mixture in the center of a wonton wrapper. Moisten edges with water. Fold the bottom point to the top point, creating a triangle, and pinch to seal. Fold the outer 2 points in toward the center, pinching together. Repeat to form remaining wontons. Pour chicken broth in a pot and bring to a rolling boil. Add grated ginger. Add wontons and cook until they float to the surface, indicating they are ready, about 6 minutes. Serve, garnished with green onions and soy sauce.
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.
Time 46m Yield 6-8 serving(s) Number Of Ingredients 15 Steps:
Soup Base:. Place ingredients for soup base into a large soup pot and bring to a boil over medium heat. Once boiling, reduce heat to low, cover and simmer for 10 minutes to combine flavors. Remove broth from heat and set aside. Wontons:. Place 2 tbsp chicken stock and cornstarch into a large mixing bowl and stir to combine. Add minced scallions, minced ginger, pork, soy sauce, dry sherry, sesame oil, and sugar, and stir well. Fill a cup with water and set it nearby. Place a wrapper in front of you so that it looks like a diamond. Dip your finger in the water and moisten all 4 edges of the wrapper. Place about 1 tsp of the meat mixture in the center of the wrapper and fold in half over the filling to make a triangle. Press firmly along the sides to seal it and remove any excess trapped air. Moisten the left and right corners of the triangle and pinch them together. Place stuffed wonton on a wax paper lined baking sheet and cover lightly with a kitchen towel. Repeat until all wontons are made. Soup:. Bring reserved broth to a boil, cover and reduce heat to medium low. Add wontons to simmering broth. Stir occasionally until wonton filling is firm and cooked through - about 5 minutes. Stir in spinach leaves and cook for 30 seconds until they wilt. Serve hot.
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 25m Yield 4 servings Number Of Ingredients 7 Steps:
Place broth and cabbage in a large saucepan and set pan over medium-high heat. Bring to a simmer. Meanwhile, in a food processor, combine pork, soy sauce and sesame oil. Pulse 3 or 4 times until the pork is finely minced but not a paste. Arrange 16 wonton wrappers on a flat surface. Spoon filling onto the center of each wrapper, to within 1/4-inch of the edges (about 1 teaspoon per wrapper). Wet your fingers with water and pull up corners of the wontons to create individual “purses”. Pinch the edges together (with wet fingers) to seal. Place stuffed wontons in simmering broth. Cook 5 minutes, until wontons are tender and translucent. Remove from heat and stir in scallions.
More about “wonton soup recipes”
Time 40m Yield 4 servings (1 quart). Number Of Ingredients 10 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.
