Wild About Her Wingman. Rules Are For Breaking. Love Him or Leave Him. Act Like You Love Me. Fake Fiance, Real Revenge. Luck of the Draw. Falling for Her Soldier. A Farmer's Choice short story. Kissing the Maid of Honor. Shut Up And Kiss Me. Flight of Her Life. Secret Affair with the Millionaire. Stranded with a Hero. Real Men Don't Quit. Real Men Don't Break Hearts. Undercover in the CEO's Bed. Best Friends with the Billionaire. When Harriet Came Home. When the CEO Calls. All Work and No Play. Love, Dogs And Other Catastrophes. The House on Gemini Square. How to write a great review.
Take a wonton wrapper on your left hand if you are right handed and paint edges of square lightly with cold water using your finger tip. Fold in half, triangle shape and seal it tightly by pinching edges together with your fingers. Paint one of lower side corners of triangle with water and bring right and left corner together water painted side down and press well to make traditional curved wonton shape. Repeat until you finish with wonton filling and rappers.
When your wontons are ready, discard solid ingredients from soup base and bring it to boil. Carefully add wontons and cook for 10 to 15 minutes. Wontons will be fully cooked in 3 minutes, but cook it longer so all flavor from wontons will melt in to soup. Taste and add salt and pepper to your taste at this point.
Transfer to a serving bowl, garnish with green onion, cilantro and pepper to your taste. In the photos, there is a green colored ingredient in the wonton filling but nothing green listed in the ingredient list for the filling… could you clarify? Thank you for telling me, it was missing at the ingredients list!! I made this tonight and it was so so yummy! Keep on cooking Kara!! I see your sugar was brown, my sugar is white.. I added thin sliced carrot and chopped broccoli for a couple of minutes of cooking before serving!
Category: novella
Easy to prepare and takes less than half hour of prep and cook time. Will be sharing this simple recipe with my friends and family, so thank you for making it available for all to enjoy! You just motivated me!!! Hi how long would I be able to keep the soup in the fridge if i want to make a batch for lunches during the week?
What a great tutorial and recipe! You can add anything that you want into this recipe not make wor wonton soup! Do you know the nutritional value of this soup?
Join Kobo & start eReading today
I made it and it is yummy. Just wondering how much bad fat versus good fat there is…. There is not a lot of fats in this recipe- the natural fat from pork but only 4 oz. So I actually consider this repose is pretty healthy. I cooked the soup two days in a row now and everyone loves it even my 3 year old. I used ground turkey instead of pork. For those wondering the nutritonal content, eating 6 wontons with ground turkey and broth is only calories and an amazing 12 grams of protein!
Hope that helps more readers here!! Thank you for sharing your recipe; it was delicious. This soup was absolutely delicious! The serving size is accurate. We doubled the broth and had 7 wontons each for a meal. The broth does require a tiny bit more salt but we allowed each person to season to taste so, in our opinion, the broth is perfect as is. Looking forward to trying the other recipes on your site. I do a lot of prepping and freezing so meals are quick at the end of the day. How cute your little 11 year old helped you making it! So please let us know how they did!
See a Problem?
So you make the wontons as shown in the video but instead of putting them in to the soup you freeze them? When you are using your frozen wontons do you just put the frozen wontons into the boiling broth or do you defrost them first? I made this recipe tonight and I want to thank you for posting such an awesome recipe. The detailed step-by-step instructions made the recipe foolproof. Awwwww You are so sweet Bev!! Do you do anything to the wontons before freezing? Or just single layer on cookie sheet then toss in a bag? Can you deep fry these wontons too? Unfortunately, my wontons did not hold together.
I wondered if there was any advice you could give. I did multiply the recipe, how do I infuse more flavor? This is a great video demonstration. Wonder what type of wrapper you used and how the condition was. I do it 4 times of this recipe many times. So I came across your video on Facebook. I love wonton soup so I decided to watch the video to see if I could make it.
I loved the video so much at I watched it twice. I love this soup! I made it for dinner tonight and it was a total hit. Thanks for the awesome recipe! Thank you so much for sharing your story, it means a lot to me!! Me and my daughter made this it was delicious but we had a little problem with the won tons falling apart any thoughts on what we may have wrong? Did you pat the wonton edges with water as I shown?
Next time, maker sure to seal the end more carefully! Could I do 5 cups of each -land add more from the others also? If you want to double this recipe, go ahead and just double up all of the ingredients. I made this tonight after a friend shared the link on FaceBook. The broth has so much flavor. Otherwise they continue to cook and turn to mush. Thanks so much, no more takeout soup for us! Hi i want to try this, but my brother bought a molo wrapper instead of a wonton… will there be a difference in taste or texture if i use the molo wrapper though?
I made these earlier this week. When you freeze leftover wontons do you let them thaw before putting them into the soup or can you put them in frozen? I love cooking and I love won ton soup at restaurants. This is the first time ever making it at home.
Recent Comments
Holy smokes is it delicious!!! Even though the dish looks intimidating to make, it is surprisingly easy once you try it out. There are many ways to prepare wonton filling and soup. For example, you can use ground chicken to make chicken wonton soup , use ground beef to make beef wonton soup , or add noodles into the soup to make Cantonese-style wonton noodle soup.
You can even use hot sauce as a base to make Sichuan-style spicy wontons. In this post, I want to introduce the most basic and classic version — it uses ground pork, shrimp, ginger, green onion, soy sauce, and a drizzle of sesame oil to make a rich and flavorful filling that tastes so, so good.
This is how we Northerners make wontons. We like to add plenty of aromatics and seasonings to make the filling very rich, so the wontons taste great, even by themselves.
- The Quest for Elena the Fair.
- Aurea templa: Der Apollo-Palatinus- und der Apollo-Sosianus-Tempel in Rom (German Edition).
- Cooking notes.
- L è ben vêr - Score.
- Reflexions Rising.
- Thriving at School.
- What is Kobo Super Points?!
In a Chinese kitchen, home cooks always hand-chop all the ingredients. This is because most Chinese families do not own a food processor. Plus, many people enjoy the texture that is made by hand chopping. If you want to make the prep easier, you can totally use a food processor or a blender to mix the filling. In this case, you can simply slice the ginger and green onion into coarse pieces. Add all the filling ingredients except the shrimp into a food processor.
Process until it forms a silky paste. Then add the shrimp and blend until the shrimp are finely chopped, but do not turn into a paste. The simplest way is to roll up the filling in a wrapper and press both loose ends together to lock in the filling.
Wonton Soup | RecipeTin Eats
To solve this problem, you can brush some water onto the edges of the wrapper with your finger, so the wrapper will stay together while cooking. My old wonton soup recipe published May 26th, introduced a traditional Chinese street vendor style soup base. However, after moving to the US, I did find it more difficult to find the ingredients to make the Northern-style soup. I love to wrap my wontons in a big batch and freeze them in small portions, so I can have freshly made wonton soup ready in 5 minutes on a busy weekday. Always use the square-shaped wrappers that are designed for making wontons.
I love to use the Hong-Kong-style wonton wrappers, because of their beautiful yellow color. I always use the brand shown in the picture below when I can find them. I avoid using wonton wrappers that are too small if edge is less than 3. This is one of the traditional Chinese ways to create a juicy filling, by beating liquid ingredients into the meat.
You should mix the ground meat in a circular motion until it forms a paste that is sticky and spongy. This means the liquid is well absorbed by the meat and the filling is firm enough to wrap. The wonton cooking time can be a bit tricky to put a number on because it can vary a lot depending on the wonton size.
In general, you want to keep an eye on the pot while cooking. Once the wontons float to the top, cook 1 to 2 minutes for small wontons, and 2 to 3 minutes for bigger wontons. The wonton wrappers should look semi-transparent. Transfer them to a bowl immediately.
The best way to serve wonton soup is to boil the soup base and the wontons fresh, and serve them immediately after cooking. But the longer you keep it there, the mushier the wontons will become. I understand that you might not want to cook a giant batch of wontons every time. You can use the slider to adjust the serving size, and the ingredient quantity will change accordingly.
Then you can see the quantity you need for each ingredient that goes into the soup base. Note, wonton soup base is quite flexible and you can adjust it according to your taste. You can also add some homemade chili oil to spice it up! I made a short video to show you just how easy it is. The video is slightly different from the recipe below because I recorded it a long time ago and it only contains the street-vendor-style soup base.
But the cooking process is the same. If you give this recipe a try, let us know! Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my Austin, Texas kitchen.
Your email address will not be published. Don't subscribe All Replies to my comments Notify me of followup comments via e-mail. You can also subscribe without commenting. This looks amazing, Maggie!
- Brinn and Ellees Fishy Adventure?
- Cacao (La cosmopolite) (French Edition).
- Reader Interactions!
- Long & short soup.
- A Bird Called Tabitha;
- Dynamic Web Services Integration and Execution;
Really not that difficult. Maggie, this wonton soup is wonderfully. So familiar and yummy. I have not make wonton soup for some days because it is really hot now. But I do miss the soup. The video is very comforting! Hi Elaine, thanks for stopping by and commenting! Yeah, this is not a dish for hot summer, but I do like it a lot on a rainy day. Glad you like the video. I dont care that it is summer! I love soup too for any season. Sometimes I store a lot of leftover wontons in the freezer and eat a lot.