Recipes for "wonton soup"

Gather all ingredients.

To make the wontons: Mix pork, shrimp, rice wine, soy sauce, brown sugar, green onions, and ginger together in a large bowl until well combined. Let stand for 25 to 30 minutes.

Spoon about 1 teaspoon filling onto the center of a wonton wrapper. Moisten all four wrapper edges with water and fold over filling to make a triangle; press the edges firmly to seal.

Bring left and right corners together above filling; overlap the tips of these corners, moisten with water, and press together to seal. Repeat until all wrappers have been filled and sealed.

To make the soup: Bring chicken stock to a rolling boil in a pot. Gently drop in wontons and cook for 5 minutes.

Ladle into bowls and garnish with green onions.

Enjoy!

Combine chicken broth, soy sauce, sesame oil, rice wine vinegar, lemon juice, garlic, chile-garlic sauce, and salt in a large pot over medium heat; bring to a simmer and cook until hot, about 10 minutes.

While the broth simmers, bring water to a boil in a separate pot. Cook wontons in boiling water until heated through, about 5 minutes. Remove from water with a slotted spoon and add to the soup.

Mix pork, shrimp, water chestnuts, salt, and pepper together in a large bowl. Reserve 1/3 of the filling mixture for soup. Wrap about 1 tablespoon of remaining filling in a wonton wrapper. Repeat until all filling is used up.

Heat olive oil in a large pot over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Stir in chicken and reserved filling. Mix well. Add chicken broth; season with salt and pepper. Bring to a boil. Drop filled wontons into soup one by one. Boil until wontons float to the top, 3 to 5 minutes. Add bok choy; boil until tender, about 2 minutes more. Garnish with green onions.

Whisk together sugar, cornstarch, oyster sauce, and 1 tablespoon sesame oil in a large bowl; add the ground pork, shrimp, and 1 chopped green onion and mix to combine.

Lay one wonton skin like a baseball diamond in front of you. Using your finger, brush beaten egg around the outer edge of the wonton skin. Place 1 tablespoon of pork mixture onto the middle of the wonton skin. Fold 'home run' corner to '2nd base' corner and press down creating a triangle. The meat filling lump is at the bottom of the triangle. Brush egg mixtures at the '1st base' and '3rd base' corners of the triangle. Fold each base corner over the meat filling lump and over each other. Brush egg mixture at the '2nd base/homerun' corner of the triangle and fold behind the meat filling lump. This is one wonton. Repeat until there are no more mixture or wrapper skins. Keep the wontons covered with a wet towel to prevent from drying."

Mix together the chicken stock, soy sauce, 2 tablespoons sesame oil, and 2 green onions in a pot over medium-high heat. Bring this to a boil; reduce heat to medium-low and simmer for 15 minutes. Add the bok choy and return to a boil until the bok choy is tender, about 5 minutes.

Bring a large pot of salted water to a boil; boil wontons for 3 to 5 minutes, stirring occasionally to prevent wontons from sticking to each other or to the edges of the pot.

Place wontons in a soup bowl and ladle soup over wontons to serve. Garnish with chopped green onions.

1. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add the bok choy and cook 3-4 minutes until charred on the edges. Transfer to a plate.

2. To the same Dutch oven, add 1 tablespoon oil, the mushrooms, shallots, garlic, and ginger. Cook 3-5 minutes, until fragrant. Stir in the broth and bring to a boil over high heat. Add the wontons and cook until they float, 2-3 minutes. Stir in the bok choy, soy sauce, and rice vinegar. Remove from the heat.

3. To make the chili oil: combine everything in a small bowl.

4. Divide the bok choy between bowls, then ladle the soup over. Top each bowl with green onions. Serve the chili oil on the side.

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.

Place chicken stock in a large saucepan or Dutch oven over medium-high heat. Cut white parts of green onions into 1-inch pieces and add to broth. Add garlic clove. Thinly slice 1 inch ginger (or 1 teaspoon ground)  and add to stock. Add 1 tablespoon soy sauce, vinegar, brown sugar and 1/2 teaspoon salt. Bring mixture to a boil, stirring occasionally.

Place pork in a bowl. Finely slice remaining green parts of green onions. Set aside 3 tablespoons for garnish. Add remaining onions to the bowl; grate in remaining 2-inch piece of ginger. Add remaining soy sauce, remaining salt, sesame oil, and cornstarch to the bowl; mix until well combined.

Form mixture into 1-inch balls and add to broth. Alternatively, use a small spoon to drop heaping teaspoons full of meat into broth. Reduce heat to a simmer; cook 5 minutes. Add wonton wrappers, bok choy, and additional soy sauce to taste. Cook 8 minutes, stirring occasionally.

Serve with reserved green onions and hot sauce or chili crisp if desired.

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.

Make the wontons: Mix pork, green onions, egg, hot sauce, and pepper together in a bowl. Refrigerate for 30 minutes.

Place a heaping teaspoon pork mixture in the center of a wonton wrapper. Moisten the edges with water. Fold the bottom point to the top point, creating a triangle, and pinch to seal. Fold the outer two points in toward the center and pinch together. Repeat to form remaining wontons.

Make the soup: Pour chicken broth into a pot and bring to a rolling boil. Add grated ginger, then add wontons; cook until wontons float to the surface, about 6 minutes.

Garnish each bowl with green onions and soy sauce.

Gather all ingredients.

Beat egg in a medium bowl. Mix in 1/3 cup water.

Combine flour and salt in a large bowl. Create a well in the center of the flour mixture and slowly pour in egg and water.

Mix well. If the mixture is too dry, increase the amount of water 1 teaspoon at a time until a pliable dough has formed.

Knead dough on a lightly floured surface until elastic.

Cut dough into two separate balls. Cover dough balls with a damp cloth for a minimum of 10 minutes.

Cut each ball into four equal pieces.

Roll the pieces into 10 ½ x 10 ½-inch squares. Then cut each square into nine 3 ½ x 3 ½-inch squares for a total of 72 wonton wrappers. Use in any wonton recipe.

In a large pot, add the chicken and the 15 cups of water. Bring the water to a boil over high heat, then reduce the heat to maintain a low simmer. You do not want a hard boil. Occasionally, use a large spoon or skimmer to skim and discard the foam that floats to the top of the water.

Simply Recipes / Vivian Jao

Add the onions, garlic, scallions, and ginger and simmer, skimming the foam occasionally, for 2 to 2 1/2 hours.

Simply Recipes / Vivian Jao

Simply Recipes / Vivian Jao

Set a large fine mesh sieve over a pot large enough to hold 8 to 10 cups of liquid. Use a ladle to transfer the broth and solids into the sieve. The broth will be easier to strain once you discard the solids, so try to transfer all the solids into the sieve first. If the sieve gets too full, you can discard the solids as you go. The chicken will be mealy so I discard it as well, but you are welcome to keep it for another use if you’d like.

Add the preserved vegetables, if using, and cover the pot, keeping it warm over low heat. If not using the preserved vegetables, season the broth to taste with salt.

If not using immediately, let the broth cool and then transfer it into a lidded container. Refrigerate it until ready to use.

Rinse the same large pot used to make the stock, fill it two thirds of the way up with water, and set it on the stove. You will use it to cook the wontons.

Simply Recipes / Vivian Jao

In a large bowl, add the pork, scallions, garlic, ginger, egg, Shaoxing wine, water, sesame oil, cornstarch, sugar, salt, and black pepper. Using chopsticks or a wooden spoon, beat the mixture vigorously in one direction until lightened in color, pasty, and sticky, at least 5 minutes.

Simply Recipes / Vivian Jao

Simply Recipes / Vivian Jao

Transfer the filling into two small, lidded containers (like plastic deli pint containers) and chill until ready to use. The filling can be used immediately but it will be easier to work with when chilled for about 30 minutes. You will work with one container at a time while the other stays chilled.

Line two sheet pans with parchment or wax paper, or lightly dust them with flour. Set the container of filling over a bowl of ice water to keep it chilled while you make the wontons.

Unwrap the wonton wrappers and cover them with plastic wrap or a damp paper towel. Fill a small bowl with water—it will be used to seal the wonton wrappers.

Have a small plate in front of you unless you prefer to wrap the wontons directly on your hands, a clean table, or counter. It’s also helpful to have a damp paper towel to wipe your fingers clean as needed.

Simply Recipes / Vivian Jao

Bring the large pot of water on the stove to a boil over high heat while you wrap the wontons.

Place a wonton wrapper with a pointy tip facing you either on a plate or in the palm of your non-dominant hand.

Use a 1-teaspoon measuring spoon, to scoop and place a dollop of filling in the center of the wrapper.

Lightly moisten the index finger of your dominant hand with water and run it around the edges of the two sides flanking the pointy tip opposite you.

Simply Recipes / Vivian Jao

Simply Recipes / Vivian Jao

Simply Recipes / Vivian Jao

Gently fold the tip closest to you up to meet the tip opposite you, forming a triangle. Gently press the top tips together but leave the sides open and unsealed.

Simply Recipes / Vivian Jao

Simply Recipes / Vivian Jao

Use your index finger to push the bottom right corner of the triangle up into a sloppy pleat. Repeat with the left side. You are creating the pleats, but not yet sealing it tightly. Also, make sure the edges are not sealed flat, creating a triangular wonton.

Simply Recipes / Vivian Jao

Gather the wrapper around the filling and gently but firmly squeeze together to push out any air and to seal the wrapper around the filling.

Simply Recipes / Vivian Jao

Set the wonton on the sheet pan with the filling-side down. Press it down gently to flatten the bottom so that it sits upright.

Continue wrapping the wontons and arrange them in a single layer so that they don’t touch. Otherwise, they will stick to each other. Lightly cover the wrapped wontons with plastic wrap or a damp paper towel to keep them from drying out.

Simply Recipes / Vivian Jao

Simply Recipes / Vivian Jao

Gently slide half of the wontons into the pot of boiling water. Stir with a wooden spoon to separate them and to make sure they don’t stick to the bottom of the pot. The wontons should freely fan and float around as they cook. Once the water returns to a boil and the wontons rise to the water’s surface, allow them to cook for 1 minute.

Scoop out one wonton and cut it open to make sure the filling is cooked through. It should no longer be pink and look raw in the center. If not, allow them to simmer for another minute.

Be careful not to overcook them or they’ll fall apart.

Use a slotted spoon or skimmer to transfer the wontons into bowls. Ladle the hot chicken broth over the wontons, garnish with scallions and sesame oil, and serve immediately. Repeat with the remaining wontons.

Simply Recipes / Vivian Jao