Chinese Wonton Soup

Chinese Wonton Soup

Chinese Food

Cast your vote for Wonton Soup

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Chinese Wonton Soup

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All Chinese restaurants serve some form of wonton soup. The wontons may be filled with a mixture of pork and shrimp, a mixture of chicken and pork or with just shrimp or chicken.

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In all cases, the broth will be made from chicken and contain scallions, sesame seed oil and some sort of greens (usually watercress or spinach).

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You can easily make the same soup at home using purchased, frozen wonton wrappers or you can make the wrappers from scratch.

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Making Wonton skins is not difficult but it is time consuming. Even the Chinese prefer buying them. They are available frozen at all Chinese markets and at many super markets and will keep frozen for months.

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The first two recipes are for two different wonton fillings. The third recipe is for preparing the broth and finishing the soup. The final recipe is for preparing your own wonton or eggroll skins if you so desire.

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Pork and Shrimp Filling:

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½ Lb. Lean Ground Pork

6 Oz. Fresh Shrimp (cleaned and cut into pea-sized pieces)

2 Scallions (cut into pea-sized pieces including the green parts)

1 Beaten Egg

2 Teaspoons Sesame Seed Oil

2 Teaspoons Dry white Wine

1 Tablespoon Thin Soy Sauce

¼ Teaspoon Sugar

Ground Pepper to taste

Mix all of the above ingredients in a bowl and refrigerate until you are ready to stuff the wonton skins.

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Chicken and Pork Filling:

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2 Oz. Lean Ground Pork

3 Boneless, Skinless Chicken Breasts (Cut into small pieces and mince it or buy it already ground)

2 Scallions (cut into pea-sized pieces including the green parts)

½ Teaspoon Finely Minced Fresh Ginger Root

1 Egg White beaten

1 Teaspoon Cornstarch

2 Teaspoons Sesame Seed Oil

2 Teaspoons Dry White Wine

2 Teaspoons Thin Soy Sauce

¼ Teaspoon Salt

Ground Pepper to taste

Mix all of the above ingredients in a bowl and refrigerate until you are ready to stuff the wonton skins.

You can substitute turkey for the chicken, you can eliminate the pork or you can use minced shrimp instead of the chicken-pork mixture if you prefer.

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Difficulty:

Moderate

Preparation Time:

60 Minutes

Cooking Time:

30 Minutes

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Broth Mixture:

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4 Cups Clear Chicken Broth

¼ Teaspoon Sugar

½ Teaspoon Salt

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3 Scallions (cut into pea-sized pieces including the green parts)

1 Tablespoon Sesame Seed Oil

4 Oz of Fresh Spinach or Watercress (Discard any hard stems and blanch in boiling water)

40 Wonton Skins (If they are frozen, defrost them before using them)

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Preparation:

  1. Cover the wonton skins with a damp cloth to keep them moist and have a small bowl of water handy for sealing the skins.
  2. Place a tablespoon of filling in the center of each wonton skin, brush a little water along one edge and securely seal each wonton with your fingers.
  3. Once you have finished making all of the wontons, bring the broth to a boil and simmer over low heat.
  4. Bring a large pot of water to a boil, drop the wontons in and cook them for seven minutes.
  5. Remove the wontons with a drainer or a slotted spoon and place them in a large serving bowl along with the scallions and sesame seed oil.
  6. Pour the hot broth over the wontons and add the spinach or watercress.
  7. Serve with soy-chili or soy-sesame dip.

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Soy-chili dip:

Mix 4 tablespoons of black soy sauce with 2 teaspoons of chili oil.

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Soy-sesame dip:

Mix 4 tablespoons black soy sauce with 1 tablespoon sesame seed oil.

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Wonton or Egg Roll Skins:

(Makes 80 wonton or 20 egg roll skins)

3 Cups of All-purpose Flour

½ Teaspoon Salt

2 Eggs Beaten

¾ Cup Cold Water

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Cooking Instructions:

  1. Sift the flour and the salt into a large mixing bowl and make a well in the center of it.
  2. Add the eggs and mix with your hands while gradually adding the water.
  3. When the mixture forms a soft dough, place it on a floured board and continue to knead it until it becomes elastic.
  4. Place the dough in a bowl, cover it with a damp towel and allow it to rest for 45 minutes at room temperature.
  5. Divide the dough into 20 equal portions and roll each portion into a ball. Cover them with a damp towel to keep them from drying out while you work with each ball.
  6. Roll out each ball on a floured surface until it is approximately eight inches in diameter (using a rolling pin).
  7. Dust each one with flour and allow them to stand at room temperature for 30 minutes before using them for egg rolls.

To use the skins for wontons, simply cut each one into four pieces like a pie. Fill them just like you would the purchased skins. You can freeze half of them for future use.

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How to Make Wonton Soup

How to Make Chicken Stock

More by this Author


Comments 10 comments

carol7777 profile image

carol7777 4 years ago from Arizona

Even though it is early in the morning this soup sounds delish. Thanks for offering all the variations. Voted UP.


aviannovice profile image

aviannovice 4 years ago from Stillwater, OK

Very nicely done! I worked at a Chinese restaurant years ago, and learned how to make this. Thanks for refreshing my memory.


algarveview profile image

algarveview 4 years ago from Algarve, Portugal

Hi, Rjsadowski, I really love wonton soup, it's a must eat every time I go to a chinese restaurant, but I never thought of cooking it myself, but now that I have this recipe maybe I'll try it... Very interesting! Voted up and interesting and sharing! Take care!


Mama Kim 8 profile image

Mama Kim 8 4 years ago

Wonderful explanation on making this delicious dish. Your variations are all equally appealing. voted up


Eiddwen profile image

Eiddwen 4 years ago from Wales

Oh yes one goes into my recipe book ever expanding recipe ebook.

Every Friday we have a Chinese takeaway after Dai's finished work.

We have new Chinese tale -away here in our village called Grace. Every week for starters I have Won Ton Soup ;mmm I love it and will have to give this recipe a try just to see the difference.

I doubt if I'd ever be able to make it like the Chinese themselves.

We shall see!!

I shall,let you know and thanks for sharing this gem.

Enjoy your weekend.

Eddy.


rjsadowski profile image

rjsadowski 4 years ago Author

If you really want to make this soup like the Chinese, make your own chicken broth from scratch. They sometimes even add some pork to the broth to make it richer.


OldRoses profile image

OldRoses 4 years ago from Franklin Park, NJ

I love making soup when the weather is chilly. I'm going to try this one. thanks for sharing.


moonlake profile image

moonlake 4 years ago from America

I love wanton soup and I do make my own. Your recipe sounds so good. I think I'll pin it so I can keep track of the recipes you have on here. Voted uP!


Magdelina 23 months ago

That's a shrewd answer to a tricky quositen


Open 23 months ago

French-Vietnamese Cuisine, Springrolls Amount Measure Ingredient Preparation Method Rice paper Rice stick noodles 1 basret of chicken 12 Pieces tiger shrimp size 12/25 4 stems mint leaves 4 stems cilantro 2 leafs Romaine lettuce 1 Small cucumber soy sauce Boil the Rice stick noodles for 3 minutes and then place in a strainer to drain and cool off, but keep water boiling. Saute chicken basret in a pan and add soy sauce to taste. After the chicken is cooked, cut it into long thing strips and put aside. Boil the shrimp for 1 minute and peel skin off and then cut in halves. Cut the Romaine lettuce into thin long strips. Peel the skin off the cucumber and then peel about 16 long strips of the cucumber. Dip 2 pieces of rice paper into the boiling water and then lie flat next to each other on a cloth napkin. In a row, place 3 halves of shrimp (pink side face down) in the middle of each rice paper. Then take some rice noodles and place on top of the shrimp. Place 2-3 strips of chicken on top of noodles and then place some more rice noodles on top of the chicken. The peeled cucumber and Romaine lettuce strips top of the second layer of rice noodles. Pull mint and cilantro leaves off the stem and place face down on the rice paper in front of the shrimp and noodles. Fold the side of the rice paper in and then tightly roll the rice paper. The product should be 2 springrolls, which can be cut into 6 small pieces and plated or kept as 2 longer pieces. A peanut sauce is served on the side with the springrolls. xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx Title: ASPARAGUS CRAB SOUP (SUP MANG TAY CUA) Categories: Vietnamese, Soups, Yield: 6 servings 2 1/2 qt Water 2 lb Pork bones 2 ts Salt 1 tb Fish sauce (nuoc mam) 1 ts Vegetable oil 1 Clove garlic, chopped 2 Shallots or 2 Scallions, chopped white -part 1/2 lb Crab meat, fresh, frozen, -or canned 1/4 ts Freshly ground black pepper 2 ts Cornstarch dissolved in 2 tb Water 1 Egg 1 cn (15 ounces) white -asparagus, undrained 1/4 c Chopped fresh coriander -(Chinese parsley) 1/4 c Chopped scallion greens The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine. The Vietnamese word for asparagus is “Western bamboo,” due to its resemblance to bamboo shoots. asparagus is universally popular throughout Vietnam, this light, tasty dish will delight your family as well. Bring water to a boil and put the pork bones in. Remove the scum, then cover and continue to boil the bones for 1 hour. Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock. Heat the oil and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat. Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil. Add the cornstarch-and-water mixture and stir for a few minutes. Break the egg open and drop it into the actively boiling soup while stirring. Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper. Continue to cook until the asparagus is heated through. Sprinkle the coriander and scallion green over the soup before serving. Makes 6 to 8 servings. xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx Title: Adobong Pusit Categories: Filipino, Seafood, Yield: 2 servings 1/2 kg Small fresh squids 1/2 c Native vinegar 10 Cloves garlic Salt and pepper to taste 1 md Onion, sliced 2 md Tomatoes, chopped Extra salt and pepper for -seasoning 1 ts Vet-sin (monosodium -glutamate) Got down my single Filipino cook book and found this little gem. My grasp of Tagalog is non-existent but I'd guess that the name translates as “Squid Adobo”. At any rate, it's squid stewed in vinegar. I assume that the reference to “native vinegar” refers to nipa sap vinegar (sukang paombong). The bottle I have is a milky looking vinegar that tastes pretty much like any vinegar so I imagine that you have some latitude on what type you can use. For those of you who have never tried it, Filipino food is an intriguing cuisine that has elements of Southeast Asian, Chinese and Mexican or Spanish influences. It has everything from spring rolls (lumpias) to rellenos dishes. Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. Cover and cook slowly until the squids are tender. Cut cooked squids into 1/2 inch slices crosswise. Crush remaining garlic and saute in a little lard in another pan. Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the liquid in which they were boiled. Simmer for 7 minutes. Season with salt, pepper and vet-sin.xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx Title: POT STICKER DOUGH Categories: Chinese, Appetizers Yield: 1 servings 2 c All-purpose flour 1/2 c Water In a bowl, combine flour and water, mixing to form a ball. Remove to a floured board and knead with palm of hand for about 3 minutes. Shape into a ball, cover with damp towel, and let stand for about 10 minutes. To shape and assemble, knead dough for about 3 minutes. Shape into a ball, cover with damp towel, and let stand for about 10 minutes. To shape and assemble, knead dough for about 3 minutes. Roll into a cylinder that is about 1-inch in diameter. Cut off ends, then cut into about 24 pieces, each 1/4-inch wide. With a cut side up, press dough down with palm to flatten. Roll with a rolling pin to make pancakes about 2-1/2-inch in diameter. NOTE: A pasta machine can be used to roll out dough. Roll to No. 4 setting on machine, or about 1/32nd of an inch. Cut dough with a 2-1/2-inch cookie cutter (or a glass, inverted tuna can, etc.) xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

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