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Top Wonton and Wonton Soup Recipes

Updated on January 6, 2017
Wonton Wrappers
Wonton Wrappers

Wonton Wrappers - Homemade

55 mins to prepare, makes 24

Ingredients

Vegetarian

Refrigerated

  • 1 Egg, large

Baking & Spices

  • 2 cup All purpose flour
  • 3/4 tsp Salt

Liquids

  • 1/4 cup Water

Instructions

  • Sift flour into a large bowl and ,make a well in the center. In another bowl whisk together the egg, salt and 1/4 cup of water; then pour egg mixture into flour well. Mix together, adding more water until mixture can form a ball(not a sticky dough though).
  • On a clean surface, with a little cornstarch, knead dough until smooth and pliable. Let rest for 40-60 minutes(so gluten can relax for better rolling).
  • Divide dough in half. Keep the other half covered with a damp-but not wet clean towel.
  • Roll out the other one on a cornstarch covered surface(flour will toughen dough).
  • Roll out as thin as possible.(This is where the pasta maker comes in handy, if you have one)
  • Cut into 3 to 5 inch squares. this will make about 12 wantons with this piece of dough and 12 with the other half.Freeze until you want to use-if not using right away.

Wonton Soup
Wonton Soup

Easy Homemade Wonton Soup

20 mins to cook, serves 6

Ingredients

Meat

  • 1 lb Ground pork

Seafood

  • 32 Shrimp, small cooked or raw
  • 1 lb Shrimp, large

Produce

  • 3 Baby bok choy, leaves
  • 4 oz Brown mushrooms
  • 1 Carrot
  • 2 cloves Garlic
  • 3 tsp Ginger
  • 2/3 cup Green onion

Canned Goods

  • 7 cups Chicken broth

Condiments

  • 2 tsp Soy sauce

Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt
  • 2 tsp Sugar

Oils & Vinegars

  • 4 tsp Sesame oil

Bread & Baked Goods

  • 32 Wonton wrappers

INSTRUCTIONS

Wontons-

  1. In a medium sized bowl combine pork, 2 teaspoons ginger, sugar, soy sauce, sesame oil, ⅓ cup green onions, salt, and pepper. Mix until thoroughly combined.
  2. Place one wonton wrapper in the center of the cutting board, keeping the rest covered with plastic. Place a 2 teaspoon-sized portion of pork filling in the center of the wrapper, and top with a single small shrimp. Using your fingertip or brush, moisten the wrapper with water around the edge.
  3. Lift two opposite corners up to meet at a point, then use your fingers to seal the rest of the sides tightly, forming a triangle, and squeezing out as much air as possible.
  4. Pull the two opposite corners towards each other to form the triangle into a plump folded crescent shape, using a little water to seal the edges. Transfer to a plate or sheet pan, placing wontons in a single layer so they do not touch, and repeat with remaining wontons.

Soup-

  1. Bring a large pot of water to boil, large enough to hold the wontons, working in batches as needed. Boil wontons for 3 to 5 minutes, until center, is no longer pink. Transfer wontons to a large bowl once cooked. Meanwhile, make the soup.
  2. Heat 2 teaspoons sesame oil in a large pot over medium heat. Add garlic and ginger and cook, frequently stirring until fragrant, about 1 minute. Stir in chicken broth, mushrooms and carrots. Bring to a boil and cook for 5 minutes, until mushrooms have softened. Add bok choy and shrimp, cooking for about 3 to 4 minutes until shrimp has turned pink.

Wonton Soup
Wonton Soup
Wonton Soup
Wonton Soup

Wonton Soup

Serves 4

Ingredients

Produce

  • 1 Baby bok choy
  • 1 Carrot
  • 6 Scallions

Canned Goods

  • 28 oz Chicken broth

Condiments

  • 2 tbsp Miso paste

Liquids

  • 2 cups Water

Other

  • about 16-20 mini wontons

INSTRUCTIONS

  1. Heat the broth and water to a simmer in a saucepan. Add the wontons and simmer gently until they are heated through, this will just take a few minutes.
  2. Add the miso to the soup and stir until dissolved. Add the veggies and bring the soup back to a simmer.
  3. Serve hot.

Simple wonton soup

1 hr to make

Ingredients

Meat

  • 1 cup Ground pork

Produce

  • 10 oz Baby bok choy or similar green vegetable
  • 1 Scallion

Canned Goods

  • 6 cups Chicken stock, good

Condiments

  • 1 tbsp Soy sauce, seasoned

Pasta & Grains

  • 1 pack Wonton, skins

Baking & Spices

  • 1/2 tsp Salt
  • 1 Pinch White pepper
  • 1 White pepper and salt

Oils & Vinegars

  • 3 1/2 tbsp Sesame oil

Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

Liquids

  • 1 Water

Instructions

  1. Start by thoroughly washing the vegetables. Bring a large pot of water to a boil and blanch the vegetables just until wilted. Drain and rinse in cold water.
  2. Grab a good clump of veg and carefully squeeze out as much water as you can. Very finely chop the vegetables. In a medium bowl, add the finely chopped vegetables, ground pork, sesame oil, white pepper, soy sauce, salt, and wine. Mix very thoroughly until the mixture is totally emulsified—almost like a paste.
  3. Now assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.
  4. Hold the bottom two corners of the little rectangle you just made and bring the two corners together. You can use a bit of water to make sure they stick.
  5. At this point, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to Ziploc bags once they’re frozen.
  6. To make the soup, heat your chicken stock to a simmer and add sesame oil , white pepper, and salt.
  7. Bring a separate pot of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a swirling, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom. If they do stick, don’t worry, They should come free once they’re cooked. They’re done when they float.
  8. Pour the soup over the wontons and garnish with scallions. Serve!

Chinese Shrimp Wonton Soup

20 mins to cook

Ingredients

Meat

  • 200 g Pork

Seafood

  • 100 g Shrimp

Produce

  • 1 small bunch Coriander
  • 1 Garlic clove, small
  • 1 inch Ginger
  • 1 Green onion and coriander
  • 3 Green onions
  • 1 pieces Seaweed, dried
  • 3 Vegetables, green

Refrigerated

  • 1 Egg white

Condiments

  • 4 tsp Soy sauce, light

Baking & Spices

  • 1 1/2 tsp Salt

Oils & Vinegars

  • 1 Drops Sesame oil
  • 1 tsp Sesame oil

Bread & Baked Goods

  • 1 lb Wonton wrapper

Instructions

  1. In a large bowl, mix minced pork and shrimp with green onions, grated ginger, coriander, light soy sauce, egg white, sesame oil and salt. Stir in one direction until the filling becomes sticky and you get a paste texture.
  2. Scoop around 1 teaspoon filling, place in the center of the wrapper. Assemble the wonton one by one.
  3. In serving bowls, add all the seasonings in the bottle and set aside.
  4. Boil some water in pot; add wonton in to cook for around 3-4 minutes depending on the size of your wonton. Blend green vegetables too.
  5. Scoop around 1 cup of boiling water from the pot to the serving bowls to tune the seasoning and then transfer all the wonton and green vegetables to bowls. Pour extra water to soak the wonton.
  6. Serve immediately with green onion and coriander garnished.

Shrimp Wontons

20 mins to make

Ingredients

Gluten free

Seafood

  • 3/4 lb Shrimp

Produce

  • 3 sprigs Coriander
  • 1 tsp Ginger, fresh

Refrigerated

  • 1/2 Egg

Canned Goods

  • 2 Water chestnuts

Baking & Spices

  • 2 tsp Cornstarch
  • 1 tsp Salt
  • 1 tsp Sugar
  • 3 dashes White pepper, ground

Oils & Vinegars

  • 1 tsp Oil
  • 1 tsp Sesame oil

Beer, Wine & Liquor

  • 1 tbsp Chinese rice wine

Method:

  1. Coarsely chop the shrimp into pieces (not too small) and mix well with the rest of the ingredients. Set aside. Fill each wonton skin with about 1 heaping teaspoon of the filling and seal the wonton skin with the beaten egg.
  2. Boil the wontons in boiling water for a couple of minutes or until they float to the top or you may also steam the shrimp wontons for about 6-8 minutes. Serve hot with ginger vinegar dipping sauce.

Steamed Vegetable Wontons

20 mins to make, makes 20-24 wontons

Ingredients

Vegetarian

Produce

  • 1 cup Button mushrooms, white
  • 1 cup Cabbage
  • 1 cup Carrot
  • 1 tbsp Cilantro, leaves
  • 3 tsp Ginger, fresh
  • 2 tsp Ginger
  • 3 tbsp Scallion

Condiments

  • 1 tbsp Hoison sauce
  • 6 tbsp Soy sauce
  • 1/2 tbsp Sriracha

Baking & Spices

  • 1 tbsp Cornstarch
  • 1/2 tsp Pepper
  • 1 tsp Salt

Oils & Vinegars

  • 1 tsp Sesame oil

Bread & Baked Goods

  • 20 Wonton wrappers

Liquids

  • 1/4 cup Water

Directions:

  1. In a large bowl, stir together shredded cabbage, scallion, grated carrot, mushrooms, 3 tsp minced ginger, 2 Tbsp soy sauce, Sriracha, hoison, cilantro, sesame oil, salt and pepper.
  2. In a small bowl, whisk together cornstarch and water.
  3. On a flat clean surface, assemble your wontons. Start with a wonton wrapper so it sits with one corner facing you (like a diamond). Dip your fingertip into the cornstarch water and coat all four edges of the wonton wrapper. Spoon 1 heaping teaspoon of the vegetable mixture in the center of the wrapper. Fold the wrapper in half, away from you, to form a triangle. Press the edges firmly together. Fold in the left corner over the center, then fold in the right corner on top. Seal with another brush of cornstarch water. Repeat with remaining filling and wonton wrappers.
  4. Steam the wontons for approximately 9 to 10 minutes in a single layer in the digital steamer (or in a traditional bamboo steamer). Repeat in batches as needed.
  5. While the wontons are steaming, stir together the ingredients for the dipping sauce.
  6. Serve wontons warm with dipping sauce.

Cantonese Wonton Noodle Soup

1 hr to make, serves 6

Ingredients

Meat

  • 8 oz Ground pork

Seafood

  • 6 oz Shrimp

Canned Goods

  • 8 cups Chicken broth, high quality

Pasta & Grains

  • 1/2 pack Wonton, skin
  • 12 oz Wonton egg noodles

Baking & Spices

  • 1/2 tsp Cornstarch
  • 3/4 tsp Salt
  • 3/4 tsp Sugar
  • 1/8 tsp White pepper

Oils & Vinegars

  • 2 tsp Oil
  • 1/2 tsp Sesame oil

Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

Liquids

  • 1 tbsp Water

Instructions

  1. Start by making the filling. Add the pork, ¾ teaspoon salt, sugar, sesame oil, white pepper, wine, oil, water, and cornstarch to a bowl and whip everything together by hand for 15 minutes, or in a food processor for 5 minutes. You want the pork to look like a paste. Mix in the chopped shrimp.
  2. To make the wontons, take a wrapper, and add only about a teaspoon of filling. Use your finger to coat the edges with water (this helps the two sides seal together), and fold in half so you have a triangle shape. Bring together the two outer corners, and press to seal. Continue assembling until you've used up the filling (this recipe should make about 3 dozen wontons).
  3. To assemble the dish, heat up the chicken broth in a medium pot. Adjust seasoning by adding salt, to taste.
  4. Bring a large pot of water to a boil and boil the noodles just until al dente. Divide among 6 bowls. Add the wontons and boil for about 4-5 minutes until they float and the filling is cooked through. Divide wontons among the bowls, and cover with hot broth. Serve!
  5. If you want your soup a little more flavorful, you can also add a couple drops of sesame oil, chopped scallion, and white pepper over the top!

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