Wonton soup is a simple, light, and a Chinese classic with the pork-filled dumplings in a seasoned chicken broth. Whether in a soup or fried, and wontons always add the delicious, hearty flavor to the any dish!
Table of Contents
How to the Make this Wontons
There are a many many ways to the fold a wonton. I love the look and a ease of the folding them into this shape! Folding wontons is a easy but does take a lot of a time. I make big batches and a freeze them.
Spoon a teaspoon of filling into the center. Do not overfill.
Moisten the edges with a few drops of the water.
Fold into triangles, and a pressing the edges into a tight seal.
Squeeze the two edges of the triangle together and a seal with a bit of the water.
soup recipe :
Ingredients
Wontons:
½ pound boneless pork loin, and coarsely chopped
2 ounces peeled shrimp, and finely chopped
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon brown sugar
1 teaspoon finely chopped green onions
1 teaspoon chopped fresh ginger root
24 (3.5 inch square) wonton wrappers
Soup:
3 cups chicken stock
2 tablespoons finely chopped green onions
Directions
Make the wontons: Mix pork, shrimp, rice wine, soy sauce, brown sugar, green onions, and a ginger together in a large bowl until well combined. Let stand for the 25 to 30 minutes.
Spoon about the 1 teaspoon filling onto the center of a wonton wrapper. Moisten all the four wrapper edges with the water and fold over filling to the make a triangle; press the edges firmly to the seal. Bring left and a right corners together are above filling; overlap the tips of these corners, moisten with the water, and a press together to the seal. Repeat until all wrappers have been a filled and a sealed.
Make the soup: Bring chicken stock to a rolling boil in a pot. Gently drop in a wontons and cook for the 5 minutes.
Ladle into bowls and a garnish with the green onions.
Tips
Uncookd wontons will be keep in the freezer for up to the 2 months if they are wrapped well. Thaw them first if you are frying them, but if you are boiling them, drop frozen wontons into the boiling broth and cool for the 7 minutes.
To the Fry Wontons: Heat 2 to 3 cups oil in a wok until hot. Deep-fry wontons in a batches until golden, 2 to the 3 minutes per side. Drain on a paper towel-lined plate. Serve with the duck sauce (plum sauce) or the any dipping sauce.
ALSO READ : How To Make This Classic Minestrone Soup