Time 1h15m Yield 8 Number Of Ingredients 21 Steps:
Combine pork, 1/4 cup carrot, egg, 1/4 cup green onions, ginger, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil, red pepper flakes, turmeric, salt, and pepper in a bowl. Mix filling well. Place about 1 teaspoon of the filling into the center of each wrapper. Moisten the edges of the wrapper; seal the edges. Pour chicken broth into a pot; bring to a boil. Reduce heat to low; stir in rice vinegar, 2 tablespoons soy sauce, and chile paste. Add mushrooms and carrots; simmer until slightly softened, about 5 minutes. Add about 25 wontons, bok choy, and bean sprouts; simmer until wontons are no longer pink inside, about 5 minutes. Freeze the remaining wontons in a resealable bag for later use. Drizzle 1 teaspoon sesame oil over the soup and garnish with 2 tablespoons green onions.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 18 Steps:
Put mushrooms and fungus into separate bowls. Cover each with boiling water. Let soak 3-4 hours, or overnight (to be honest, I let them soak about 15 minutes but I’m writing the recipe the way Madame Wong wrote it). Remove stems from mushrooms. Remove woody parts from fungus. Separately cut mushroms, fungus, pork and bamboo shoots to fine julienne. Mix pork with salt and cornstarch in a bowl. Heat wok and add a dash of oil, stir-fry pork until color changes. Bring chicken stock to a boil in a large pot. Add mushrooms, fungus, pork and bamboo shoots. Stir constantly. Add soy sauce, pepper, and vinegar. Thicken with dissolved cornstarch, stirring constantly over moderate heat. Add bean curd, bring to a boil. Turn off heat. Add beaten eggs. Stir quickly 30 seconds. Add sesame oil. Garnish with scallions and serve hot. Note: add more vinegar and pepper if a spicier taste is desired. Note#2: This can be prepared in advanced up to adding the bamboo shoots, or frozen after adding the soy sauce, pepper, vineagar and thickening with the cornstarch. Bring to room temperature and complete.
More about “hot and sour wonton soup recipes”
Time 1h5m Yield 4 Number Of Ingredients 16 Steps:
Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips. Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed. Whisk cornstarch and water together in another small bowl for slurry; set aside until needed. Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes. Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes. Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium. Stir the cornstarch slurry to make sure it’s well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.
