Time 46m Yield 6-8 serving(s) Number Of Ingredients 15 Steps:
Soup Base:. Place ingredients for soup base into a large soup pot and bring to a boil over medium heat. Once boiling, reduce heat to low, cover and simmer for 10 minutes to combine flavors. Remove broth from heat and set aside. Wontons:. Place 2 tbsp chicken stock and cornstarch into a large mixing bowl and stir to combine. Add minced scallions, minced ginger, pork, soy sauce, dry sherry, sesame oil, and sugar, and stir well. Fill a cup with water and set it nearby. Place a wrapper in front of you so that it looks like a diamond. Dip your finger in the water and moisten all 4 edges of the wrapper. Place about 1 tsp of the meat mixture in the center of the wrapper and fold in half over the filling to make a triangle. Press firmly along the sides to seal it and remove any excess trapped air. Moisten the left and right corners of the triangle and pinch them together. Place stuffed wonton on a wax paper lined baking sheet and cover lightly with a kitchen towel. Repeat until all wontons are made. Soup:. Bring reserved broth to a boil, cover and reduce heat to medium low. Add wontons to simmering broth. Stir occasionally until wonton filling is firm and cooked through - about 5 minutes. Stir in spinach leaves and cook for 30 seconds until they wilt. Serve hot.
Time 45m Yield 2 Number Of Ingredients 13 Steps:
Combine ground pork, water chestnuts, soy sauce, egg whites, ginger, and garlic for wontons in a bowl. Place 1 wonton wrapper on a work surface with a point facing you so it looks like a diamond. Dip your finger in water and lightly moisten the bottom 2 edges of the wonton wrapper. Place 1 teaspoon of meat filling near the point closest to you. Pull the further corner over the meat to the corner nearest to you and seal the point. Gently squeeze the air out of the wonton with both hands while sealing the edges. Set the finished wonton on dry parchment paper. Repeat until the meat filling or the wontons are gone. Combine chicken broth and soy sauce for soup in a saucepan and bring to a boil. Reduce heat to medium; add 12 wontons, stirring gently so the wontons don’t stick to each other, and cook for 4 minutes. Stir in kale and green onions and cook until heated through, 3 to 5 minutes. Remove pan from heat and stir in sesame oil and carrot. Ladle into two bowls and serve.
Time 1h15m Yield 8 Number Of Ingredients 10 Steps:
Mix pork, green onions, egg, and hot sauce for wontons together in a bowl; season with pepper. Refrigerate for 30 minutes. Place a heaping teaspoon of pork mixture in the center of a wonton wrapper. Moisten edges with water. Fold the bottom point to the top point, creating a triangle, and pinch to seal. Fold the outer 2 points in toward the center, pinching together. Repeat to form remaining wontons. Pour chicken broth in a pot and bring to a rolling boil. Add grated ginger. Add wontons and cook until they float to the surface, indicating they are ready, about 6 minutes. Serve, garnished with green onions and soy sauce.
Time 30m Yield 4 servings Number Of Ingredients 20 Steps:
For the wonton filling: Place the shrimp, pork, 1 teaspoon salt, 1/2 teaspoon pepper, the oyster sauce and sesame oil in a medium bowl and mix with your hands to combine. Let marinate while you prepare the stock. (If time allows, marinate for at least 20 minutes and up to overnight; refrigerate if marinating for more than 2 hours.) For the broth: Bring 2 quarts water to a simmer in a large saucepan or pot and whisk in the chicken base until completely dissolved. Add the remaining broth ingredients and let simmer for at least 5 minutes. Continue making the wontons: Bring a large pot of salted water to a boil. Place about 1 teaspoon of the filling in the center of 1 wonton wrapper. Moisten the edges with some of the beaten egg. Pinch in all the sides to make a small sack, enclosing the filling. Transfer to a plate. Repeat with the remaining filling and wrappers. For the noodles: Add the noodles to the boiling water and cook according to the package directions. During the last 3 to 5 minutes of cooking time, add the wontons and continue to boil until the wontons are cooked through and float to the top. Drain the noodles and wontons. For the assembly: Ladle 2 cups of the broth into each of 4 deep bowls. Divide the noodles and wontons among the bowls. Garnish with the scallions and cilantro.
Time 50m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Place all ingredients from part 1 in a large enamel pot and simmer for 20 minutes. Mix together the onion, garlic, pork, salt and pepper, and soy sauce in a medium bowl. Lay out 10 won ton wrappers and place 1 tsp of meat mixture in the center of each. Moisten the edges with water, fold and seal. Take the two opposing points and pinch together. Set aside and repeat until mixture is used up. Add Won Ton’s to Part 1, bring to a lazy boil and cook for 15 minutes. Serve with hot oil.
Time 40m Number Of Ingredients 7 Steps:
Make wontons. Make soup: In a large pot, combine broth, 4 cups water, and 1 teaspoon salt; bring to a boil. Add wontons one at a time; return to a boil. Reduce heat to medium, and simmer until wontons are just cooked through, 4 to 6 minutes. Stir in scallions, vinegar, and sesame oil; season with salt. Serve.
