Time 30m Number Of Ingredients 9 Steps:
Bring chicken broth to a boil in a large pot. Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes. Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted. Stir in soy sauce and sesame oil. Divide soup in four bowls. Garnish with fresh scallions.
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 35m Number Of Ingredients 19 Steps:
Place Filling ingredients in a bowl. Use a potato masher to mash until fairly smooth - about 20 mashes. Don’t turn the prawn into a complete paste, small chunks are good. Use My Way (better Wonton Soup experience!) or the Asian Grocery Store Way (easier to pack for freezing). Lay Wontons on work surface. Use 2 teaspoons to put the Filling on the wontons. Work in batches of 5 if starting out, up to 15 or 20 if confident. Brush 2 edges with water. Fold to seal, pressing out air. Brush water on one corner and bring corners together, pressing to seal. Place wrapped wontons into a container with a lid as you work (so they don’t dry out). To cook: bring a large pot of water to boil. Place wontons in water and cook for 4 minutes or until they float. Remove with slotted spoon straight into serving bowls. Ladle over broth. To freeze: Freeze uncooked in airtight containers. Cook from frozen for 6 to 8 minutes. IMPORTANT: Do not freeze if you made this with defrosted frozen prawns. (Note 11) Place Broth ingredients in a saucepan over high heat. Add white ends of scallions/shallots if leftover from Wonton filling. Place lid on, bring to simmer then reduce to medium high and simmer for 5 - 10 minutes to allow the flavours to infuse. Pick garlic and ginger out before using. If using vegetables, blanch in the soup broth and place in serving bowl. Prepare noodles according to packet directions (if using noodles). Place in serving bowl with cooked wontons and blanched vegetables. Ladle over soup. Serve!
Time 1h15m Yield 8 Number Of Ingredients 10 Steps:
In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes. Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used. FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, 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 15m Yield 6 servings Number Of Ingredients 6 Steps:
In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to medium and add the frozen vegetables, chicken wontons, salt, pepper, and dried thyme, if using, and simmer until the wontons are warmed through and float to the surface, 8-10 minutes. Divide the soup among 4 bowls and serve immediately. The soup will keep in an airtight container in the refrigerator for up to 3 days. Enjoy!
Time 40m Yield 4 servings (1 quart). Number Of Ingredients 10 Steps:
Combine sausage, bread crumbs, egg and 2 tablespoons green onion; mix lightly but thoroughly. Shape into 3/4-in. balls., In a large saucepan, bring broth and soy sauce to a boil. Carefully drop meatballs into soup. Stir in bok choy, celery and noodles; return to a boil. Cook, uncovered, until meatballs are cooked through and noodles are tender, 10-12 minutes. Stir in basil and remaining green onions; remove from heat.
Time 55m Number Of Ingredients 10 Steps:
Heat oil in a medium saucepan over medium-high; add garlic and ginger and cook until fragrant, 30 seconds. Add broth, 2 cups water, cilantro stems, and 1 tablespoon soy sauce. Bring to a boil, then reduce heat to low and simmer, partially covered, 20 minutes. Remove and discard cilantro. Meanwhile, in a medium bowl, combine sausage, remaining 1 tablespoon soy sauce, and cilantro leaves. Roll mixture into 1-inch meatballs. Return broth mixture to a simmer; stir in bok choy, then remove from heat. Gently add meatballs. Cover; let stand until meatballs are puffed and cooked through, 5 to 6 minutes. Drop wonton wrappers into soup, one at a time, stirring occasionally to prevent sticking. Divide soup among 4 bowls; serve with chili-garlic sauce.
More about “wonton soup dinner recipes”
Time 20m Yield 2 to 4 servings Number Of Ingredients 16 Steps:
Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt. Prepare the salad: Add the chicken to the dressing and toss. To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt. Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.
