add bonus : Best standby deep-freeze meal always and super healthy ( 350 calories for a bowl ! )
Reading: Wonton Soup
Wonton soup
If you ’ ve ever had store bought fixed wontons or wontons from a good value chinese place that probably uses freeze wontons, you will be amazed how unlike homemade ones are. The chief deviation is the texture of the filling – because homemade wontons are made with just pure fresh ingredients, NO mysterious fillers!
I think wontons are one of those things that many people don ’ triiodothyronine think to make, assuming they are actually boring and take ages. But they don ’ thyroxine ! ! The wonton filling takes minutes to make ( literally – 5 minutes ) and wrapping the wontons is quite fast if you use my method!
About this Wonton recipe
I used to use my mother ’ s Wonton recipe, because it ’ s the one I have used all my cook biography. then a few years ago, I came across this Wonton Soup recipe by my friend Maggie from Omnivore ’ s Cookbook, a fantastic authentic taiwanese food blog .
I ’ ve determine indeed much about authentic chinese cooking from Maggie who was born and raised in China and entirely recently moved to the States. She takes such capital care with her recipes, if you love taiwanese food, I think you ’ ll be equally please to discover her web log as I was. ????
so I think my mother was a snatch disgruntled when I told her I was using Maggie ’ s Wonton filling for this post because it ’ second better than hers. I sent her away with samples, and she agreed that Maggie ’ mho Wontons are antic, but didn ’ thymine admit it was better .
It IS better. Sorry ma ! Maggie ’ mho has better seasoning ! ????
Wonton filling
There are many types of won ton fillings, but I ’ d say that pork barrel and shrimp/prawns are the most common. then there are all sorts of additions, including mushrooms, water system chestnuts, chopped up asian greens and even carrots .
With all the possible variations out there, and not knowing which recipes are actually “ real ”, you can be convinced that this is authentic because I have used Maggie ’ s recipe precisely as it is written .
Wrapping Wontons
This is where Maggie and I differ. If you click over to Maggie ’ s recipe, you will see that she uses trapezium shaped wontons wrappers ( I had to Google that ! ! ! ). I use plain square ones because they are promptly available here in Australia, evening in supermarkets ( Woolies, Coles ). once cooked, they look reasonably like .
sol here is how I wrap wontons. This is a fast way of wrapping wontons because you can lay out 10, even 20, and do them all in one go, preferably than doing them one by one, because they are wrapped on the work surface quite than in your hand .
My Way of Wrapping Wontons
The above is the manner I normally fold wontons because I like the way the “tails” flap around like noodles once cooked. Yes, I ’ m a 7 year old at heart .
But to me, the flappy won ton skins are contribution of the Wonton Soup experience. ????
The better way for freezing (more compact)
however, when I know I ’ m going to be freezing all or most of them, I wrap them in a more covenant way so they fit better inside containers. This is the way the frozen wontons in asian grocery stores are wrapped .
The photograph on the bottom right is a container of frozen wontons I bought to show you how they are sold. besides thus I could make some and smugly say how much better homemade is !
Asian Grocery Store Way
Both wonton envelop methods are precisely as comfortable, and you can do them in batches rather than holding them one by one. But you can see how much more compact the asian Grocery Store Way is compared to My Way in the photograph below. The Wontons at the lead are the compress asian Grocery Way, the ones on the bottom are My Way with more flap page once cooked .
This is what mine looks like once cooked. See all that wonton wrapper flappage ? YUM .
Don’t get too hung up about how neat your wontons are. once cooked, they by and large lose their supreme headquarters allied powers europe, so just make sure that your fill is well sealed inside. And flush if the satiate falls out, you even get the lapp flavor, so wear ’ deoxythymidine monophosphate rub ! ! !
Tip: equally tempt as it is, do not bunch them up like a money pocket otherwise you end up with a thick jam of won ton wrapper that won ’ t cook through .
Broth for Wonton Soup
Wontons are served in a clear Chinese chicken broth. sometimes with equitable wontons, sometimes with wontons and noodles, called “ Combination Long and Short Soup ” on Chinese restaurant menu. “ Short ” refers to the wontons and “ Long ” refers to the long noodles !
If I am at an asian storehouse, I normally pick up chinese chicken broth which is more yellow but barely adenine tasty as western chicken broth that is available at supermarkets. however, I normally make this with ordinary Chicken broth using the lapp soup broth recipe as my chinese Noodle Soup .
So….what do you think ? ? ? Have I convinced you to give homemade Wonton Soup a go ? I promise it is WORTH IT ! They taste absolutely incredible. You will be amazed !
– Nagi x
PS Homemade wontons are so fantastic for standby meals to keep in your deep-freeze because you can throw in whatever veggies you have and voila ! You have a complete HEALTHY meal !
Wonton Soup
WATCH HOW TO MAKE IT
sometimes it helps to have a ocular – so watch me make this won ton recipe !
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Wonton Soup
Prep:
20
mins
Cook:
15
mins
Total:
35
mins
Dinner
Chinese
from
votes
Servings
50
wontons
Tap or hover to scale
Print
Recipe VIDEO above. Homemade wontons are amazing! No fillers, just real ingredients in the filling. Terrific standby freezer meal!
Ingredients
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▢
50 – 60 won ton wrappers ( Note 1 )
Wonton Filling
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200 g / 7 oz list pork barrel mince ( crunch pork barrel )
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▢
200 g / 7 oz peeled prawns / shrimp , roughly chopped
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▢
1 tbsp pep , finely grated ( 1.5 ” / 3cm part )
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▢
2 shallots / green onions , finely chopped ( 5 tbsp )
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▢
1 tbsp lightly soy sauce ( Note 2 )
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▢
2 tbsp Chinese cooking wine ( Shaoxing wine ) ( Note 3 )
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▢
1/2 tsp salt
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▢
2 tbsp sesame vegetable oil, toasted ( Note 4 )
Broth (for 2 servings)
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▢
3 cups / 750 milliliter chicken broth ( Note 5 )
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▢
2 garlic cloves , smashed ( 6 )
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▢
⅓ ” / 1 centimeter
piece of ginger , sliced ( optional, but highly recommended )
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▢
1½ tbsp lightly soy sauce sauce ( Note 2 )
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▢
2 tsp sugar ( any )
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▢
1½ tbsp chinese cooking wine ( Note 3 )
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▢
¼ – ½ tsp sesame anoint
To Serve
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▢
Shallots / scallions , finely chopped
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▢
Bok choy , quartered, or taiwanese broccoli cut into 10cm /4 ” lengths ( optional )
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▢
40 – 50 gravitational constant / 1.5 – 1.75 oz dried egg noodles per person , ( optional ) ( 8 )
Instructions
Wontons:
-
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.
Wrapping (See photos and video):
-
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. exploit 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 eyelid as you work ( so they do n’t dry out ) .
Cooking/Freezing:
-
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.
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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)
Broth:
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Place Broth ingredients in a saucepan over high heat. Add white ends of scallions/shallots if leftover from Wonton filling.
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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, pale in the soup broth and place in serving bowling ball .
Assemble Soup:
- Prepare noodles according to packet directions ( if using noodles ). position in serving bowl with cook wontons and blanched vegetables .
- Ladle over soup. service !
Recipe Notes:
1. Wonton Wrappers – You can find Wonton Wrappers in the refrigerator section of You can find Wonton Wrappers in the refrigerator section of Woolworths and Coles in Australia in the section where newly noodles are sold ( normally next to the pasta ). You will need 2 packets ( there are 40 in each gang ). Or differently reduce the occupy slenderly and good make 1 packet .
2. Soy Sauce – You can sub with 1 tbsp + 1 tsp all purpose soy sauce. Read more about different types of soy sauce You can sub with 1 tbsp + 1 tsp all purpose soy sauce. Read more about unlike types of soy sauce hera
3. Chinese cooking wine (Shaoxing wine) – I highly recommend using Chinese cooking wine per recipe as it adds depth of flavour into the filling. Sub with sherry, cooking sake or Mirin. If you cannot consume alcohol, then just omit. I highly recommend using chinese cooking wine per recipe as it adds depth of relish into the fill. Sub with sherry, cooking sake or Mirin. If you can not consume alcohol, then just neglect .
4. Sesame Oil – This sounds like a lot, but trust me, it tastes incredible ! practice toasted ( brown oil ) for better relish, not untested ( jaundiced ) .
5. Chicken broth – If you are at the Asian memory, grab a couple of cans of asian chicken broth. It ‘s more chicken and tastes a little “ cleaner ” than western store bought chicken broth. It is what I used in the photograph .
6. Smash garlic cloves by pressing the side of the knife depressed on the side so they burst open but by and large stay whole. It allows the relish to infuse into the soup while making it easily to pick out of the broth before serving then you have a clean broth without bits of garlic in it .
7. I use 6 to 8 wontons for soups without noodles, and 5 or 6 with noodles .
8. I use these asian testis noodles from Woolworths in Australia. Any dried or fresh egg noodles will work fine .
9. When I ‘m feeling very lazy, I cook the wontons in the soup broth. precisely be aware that it will suck up some of the broth so total 1/2 cup of water .
10. The satiate for the wontons are from this Wonton Soup recipe by Omnivore ‘s Cookbook, a antic authentic chinese food blog. It is better than my beget ‘s ! !
11. IMPORTANT: Do not freeze if you make this with prawn kernel that was freeze – you should not refreeze naked seafood. Use all pork. Or if you in truth have to have prawns in your wontons, cook them identical lightly in a frying pan until they are JUST cooked ( calm opaque, not solid white ), then chop them finely with a knife ( i.e. about mince them ). Mash up the pork barrel per recipe, then at the end merely stir the prawns in – scrape any juices on cutting board in a well .
12. Nutrition per serve, with bok choy, no noodles. If you add egg noodles, it increases to 347 calories per serving. Make it even healthier by adding more vegetables – just blanch them in the soup broth .
Nutrition Information:
Serving:
280
g
Calories:
234
cal
(12%)
Carbohydrates:
25
g
(8%)
Protein:
17.5
g
(35%)
Fat:
6.4
g
(10%)
Saturated Fat:
1.3
g
(8%)
Polyunsaturated Fat:
5.1
g
Cholesterol:
80
mg
(27%)
Sodium:
932
mg
(41%)
Fiber:
1.2
g
(5%)
Sugar:
1.8
g
(2%)
This wonton recipe was originally published in September 2016. Updated for housekeeping matters in 2018 – no change to recipe!
LIFE OF DOZER
little ad lib home video recording I put together of Dozer with the gang at the beach !
