It was one of the merely things I ate a little child and I have many fond memories of my small self, kneeling on a president at our orotund laminate kitchen table, meticulously wrapping won ton for dinner. I would constantly make the won ton extra bantam .
I loved eating won ton wrappers, more so the the won ton filling, and my won ton would be 10 percentage kernel and 90 percentage wrapping. They didn ’ thymine expect anything like the won ton my family would rate by the bowl on the weekends at our local won ton conge noodle restaurant, but I loved making those deformed, rickety wontons .
To me a stadium of won ton soup is all about comfort. It brings me back to when my adolescent best friend and I would have hour-long discussions on why her grandfather ’ mho chicken wontons were the best thing she ’ mho ever eat, to when Mike and I spent a whole day in Hong Kong eating and evaluation bowl of won ton attic soup on an intricate five point-five-value scale, to late nox 3 am hand brake bowl of won ton with friends .
Biting into a won ton is biting into life .
How to make wonton soup
- Make the broth. Bring the broth ingredients to a simmer and let infuse.
- Cook the wonton. Bring a large pot of water up to a boil. When at a rapid boil, gently drop in the wonton and stir to stop them from sticking to the bottom of the pot. The wonton will sink down at first and then start to float as the water comes back up to a boil and they are cooked through. Take one and cut it open to make sure, then scoop out all of the cooked wonton.
- Serve. Ladle the broth into a bowl. Add the wontons and finish with scallions. Enjoy!
What does wonton soup taste like?
The soup itself is a clean bullion ( made from pork barrel or chicken ) that is rich and flavorful with hints of shrimp, pep, and toasted sesame petroleum .
The wonton dumplings are like a meatball wrapped in a thinly dumpling skin : firm, yet soft and blue seasoned with ginger, scallions, and soy sauce .
What are wonton?
Wonton are chinese dumpling filled with kernel, typically served in a flavorful clear broth or dressed in sauce. Unlike most early chinese dumplings, won ton wrappers are squares or trapezoids. The wrappers are slippery, thin, and supple. Wontons are normally filled with land pork, shrimp, and aromatics. They ’ re fabulously democratic, both as a bite, side dish, or meal. They ’ ra served at home, in restaurants, as night commercialize street food, You can make them at home easily and they besides sell them premade, freeze, in lots of grocery store stores. weirdly, you can even get them on Amazon. But the best is homemade, which is what we ’ ra doing here .
How to make wonton filling
Wonton fillings are where it ’ sulfur at ! Everyone and their grandma has a mystery recipe for fillings. normally when you get wonton the filling is ground pork with runt, but nowadays there are MILLIONS of filling combinations .
The simplest way to make won ton fill is to put everything in a bowl and blend it up. here are some tips :
- Protein. Wontons are a meat based dumpling, so it’s best to use a protein with some fat in it so the filling stays juicy and fluffy after cooking. This is why pork is so popular. Ground pork has just enough fat to protein ratio. Adding in some bouncy shrimp is a pro move because they add some textural contrast. That being said, you can use any ground meat you like (or even tofu), just know that your wonton will probably be a bit more dense if you’re using extra lean meat.
- Aromatics and seasoning. Ginger, scallions, soy sauce, and shaoxing wine (read more about shaoxing here) are my weapons of choice to make these wontons absolutely irresistible.
- Cornstarch. Mix together a bit of cornstarch with water then stir it into the ground pork. Stirring in a bit of cornstarch and water will make the insides of your wonton super tender. It’s the secret to juicy, tender wonton! When you stir in the water-cornstarch mix everything will come together into a homogenous paste, which is exactly what you want.
How to fold wonton
The simplest way ( and the way I did it when I was small ) is to just put 2 teaspoons of filling into the center of a won ton negligee and squish up the wrap around the occupy. That ’ s what I did in the photograph in this post and they look chubby and cute. It ’ s the classical Hong Kong style wrap. however, if you want a bit more dynamism, you can try this :
- Lay the wonton wrapper out as as diamond. Place some filling near the corner closest to you.
- Fold/roll the wrapper up, enclosing the filling in a triangle.
- Press the sides to seal.
- Bring the opposite ends of the wrapper together and use a dab of water to seal.
Which wonton wrappers to buy
Wonton wrappers are constantly squarely, barely look for a square software of dumpling wrappers ( they ’ rhenium in the electric refrigerator section ). They ’ re supposed to be very reduce, so choose the package that has the thinnest wrappers. You ’ ll find a better choice of dumpling wrappers at your local asian grocery storehouse. Some major grocery stores sell won ton wrappers ampere well, but they tend to be slurred .
How to freeze wonton
I like making a big batch of won ton and then freezing them so we have wonton on hand when we want a quick and easy meal. To freeze, just lay out the won ton in a individual layer on a tray or baking sheet, not touching, and freeze until firm. then gather them up and put them in a deep-freeze dependable bag or container. cook from freeze, adding a couple of extra minutes on the cooking time .
What does wonton mean?
I ’ ve constantly loved won ton, largely because of how they taste, but besides because won ton in Chinese ( 雲吞 ) means swallowing clouds. They kind of make look like downy little delicious clouds floating in broth : )
How many wonton per person
A thoroughly dominion of hitchhike is 8-10 as a snack/starter and 12-16 as a main .
How much soup per person
I would say 1 1/4 cup of soup per person is a good amount .
One last (really important) thing
There are are a distribute of won ton soup recipes out there. Heck, there are actually a lot of different kinds of won ton soups in the earth. That being said, if you ’ ve been poking around the internet and aren ’ metric ton sure if the recipe you ’ ra looking at is authentic or not, I will give you this tip : taiwanese people will NEVER always boil wontons in the soup they ’ ra serving them in. Don ’ thymine do it !
Boiling wontons in the soup will make your soup slimed and taste weird. There ’ s a cause why all won ton noodle houses have at least 2 giant boiling pots : one filled seethe water system for cooking wontons and one filled with that delicious broth the wontons bathe in after they ’ ve been cooked .
happy wonton-ing !
xoxo steph
PS – Try these in piquant chili petroleum, they ’ rhenium amaze
Wonton Soup
Biting into a wonton is biting into life.
Serves
8
from
votes
Prep Time
50
mins
Cook Time
10
mins
Total Time
1
hr
Ingredients
Wonton Soup
- 8 cups chicken neckcloth no sodium preferred
- 1 inch pep peeled and sliced
- 2 tbsp dried prawn optional
- 2 tbsp light soy sauce sauce or to taste
- 1 tbsp toasted sesame oil
Wonton
- 1/2 pound footing pork barrel
- 1/4 cup k onions thinly sliced
- 1 tbsp ginger minced
- 1 tbsp soy sauce
- 1 tbsp
Read more: Fried Wonton Recipe
Shaoxing wine
- 1 tsp toasted sesame petroleum
- 1/2 tsp strategic arms limitation talks
- 1/4 tsp ashen pepper
- 1 tsp cornstarch
- 1/2 pound runt peeled, deveined, and chopped
- 1-2 packs fresh won ton wrappers as needed
To Finish
- 1 cup green onions thinly sliced
- 1 pound concisely blanched leafy greens : bok choy, gailan, etc
- 1/4 cup chili petroleum
- 1 tbsp white pepper
- 1 tbsp toasted sesame vegetable oil
- 1 tbsp black vinegar
Instructions
-
Make the soup: Combine the chicken stock, ginger, and dried shrimp in a stock pot over medium low heat and bring to a gentle boil. Turn the heat down to very low (1 to 2 bubbles) while you make the wonton.
- In a bowl, mix together the pork barrel, ginger, scallions, soy, Shaoxing, sesame petroleum, salt, and white pepper. Whisk the cornstarch with 2 teaspoons of urine and blend into the filling until the pork barrel forms a paste. Mix in the shrimp. optional : Massage the runt with 1 teaspoon bake pop and 1/2 teaspoon salt and let it sit for 30 minutes before rinsing throughly, chopping, and mixing into the won ton fill .
-
Take a wonton wrapper and place 2 teaspoons of the meat filling near the edge. Fold/roll the wrapper up, enclosing the filling. Bring the opposite ends of the wrapper together and use a dab of water to seal. Alternatively, just wet the edges of the wrapper and bring together and pinch into a small pouch. Keep the wrappers and finished wonton covered with saran wrap as you work, to keep them from drying out.
-
Bring a second large pot of water to boil over high heat. When the water reaches a rapid boil, add in your wonton. Stir gently so they don’t stick to the bottom of the pot. They will start to float once they’re cooked through. Cook for 3-4 minutes (depending on size) or until cooked through – cut one open to check.
-
Strain or scoop the solids out of the broth. Taste the broth and add in the soy sauce and toasted sesame oil, to taste. Fill a bowl with the soup and add the cooked wonton and greens. Finish with scallions and enjoy!
Notes
The dried shrimp, which you can find at an Asian grocery store will add a deep amount of umami to your wonton soup and make it ten thousand times better. If you don’t have any, you can skip it. I put mine in a disposable teabag for easy removal.
Estimated Nutrition
nutrition Facts
Wonton Soup
Amount Per Serving
Calories 201
Calories from Fat 39
% Daily Value*
Fat 4.3g
7%
Saturated Fat 0.9g
6%
Cholesterol 83mg
28%
Sodium 843mg
37%
Potassium 724mg
21%
Carbohydrates 20.1g
7%
Fiber 0.8g
3%
Sugar 0.1g
0%
Protein 19.8g
40%
* Percent Daily Values are based on a 2000 calorie diet .
