Wonton soup. Fold wonton in half diagonally to create a triangle, and seal the edges. Fold the two identical corners in on each other and press again to seal. Repeat until all wonton wrappers are filled.
The main difference is the texture of the filling - because homemade wontons are made with just pure fresh ingredients, NO mysterious fillers!
This chicken wonton soup recipe is so quick and easy to whip up.
It has lots of healthy veggies and is semi-homemade using frozen wontons.
You can cook Wonton soup using 11 ingredients and 7 steps. Here is how you cook that.
Ingredients of Wonton soup
- It's of wonton wrappers.
- Prepare of boneless lean pork chopped finely..
- You need of soy sauce.
- Prepare of oyster sauce.
- You need of a few drops seaseme oil.
- It's of half teaspoon sugar.
- Prepare of green onion finely minced.
- Prepare of cornstarch.
- You need of half teaspoon grated freash ginger.
- Prepare of water for boiling wonton.
- It's of 5 cups chicken stock.
Whenever we're ordering take-out, wonton soup is always a must. See, I have a major thing for wontons. But little did I know that the homemade version is unbelievably easy. Place stuffed wonton on a wax paper lined baking sheet and cover lightly with a kitchen towel.
Wonton soup step by step
- Combine all 8 ingredients in a bowl mix well. No need to pre cook meat..
- Moisten edges of wonton with water put teaspoon of filling in center..
- Fold in half length wise press down to seal. Take both ends bring together seal with water should resemble a nurses cap..
- Boil water in big pot leave enough room for those baby to swim in. Boil 5-8 minutes until they rise to top remove with slotted spoon ..
- Cut some scallions and throw in soup.
- Bring chicken stock to a boil.add wonton back to stock throw in scallions a n sesame oil. Enjoy.
- Finish result.
Repeat until all wontons are made. Bring reserved broth to a boil, cover and reduce heat to medium low. The soup is made from boiling shrimp shells, pork bones and dried flounder to give it a distinct taste. Hong Kong wontons were introduced to the area after World War II as street food and later indoor eateries. Wonton is served in variety of sizes with smallest being two wonton and noodles called Sai Yung. [citation needed] Sichuan cuisine Sometimes called "skins," wonton wrappers are often available in the produce aisle of supermarkets.