How To make Basic Won Ton
10 Chinese mushrooms, small
1/4 lb Prawns
5 Fresh water chestnuts (OR 7
- canned ones) 1/2 lb Ground pork
1 Green onion, finely chopped
1 pk Wonton skins
1 ts Salt
1/2 ts Sugar
1 ts Thin soy sauce
1 ts Oyster sauce
Dash of pepper 1 1/4 tb Cornstarch
1 sm Egg
Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off, and discard stems; then, chop into very small pieces. Shell, devein and wash prawns. Chop into very small pieces Peel and crush water chestnuts with the flat side of the cleaver. If you don't have a cleaver, chop the water chestnuts into very fine pieces. Combine mushrooms, prawns, water chestnuts, pork and green onion. Add all other ingredients and mix well. 1 teaspoon of filling is used for each wonton. * * * With one corner of the skin toward you, place 1 teaspoon of filling about an inch from the corner. Fold one corner to cover the filling. Told once more...about 3/4 inch. Turn the won ton so that the triangel is toward you. Dampen the left corner with a little water. Swing the right corner away from you and place it on top of the dampened left corner. As you make this fold, simultaneously pull the filling toward you with your middle finger. You should finish with a little "hat-like" effect. SOURCE: Chopstick, Cleaver and Wok.
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BETTER THAN TAKEOUT - Easy Wonton Soup Recipe
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Most people think making wontons at home is a labor of love. This recipe is going to change your mind completely because I will show you the easiest fastest folding method to wrap the wontons and a quick tip to upgrade your store-bought stock. It takes about 30 minutes from start to finish and it serves a whole family.
INGREDIENTS
For the broth
6 cups of unsalted chicken broth or water
10 oz of peeled and seeded kabocha squash
3 tbsp of water of water
1 cup of crushed ice
3 tbsp of vegetable oil
3 scallions cut into 2 inches
4 cloves of garlic thinly sliced
1/2 inch of ginger thinly sliced
1.5 tsp of salt or to taste
bok choy as needed
To make the wonton
1 pack of wonton wrapper 50 sheets, defrosted in advance
1/2 lb 227 grams of ground pork
1/2 lb 227 grams of peeled and deveined shrimp
1/4 cup of Cilantro
1/4 cup of Scallion
1.5 tbsp of finely minced garlic
2 tsp of finely minced ginger
2 tbsp of soy sauce (Amazon Link -
1.5 tbsp of oyster sauce (Amazon Link -
1/2 tsp of sugar
1/2 tsp of five-spice powder (Amazon Link -
3 tbsp of water or chicken stock
1 tbsp of sesame oil (Amazon Link -
Instructions
Cut the kabocha squash into into 1 cm thick pieces. Transfer it into a glass bowl along with a few tbsp of water to help to create some steam. Cover with a ceramic plate. Microwave it for 5 minutes.
While waiting, you should have just enough time to put all the filling ingredients into a food processor (ground pork, peeled shrimp, scallion, cilantro, garlic, ginger, soy sauce, oyster sauce, sugar, five spice powder, sesame oil, and water)
Use the on and off mode to blend everything for just 40 seconds. Give it a few stirs to incorporate the uneven bits that were stuck on the edge and your filling is done. Just leave it in the food processor for now. No need to transfer it into a different bowl unless you like to wash more dishes.
Take the squash our of the microwave and add 1 cup of crushed ice to cool it down. Then transfer it into a small blender and blend until smooth. Set it aside.
Add vegetable oil into your wok along with the scallions stalks, garlic slices, and ginger slices. Stir over medium heat for a minute or until fragrant. Store-bought stock usually doesn’t smell as fragrant because they have been sitting on the shelf for a long time. Adding aromatics is an easy way to upgrade it.
Pour in the squash puree and stir for a minute. Then add 6 cups of store bought chicken stock and mix well. You can also do beef or vegetable stock. Squash contains a little bit of starch so it makes the soup smooth, creamy as well.
It would take about 5 minutes over medium heat for this to come to a boil. Meanwhile, you can wrap the wonton by using this fast folding method: Grab about 1/2 tbsp of filling with a pair of chopsticks. Put it on the wrapper with the meat side down and fold it over. Give it a solid squeeze and pull it out. This folding method does not require any practice. Your wonton may not come out the same size, which doesn’t matter at all because wonton is not supposed to be so precised and it it does not need to be sealed completely.
When the broth comes to a boil, season it with some salt. Throw the wontons and cook for 4-5 minutes over medium heat. Optionally, add some baby Bok choy to balance the meal. Enjoy!
EASY Wonton Noodle Soup
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????Wonton Noodle Soup
Ingredients
For the Wontons (Makes 34 to 36 wontons)
1/2 lb peeled and deveined shrimp, finely chopped
1/2 lb ground pork or ground chicken
1 tbsp shaoxing wine or dried sherry
1 tbsp soy sauce
1 tbsp sesame oil
1/2 tbsp cornstarch
2 tsp grated garlic (approximately 3 cloves)
2 tsp grated ginger
2 to 3 green onions, finely chopped
1/4 tsp sugar
1/4 tsp black pepper
34 to 36 square wonton wrappers
For the Noodle Soup (Makes 2 servings)
4 large slices ginger
2 cloves garlic, crushed
2 green onions
1 dried shiitake mushroom
5 cups chicken stock
2 tsp soy sauce
2 tsp fish sauce
2 to 4 heads bok choy or 4 oz of any veggies you like
2 portions egg noodles, I’m using precooked & ready to use egg noodles but you can also use dried (Hong Kong Style Egg Noodles or fresh one
How To Make Chicken Wontons & Wonton Wrapper Ideas You've Never Seen Before
Did you know that you can have lots fun making wontons at home? Check out my super easy chicken wonton filling and the wonton wrapper ideas you've never seen before.
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