Recipe: Tasty No fuss wonton soup

No fuss wonton soup. No fuss wonton soup This is a quick and easy wonton soup, perfect for a weeknight. As a mom of four, I find that soups are super easy to make and can be enjoyed year round with no fuss! One soup that I LOVE year round that is simple and delicious is wonton soup.

No fuss wonton soup This Shanghai wonton soup recipe comes directly from my childhood in China. A favorite breakfast or afternoon snack, this steaming bowl Shanghai Wonton soup or "little" wonton soup (xiao hun tun, 小馄饨) uses thin wonton wrappers and a small pork filling with Chinese spices. See great recipes for No fuss wonton soup, No fuss Chocolate (sheet) Cake too! You can cook No fuss wonton soup using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of No fuss wonton soup

  1. It’s 10 cups of chicken stock.
  2. You need 1 tbsp of toasted sesame oil.
  3. Prepare 1 of shallot, chopped.
  4. Prepare 4 cloves of garlic, chopped.
  5. You need 1 of thumb-sized knob ginger, chopped.
  6. It’s 1 of medium carrot, chopped.
  7. Prepare 500 g of lean ground pork.
  8. Prepare 2 tbsp of oyster sauce.
  9. Prepare 1 tbsp of soy sauce.
  10. Prepare 1 of large egg.
  11. You need 2 of ribs celery, chopped.
  12. Prepare 1 package of premade wonton wrappers.

Shepherd's purse is considered as a common weed in many parts of the world. It is commonly used as food in Shanghai and the surrounding. Looking at the photo you may be asking where the wontons are. Before I answer this question you first have to undertand that texture is an important part of wonton noodle soup; the texture of the noodles, the texture of the wonton, and even the texture of the shrimp inside is critical to a really great bowl of wonton noodles.

No fuss wonton soup step by step

  1. Put your largest pot on medium-high heat. Add the chicken stock and sesame oil and bring to a simmer..
  2. In a food processor, pulse the shallot, garlic, ginger and carrot until finely cut. Transfer the mixture to a large bowl..
  3. Add the pork, oyster sauce, soy sauce, egg and several grinds of black pepper to the bowl of veg. Use your hands to knead everything together. Form small meatballs (about half the size of golf balls) and drop them carefully into the broth. Don't stir for a few minutes; the meatballs have to set. It should take about 10 minutes to cook. Do the meatballs in batches if your pot isn't big enough..
  4. When you get to the last batch of meatballs, add the celery to the pot. Take half the package of wonton wrappers and, using kitchen scissors, cut them into thirds. Separate the wonton strips and drop them into the soup. Let simmer 5 more minutes then serve..

These wontons are filled with a juicy pork and prawn / shrimp filling and will knock your socks off. With step by step photos and a recipe video, you're going to be a Wonton Wrapping Master in no time!. I would always get it at out chinese place when I was younger. Chinese was equivalent to Asien, back in those days. 🙂 And I loved it. In Paris you can get wontons on every street corner at Vietnamese stalls.