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.
It has lots of healthy veggies and is semi-homemade using frozen wontons. Wonton soup If you've ever had store bought frozen wontons or wontons from a good value Chinese place that probably uses frozen wontons, you will be amazed how different homemade ones are. The main difference is the texture of the filling – because homemade wontons are made with just pure fresh ingredients, NO mysterious fillers! You can have Wonton soup using 11 ingredients and 7 steps. Here is how you cook that.
Ingredients of Wonton soup
- Prepare 24 of wonton wrappers.
- It’s 1/2 lb of boneless lean pork chopped finely..
- You need 1 tbsp of soy sauce.
- You need 1 tbsp of oyster sauce.
- Prepare 1 of a few drops seaseme oil.
- Prepare 1 of half teaspoon sugar.
- It’s 1 of green onion finely minced.
- It’s 1 tsp of cornstarch.
- It’s 1 of half teaspoon grated freash ginger.
- You need 1 of water for boiling wonton.
- It’s 4 1/2 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. The soup is made from boiling shrimp shells, pork bones and dried flounder to give it a distinct taste.
Wonton soup instructions
- 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.
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.  Sichuan cuisine To make the soup: bring the chicken stock to a boil. Add the wontons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Place stuffed wonton on a wax paper lined baking sheet and cover lightly with a kitchen towel.