Easiest Way to Prepare Yummy Wonton soup
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 3 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Wonton soup
- You need of Ground beef, wonton skin (I found it in the supermarket).
- Prepare of Dill, salt, black pepper, bok choy 🥬.
- You need of Mushroom, garlic, green onions, fish sauce paprika, 2 eggs.
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 step by step
- Make minced garlic, minced dill, and minced mushrooms.
- Marinate the ground beef with minced garlic, minced dill, minced mushrooms, salt, pepper, fish sauce, 2 eggs and paprika. Then leave the beef in the fridge for 8-15 minutes.
- Bring the beef out and stuff the beef on the wonton skin. You can look online how to make the shape of wonton, pretty easy to make..
- Warm up the pan, out the minced green onions in and stir fry for 2-3 mins.
- Pour the water in, add some salt and let it boil.
- Put the wontons in. When it’s closed to be boiled, add bok choy in, taste it to see whether it has enough salt. Garnish with black pepper and sliced green onions.
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 Place stuffed wonton on a wax paper lined baking sheet and cover lightly with a kitchen towel. Repeat until all wontons are made. Bring reserved broth to a boil, cover and reduce heat to medium low. To make the soup: bring the chicken stock to a boil.