BREAKFAST WONTON RECIPES

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BETTER THAN TAKE OUT – CHICKEN WONTON SOUP (????? ...



BETTER THAN TAKE OUT – Chicken Wonton Soup (????? ... image

Provided by Souped Up Recipes

Number Of Ingredients 25

300 grams 10.6 oz of ground chicken
200 grams 7 oz of peeled shrimp
100 grams 3.5 oz of jiu cai or scallion
1.3 big size onion (diced)
18 cloves of garlic
2 inches of ginger (thinly.)
3 scallions (cut into 2 inches pieces)
1.5 cup of vegetable oil (I am using corn oil)
1 cinnamon stick
2 bay leaves
1 star anise
2 cloves
3 dried red chilies (optional)
1.5 tbsp of soy sauce
1.5 tbsp of fish sauce
1 tbsp of oyster sauce
1 tbsp of chinese cooking wine
Black pepper to taste
1 pack of wonton wrapper (50-55)
8 cups 1.9 liters of chicken stock or water
1 tbsp of salt to season the broth
1/2 cup of cold water to drop the temperature
Baby bok choy or other green vegetables
Diced scallion as garnish
Pickled long beans or other pickles as toppings (optional)

Steps:

  • Soak 1 cinnamon stick, 2 bay leaves, 1 star anise, 2 pieces of clove, and 3 pieces of dried red chilies with some hot water for 20 minutes.  then drain thoroughly.
  • Dice 1 and 1/3 of a big purple onion.
  • Finely chop 18 cloves of garlic. Optionally, put the garlic in a sieve and rinse it with running water to remove the mercaptans. Dried it with paper towels.
  • Cut 3 scallions into 2 inches long pieces.
  • Slice 2 inches of ginger finely.
  • Dice 100 grams of garlic chive. You can use other types of vegetables if you want. Such as mushrooms, carrots, cabbage, scallion...
  • Pour 1.5 cups of oil into the wok. Add the diced onion. Simmer it on medium-low heat for 5 minutes.  Add in the garlic, ginger slices, scallion strips, and the soaked but well-drained spices. Continue to simmer everything on medium-low heat for another 20 - 30 minutes or until the onion and garlic are lightly golden. Make sure to stir constantly the whole time.
  • Drain out the oil. Store the oil in a sealable container. It will stay good for 2 months in the fridge.
  • Remove all the spices, scallions, and ginger slices. save the fried onion and garlic for the filling.
  • Roughly diced 200 grams of peeled and deveined shrimp. Add it to a big mixing bowl along with 300 grams of ground chicken thigh.
  • Season with 1.5 tbsp of soy sauce, 1.5 tbsp of fish sauce, 1 tbsp of oyster sauce, 1 tbsp of chinese cooking wine, and some white pepper to taste
  • Stir the protein within 1 direction for 5 minutes to develop the texture. Add the fried aromatics, the diced garlic chives. Keep stirring the filling until everything is well combined.
  • Put some filling in the middle of the wonton wrapper. Gather the edge together and pinch to close it. This recipe is enough to make 50-60 pieces of the wonton.
  • Bing 8 cups of chicken stock to a boil. Season it with some salt by taste. Add the wonton. Cook over medium low heat until the wonton float to the top of the water and the pot should come back to a simmer. Add 1/2 cup of cold water to drop the temperature. Wait for the pot to come back to a simmer again.  The total cooking time will take about 8-10 minutes. Optionally, throw in some baby bok choy and you are done.
  • Drizzle in 1-2 tbsp of the aromatic oil. The heat from the soup will reactivate the fragrance. Sprinkle some diced scallion as a garnish.
  • Video Link - https://youtu.be/5-5WAmkqlCQ

WONTON SOUP RECIPE - CHINA SICHUAN FOOD



Wonton Soup Recipe - China Sichuan Food image

Spicy and mild versions of really easy wonton soup recipe

Provided by Elaine

Categories     Breakfast    Soup

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 23

1/2 pound wonton wrappers
1 small bunch of vegetable leaves ( , optional (lettuce,bok choy or other green vegetables))
2 tablespoon finely chopped green onion
1/2 tablespoon grated ginger
1 egg
1 cup ground pork
1/2 cup chopped shrimp
½ teaspoon black pepper powder
½ tablespoon sesame oil
1 tablespoon oyster sauce
salt to taste
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon chili oil
1 teaspoon black vinegar
1 teaspoon smashed garlic
chopped spring onion
salt to taste
1 teaspoon dried sea shrimp
1 teaspoon sesame oil
chopped spring onion
1 small pieces of dried seaweed
salt to taste

Steps:

  • To make the filling: In a large bowl, well combine all the ingredients together. Then stir your meat filling in one direction until the filling becomes sticky.
  • To assemble the wontons: Put the wonton wrapper in the center of the left hand. Spoon about 1 teaspoon of meat stuffing (or slightly more if you want)onto the center of the wrapper. Moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the opposite corner to make a triangle just like the picture shows. Hold the wrapper with both hands, curl the corner on the right hand in firstly and then the curl the corner on the left hand to seal with another corner. You can also change the sequence. But make sure that you press them firmly.
  • To prepare your serving bowls: in separate serving bowls, mix all the seasonings and set aside.
  • Boil water in a wok. Put the wonton in to cook for about 5 minutes.And add your vegetable leaves prepared to cook in the last 1 minute.
  • scoop around 1/2 bowl of the boiling water in serving bowl (or you can use stock), and then place wonton in too.

Nutrition Facts : Calories 863 kcal, CarbohydrateContent 70 g, ProteinContent 44 g, FatContent 43 g, SaturatedFatContent 12 g, CholesterolContent 311 mg, SodiumContent 4758 mg, FiberContent 2 g, ServingSize 1 serving

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