CHINESE RESTAURANT WONTON SOUP RECIPE RECIPES

Steps:

• Soup Base:.
• Place ingredients for soup base into a large soup pot and bring to a boil over medium heat.
• Once boiling, reduce heat to low, cover and simmer for 10 minutes to combine flavors.
• Remove broth from heat and set aside.
• Wontons:.
• Place 2 tbsp chicken stock and cornstarch into a large mixing bowl and stir to combine.
• Add minced scallions, minced ginger, pork, soy sauce, dry sherry, sesame oil, and sugar, and stir well.
• Fill a cup with water and set it nearby.
• Place a wrapper in front of you so that it looks like a diamond.
• Dip your finger in the water and moisten all 4 edges of the wrapper.
• Place about 1 tsp of the meat mixture in the center of the wrapper and fold in half over the filling to make a triangle.
• Press firmly along the sides to seal it and remove any excess trapped air.
• Moisten the left and right corners of the triangle and pinch them together.
• Place stuffed wonton on a wax paper lined baking sheet and cover lightly with a kitchen towel.
• Repeat until all wontons are made.
• Soup:.
• Bring reserved broth to a boil, cover and reduce heat to medium low.
• Add wontons to simmering broth.
• Stir occasionally until wonton filling is firm and cooked through - about 5 minutes.
• Stir in spinach leaves and cook for 30 seconds until they wilt.
• Serve hot.

Steps:

• Mix the flour with water mix (ratio about 5: 1). Depending on the type of flour can vary the mixing ratio may, therefore experimenting maybe something.
• The meat finely chop. The meat should then not be too long, otherwise runs the juice.
• Take a piece of ginger and finely chop. Thereafter, mix with the meat. (Preferably small to large pieces not taste)
• In the meat-ginger mixture some salt, soy sauce (to taste) and add an egg. Mix well until it is "supple".
• On the worktop abundant flour scatter. Ferment the dough roll.
• The lumps of dough the size and roll out thinly as possible. , Taking care that it does not stick somewhere (use the flour). The thin dough now fold (see picture)
• The wontons skin now cut into small slices.
• The size can vary at will, I make most 8-10 cm wide.
• For marinated meat now give leek, glutamate and sesame oil to it. The wort is good if the crude mixture add a "spicy" smell. Usually only meat is taken, but I find that hard to then lies in the stomach ...
• Now place some of the filling in the Teighaut and form the typical Wantan form.
• In a saucepan, then boil water and place the wonton into the boiling water. Pour into a bowl some spring onions (or fresh coriander) and salt. I like to like to algae grass. The dried there to buy in Asiamarkt and is designed specifically for Supppen. After giving the finished Wantan with some soup in the bowl and already the Wantan soup is ready. Who likes can still give an extra shot of sesame oil over it.