Chinese New Year Wonton Soup Recipes

WONTON SOUP (馄饨汤)

Steps:

• Add ground pork, scallions, ginger, light soy sauce, Shaoxing wine, salt, white pepper and 3 tablespoons of chicken stock to a mixing bowl. Swirl constantly to combine until the meat fully absorbs the liquid and becomes a sticky paste.
• With your fingertip, wet the edge of a wonton wrapper with a little water. Place some pork filling in the middle. Fold the wrapper into a rectangle. Press to seal the edge. From the folded side, wet one corner then place the other corner on top. Press to seal (see video below).
• In a saucepan, heat the chicken broth to a boiling point. Set aside for later use.
• While the broth is heated, bring plenty of water in a separate pot/wok to a full boil. Gently put in the wontons. Move them around with a spoon to avoid sticking. You may need to cook them in batches (see note 3).
• When the wontons rise from the bottom and float on the surface, continue boiling for a further 1½ minutes or so. Put in bok choy and cook for another 20 seconds.
• Add salt, ground white pepper and sesame oil to 4 serving bowls, then top up each one with the heated broth.
• Fish out the wontons and bok choy and put them to the bowls. Garnish with scallions and chili oil (if using).
• You may freeze uncooked wontons right after they're assembled (Do not leave them on the counter for too long). Lay them in a single layer on a tray lined with parchment paper. Once completely frozen, transfer them to airtight bags or containers.
• Cook frozen wontons: Do not defrost. Follow the same method above.

WOR WONTON SOUP

Steps:

• Heat a large non-stick skillet over medium-high heat until hot.
• Add ground pork and brown until no longer pink.
• Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, 2 tablespoons minced flat-leaf parsley, garlic powder, 4 thinly sliced scallions, salt and pepper to taste.
• Continue cooking 3 to 5 minutes.
• Add the cooked chopped shrimp.
• Remove from heat, mix thoroughly and allow to cool slightly.
• That is your filling for the wontons.
• Place a small amount of water into a small bowl to use for sealing the wontons.
• Place a tablespoon or more of the filling into the center of each wrapper.
• Moisten edges with water, fold up corner of wrapper over the filling and press firmly to seal.
• It will look like a triangle.
• Hold filled wonton by the tip with the longest side down.
• Gently wrap corners around filled part, moisten with water and gently pinch to seal.
• The finished wonton resembles a nurse's hat.
• Set wontons aside on an oiled plate& continue with remaining wontons.
• The reason for oiling the plate is to prevent wontons from sticking.
• Place the chicken broth& 2 tablespoons of sesame oil into a large pot and bring to a light boil.
• Add sliced mushrooms, sliced water chestnuts and snow peas.
• Add wontons individually and cook until they float, about 1 or 2 minutes.
• Ladle soup into individual large soup bowls with as many wontons per person as desired.
• Top with strips of pork, strips of chicken, as many whole cooked shrimp as desired, and several slices of hard-boiled egg.
• Garnish with sliced and cut up pieces of scallions and Italian flat-leaf parsley on top and serve.

CHINESE NEW YEAR WONTON SOUP

Steps:

• Mince 3/4 cup of mushrooms.
• Slice the rest.
• Saute' ham in oil, drain on paper towel.
• Set aside 6 shrimp and finely chop the rest.
• Add minced mushrooms, onions, and soy sauce to the chopped shrimp.
• Mix to a paste consistency.
• Place mixture in the middle of the wonton skin.
• Brush water on 2 borders of the skin, covering 1/4" from the edge.
• Bring one end over to form a triangle.
• Seal edges.
• Pull the other 2 ends together to meet and overlap under filling.
• Moisten 1 end, pinch firmly.
• Bring chicken broth to a boil.
• Add wontons, sliced mushrooms, green onions.
• Simmer 10 minutes.
• Add reserved 6 shrimp and spinach.
• Cook until spinach wilts.
• Top with ham strips.