Chinese New Year Wonton Soup Recipes

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CHINESE NEW YEAR WONTON SOUP



Chinese New Year Wonton Soup image

Make and share this Chinese New Year Wonton Soup recipe from Food.com.

Provided by Cocoa

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 lb mushroom
1/4 lb sliced ham
1 tablespoon oil
1/4 lb small shrimp
1/2 cup minced green onion
2 tablespoons soy sauce
12 wonton skins
2 green onions, diagonally cut in 1 inch pieces
4 cups chicken broth
1/2 lb fresh spinach, trimmed,washed,drained,cut in thin strips

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.

Nutrition Facts : Calories 165, Fat 5.1, SaturatedFat 1.1, Cholesterol 40.1, Sodium 1284, Carbohydrate 14, Fiber 1.9, Sugar 1.7, Protein 16

PF CHANGS WONTON SOUP



Pf Changs Wonton Soup image

Make and share this Pf Changs Wonton Soup recipe from Food.com.

Provided by Valerie in Florida

Categories     Asian

Time 40m

Yield 6-7 serving(s)

Number Of Ingredients 19

2 chicken breasts, cubed
1 lb small to medium shrimp, deveined with tails off
1 cup fresh spinach, torn into small pieces
1 cup mushroom, sliced
1 (8 ounce) can water chestnuts
1 teaspoon light brown sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped fresh ginger
6 cups chicken stock (I use 8 cups)
6 ounces ground pork
8 medium shrimp, shelled and ground
1 teaspoon light brown sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped ginger
24 wonton wrappers

Steps:

  • Bring chicken stock to a rolling boil, then add all the ingredients.
  • Cook until chicken and shrimp are cooked through, about 10 minutes.
  • FOR WONTONS.
  • In a bowl, mix the pork, ground shrimp, brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger.
  • Blend well and set aside for 25-30 minutes for flavors to blend.
  • Place 1 tsp of the filling in the center of each wonton wrapper.
  • Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wnton over.
  • To cook, add wontons to the boiling chicken stock and cook for 4-5 minutes.
  • Transfer to individual soup bowls and serve.

WOR WONTON SOUP



Wor Wonton Soup image

"WOR" in Chinese means "everything", so Wor Wonton Soup means a wonton soup that has everything in it... This is a meal in itself!

Provided by Alan Leonetti

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 20

1 1/2 lbs ground pork
8 medium cooked shrimp (chopped)
12 medium cooked shrimp (or more)
1 cooked pork chop (thinly sliced strips)
1 chicken breast (cooked or fried and cut into thinly sliced strips)
1/2 lb sliced mushrooms
1 (8 ounce) can sliced water chestnuts
1 teaspoon chopped gingerroot
1 egg (beaten)
2 hard-boiled eggs, sliced
1 teaspoon sherry wine
1 teaspoon soy sauce
3 tablespoons sesame oil
2 tablespoons flat-leaf Italian parsley (minced)
1 teaspoon garlic powder
7 cups chicken broth
1 (6 -8 ounce) package snow peas (optional)
1 bunch scallion (thinly sliced)
salt and pepper
egg roll wrap (makes larger wontons)

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.

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