Grandpa Wongs Pork And Bok Choy Wonton Soup Recipes

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PORK WONTON SOUP



Pork Wonton Soup image

Steamed pork-filled wontons and steamed vegetables make a hearty and satisfying soup.

Provided by Allrecipes

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 2h20m

Yield 4

Number Of Ingredients 18

1 tablespoon rice wine
½ teaspoon cornstarch
¾ pound ground pork
2 tablespoons finely chopped green onion (white and light green parts)
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 teaspoon sesame oil
1 teaspoon white sugar
salt to taste
25 wonton wrappers
1 egg, beaten
3 heads bok choy, sliced
10 sugar snap peas, sliced
1 carrot, thinly sliced
2 tablespoons finely chopped green onion (white and light green parts)
2 cups chicken broth
1 cup water
¼ cup finely chopped green onion (white and light green parts)

Steps:

  • Whisk rice wine and cornstarch together in large bowl. Add ground pork, 2 tablespoons green onion, soy sauce, ginger, sesame oil, and sugar; stir until well combined and paste-like, about 10 minutes. Cover and refrigerate for 1 hour.
  • Place about 1 tablespoon pork mixture in the middle of a wonton wrapper. Brush edges with beaten egg and pinch edges to seal, creating a small pouch. Repeat with remaining wonton wrappers and pork mixture. Refrigerate until ready to use.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. Remove and distribute evenly among 4 soup bowls.
  • Place wontons in steamer basket and steam until pork is no longer pink inside, about 10 minutes. Remove and place in soup bowls alongside vegetables.
  • Heat chicken broth and water in a saucepan until hot, 5 to 7 minutes. Pour hot broth mixture evenly into soup bowls atop vegetables and wontons. Sprinkle 1/4 cup chopped green onion evenly over each bowl.

Nutrition Facts : Calories 513.4 calories, Carbohydrate 57.6 g, Cholesterol 106 mg, Fat 16.1 g, Fiber 10.2 g, Protein 32.4 g, SaturatedFat 5.3 g, Sodium 846.2 mg, Sugar 5.2 g

WONTON SOUP (馄饨汤)



Wonton Soup (馄饨汤) image

Tasty, juicy filling wrapped with slippery wrappers and served in an umami broth, this easy wonton soup makes a wonderful all-in-one meal.

Provided by Wei Guo

Categories     Main Course

Time 36m

Number Of Ingredients 16

300 g ground pork (or chicken, shrimp, beef)
2 stalks scallions (finely chopped)
1 tsp ginger (minced)
1 tbsp light soy sauce
1 tsp Shaoxing wine
¼ tsp salt
1 pinch ground white pepper
3 tbsp chicken broth (homemade or shop-bought (see note 1))
40 pieces ready-mead wonton wrappers (see note 2)
1 liter chicken broth (homemade or shop-bought (see note 1))
2 heads baby bok choy (or other leafy greens)
Salt (to taste)
Ground white pepper (to taste)
Sesame oil (to taste)
Scallions (finely chopped)
Chili oil (optional)

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.

Nutrition Facts : ServingSize 1 bowl, Calories 453 kcal, Carbohydrate 48 g, Protein 23 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 66 mg, Sodium 1861 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 9 g

EASY WONTON SOUP



Easy Wonton Soup image

This quick and easy wonton soup is super simple, loaded with veggies and takes under 15 minutes to make thanks to the frozen wontons.

Provided by Gina

Categories     Dinner     Lunch

Time 30m

Number Of Ingredients 9

6 cups chicken broth low sodium
1- inch piece fresh ginger (sliced thin)
1 clove minced garlic
20 mini frozen wontons (I love the Chicken Cilantro one's from Trader Joe's)
1 1/2 cups sliced shiitake mushrooms
4 baby bok choy (halved lengthwise and halved)
1 tablespoon soy sauce
1 teaspoon sesame oil
scallions (sliced green parts only for garnish)

Steps:

  • Bring chicken broth to a boil in a large pot.
  • Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
  • Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
  • Stir in soy sauce and sesame oil.
  • Divide soup in four bowls. Garnish with fresh scallions.

Nutrition Facts : ServingSize 1 1/2 cup (generous), Calories 136 kcal, Carbohydrate 22.5 g, Protein 9 g, Fat 2 g, SaturatedFat 0.5 g, Cholesterol 6.5 mg, Sodium 1218 mg, Fiber 2.5 g, Sugar 5 g

WON TON SOUP WITH BOK CHOY



Won Ton Soup With Bok Choy image

Make and share this Won Ton Soup With Bok Choy recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 8h

Yield 6 serving(s)

Number Of Ingredients 18

2 lbs country-style pork ribs (meaty)
2 lbs chicken thighs, legs, and wings
4 scallions, coarsely chopped
1 piece peeled fresh ginger, chopped (2-inch)
12 cups water
1 1/2 lbs bok choy, leaves halved lengthwise, then stalks and leaves thinly sliced crosswise
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1/2 lb ground pork (not lean)
1 large egg yolk
2 scallions, finely chopped
1 piece peeled fresh ginger, finely chopped (1 1/2-inch)
1 tablespoon soy sauce
1 teaspoon rice vinegar (not seasoned)
1/2 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper
30 wonton wrappers, thawed if frozen

Steps:

  • Make broth: Simmer pork ribs, chicken, scallions, ginger, and water in a 6- to 8-quart tall narrow stockpot, uncovered, until meat is very tender and falling apart, 4 1/2 to 5 hours.
  • Pour broth through a sieve into a large bowl and discard solids. Cool broth, uncovered, then chill, covered, at least 1 1/2 hours.
  • Make wontons: Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in 1 direction with your hand until just combined (do not overwork, or filling will be tough).
  • Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap). Spoon a rounded teaspoon of filling in center of square, then brush water around edges.
  • Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal.
  • Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal.
  • Make more wontons in same manner.
  • Finish soup: Skim any fat from broth, then bring to a simmer in a 5- to 6-quart pot.
  • Stir in bok choy, salt, and white pepper and simmer, uncovered, until bok choy is crisp-tender, 3 to 4 minutes.
  • Add wontons and simmer, uncovered, gently stirring, until filling is just cooked through, about 3 minutes (cut 1 open to check).

Nutrition Facts : Calories 947.5, Fat 61.3, SaturatedFat 19.9, Cholesterol 305.8, Sodium 1489.1, Carbohydrate 27.1, Fiber 2.3, Sugar 1.8, Protein 68.3

WONTON SOUP WITH BOK CHOY



Wonton Soup with Bok Choy image

This meaty and satisfying soup is just right for a sick day.

Categories     Soup/Stew     Chicken     Ginger     Leafy Green     Pork     Dinner     Pork Rib     Winter     Simmer     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 6 main-course servings

Number Of Ingredients 20

For soup
2 lb country-style (meaty) pork ribs
2 lb chicken thighs, legs, and wings
4 scallions, coarsely chopped
1 (2-inch) piece peeled fresh ginger, chopped
12 cups water
1 1/2 lb bok choy, leaves halved lengthwise, then stalks and leaves thinly sliced crosswise
1 1/2 teaspoons salt
1/4 teaspoon white pepper
For wontons
1/2 lb ground pork (not lean)
1 large egg yolk
2 scallions, finely chopped
1 (1 1/2-inch) piece peeled fresh ginger, finely chopped
1 tablespoon soy sauce
1 teaspoon rice vinegar (not seasoned)
1/2 teaspoon Asian sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper
About 30 wonton wrappers, thawed if frozen

Steps:

  • Make broth:
  • Simmer pork ribs, chicken, scallions, ginger, and water in a 6- to 8-quart tall narrow stockpot, uncovered, until meat is very tender and falling apart, 4 1/2 to 5 hours. Pour broth through a sieve into a large bowl and discard solids. Cool broth, uncovered, then chill, covered, at least 1 1/2 hours.
  • Make wontons:
  • Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in 1 direction with your hand until just combined (do not overwork, or filling will be tough).
  • Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap). Spoon a rounded teaspoon of filling in center of square, then brush water around edges. Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal. Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make more wontons in same manner.
  • Finish soup:
  • Skim any fat from broth, then bring to a simmer in a 5- to 6-quart pot. Stir in bok choy, salt, and white pepper and simmer, uncovered, until bok choy is crisp-tender, 3 to 4 minutes. Add wontons and simmer, uncovered, gently stirring, until filling is just cooked through, about 3 minutes (cut 1 open to check).

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