Kittencals Asian Pork Wonton Soup Dumplings Recipes

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WONTON SOUP EASY RECIPE



Wonton Soup Easy Recipe image

Try this wonton soup easy recipe. Classic Chinese dumplings filled with minced pork and shrimps and soup loaded with vegetables to keep you fit and warm!

Provided by Bebs

Categories     Soup

Time 30m

Number Of Ingredients 14

1 cup ground pork
1/2 cup shrimp (- minced)
2 stalks green onions (- chopped finely (or chives))
1 tablespoon soy sauce
1 tablespoon sesame oil
1/2 teaspoon salt
1/8 teaspoon ground pepper
wonton wrappers
6-7 cups chicken or pork broth
1 small carrots (- julienned)
1 cup fresh mung bean sprouts
a bunch pak choi (- base cut)
1/4 cup green onion or chives (- chopped)
salt and pepper (- as needed)

Steps:

  • Combine ground pork, shrimp, green onions, soy sauce, sesame oil, salt and pepper in a bowl. Mix well using a fork or your hands until thoroughly mixed.
  • Arrange wonton wrappers on a clean surface and fill each with about half spoonful of filling in the center. Wet the sides of the wrapper with water and close depending on the shape you prefer. (see photo on post). Try to rid of air pockets while sealing the wontons.
  • In a big pot, bring broth to a rolling boil. Drop the wontons carefully, about 4-5 pieces at a time and let them cook for about 3-5 minutes or when the wontons float to the top, that usually means they're done.
  • Transfer the cooked wontons on soup bowls. Add the carrots and bean sprouts to the broth and season with salt and pepper. Let it cook for 3 minutes then add the pak choi and green onions then turn off the heat.
  • Pour hot soup over cooked wontons on the soup bowls and serve.

Nutrition Facts : Calories 232 kcal, Carbohydrate 5 g, Protein 15 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 80 mg, Sodium 2000 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

KITTENCAL'S ASIAN PORK WONTON SOUP DUMPLINGS



Kittencal's Asian Pork Wonton Soup Dumplings image

Since everyone has their own favorite recipe for wonton soup I am only posting the dumpling recipe but don't just use these for wonton soup these can be cooked in any flavored broth that you wish, or the cooked dumplings may be served on the side with gravy from a stew just make certain that you cook them first in boiling water --- I usually get about 35-40 dumplings, use as many as desired and freeze the rest to use another time, just drop from the frozen state into simmering broth --- I make mine in "nurse's hat" shapes you may make them into whatever shape you like, I also like to add in some cayenne pepper for heat ---these are just as good if not better than any Asian restaurant, they are very easy to make, very addicting and you will be making them all the time!

Provided by Kittencalrecipezazz

Categories     Meat

Time 52m

Yield 35 serving(s)

Number Of Ingredients 13

1/2 lb uncooked ground pork
1 large green onion, finely minced (can use more green onion if desired)
1/4 teaspoon ginger powder (or use 1 tablespoon fresh minced ginger)
1 tablespoon low sodium soy sauce (can use regular soy sauce and omit the 1/4 teaspoon salt)
1 teaspoon low sodium soy sauce
1 teaspoon rice vinegar
1/4 teaspoon sesame oil
2 small garlic cloves, minced (or use 1 large clove)
1/4 teaspoon seasoning salt (or use white salt)
1/4 teaspoon fresh ground pepper (can use more, use white or black pepper)
1/4 teaspoon cayenne pepper (optional or adjust to suit heat level)
1 teaspoon cornstarch
wonton wrapper (you will need 35-40 wrappers)

Steps:

  • In a bowl using clean hands mix together all ingredients (except the wrappers).
  • Cover and refrigerate for at least 6 hours or up to 48 hours.
  • Place 1 wonton wrapper flour-side up with one point of the wrapper facing you.
  • Place a heaping 1 teaspoon of pork filling in the center.
  • Moisten all the edges of the wrapper with a wet finger tip, then fold the wrapper sealing all sides together over the filling into a triangle shape, making certain that all edges are sealed tightly.
  • Take the two long points (wetting the outside edge of 1 point then connect and seal the two points together (this will look similar to a nurse's cap).
  • Repeat with remaining pork mixture.
  • Place on a jelly-roll sheet or large plate/plates.
  • Cover with plastic wrap until ready to use.
  • Drop into lightly simmering broth (or water) for about 7 minutes then remove to a bowl using a slotted spoon.
  • Return the dumplings to the soup bowl in the broth when serving.

VEGETARIAN WONTON DUMPLINGS



Vegetarian Wonton Dumplings image

This recipe originaltes from the May 1, 2004 issue of Vegetarian Times Magazine. Be careful not to overprocess if you're chopping the ingredients in a food processor. As an alternative to boiling the wontons you could fry them.

Provided by Dreamer in Ontario

Categories     Soy/Tofu

Time 40m

Yield 40 wontons, 10 serving(s)

Number Of Ingredients 19

2 large carrots, cut into chunks
8 ounces firm tofu
7 dried Chinese black mushrooms, soaked in hot water to rehydrate
1/2 lb fresh spinach, rinsed and trimmed
6 large chinese cabbage leaves or 6 large american cabbage leaves, trimmed
2 garlic cloves
1/2 bunch cilantro, rinsed and trimmed
1 large egg, beaten
1 tablespoon minced fresh ginger
2 tablespoons low sodium soy sauce
3 tablespoons cornstarch
2 tablespoons hoisin sauce
1 tablespoon sesame oil
1 -3 teaspoon salt (or to taste)
50 wonton wrappers (3 inch round)
3 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1/2 tablespoon chili sauce

Steps:

  • Wonton Dumplings:
  • Dry carrots, tofu, mushrooms, spinach, cabbage, garlic and cilantro thoroughly with a clean tea towel or paper towels.
  • Place in food processor, and chop very finely.
  • Place vegetable mixture into a large bowl.
  • Mix together egg, ginger, soy sauce, cornstarch, hoisin sauce, sesame oil and salt, then add to vegetable mixture, mixing well.
  • Drain any excess liquid from mixture.
  • Place wonton wrappers, one at a time, on flat work surface (keep the rest of the wrappers from drying out by covering with a damp tea towel).
  • Place a spoonful of mixture on center, brush water around edges of wrapper and crimp shut to seal.
  • Repeat process until all ingredients are used up.
  • Bring a large pot of salted water to a boil.
  • Add wontons, 12 at a time to water, and cook for about 4 minutes, or until dumplings float to surface.
  • Use a slotted skimmer to remove from water, and set aside in a bowl.
  • (don't allow the wontons to touch while still hot or they may stick.
  • Dipping Sauce:
  • Thoroughly mix all sauce ingredients together and set aside.
  • To serve, arrange wontons on a platter, and pass with Dipping Sauce.

Nutrition Facts : Calories 202.6, Fat 5, SaturatedFat 0.9, Cholesterol 22.3, Sodium 833.4, Carbohydrate 31.7, Fiber 2.6, Sugar 2.7, Protein 8.1

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