Moms Wonton Recipes

SIMPLE WONTON SOUP

Steps:

• Start by thoroughly washing the vegetables. Bring a large pot of water to a boil and blanch the vegetables just until wilted, about 60-90 seconds. Drain and rinse in cold water.
• Grab a good clump of veg and carefully squeeze out as much water as you can. Very finely chop the vegetables (you can also speed up the process by throwing them in the food processor). Repeat until all the vegetables are chopped.
• In a medium bowl, add the finely chopped vegetables, ground pork, 2 1/2 tablespoons sesame oil, pinch of white pepper, 1 tablespoon soy sauce, 1/2 teaspoon salt, and 1-2 tablespoons Shaoxing wine. Mix very thoroughly until the mixture is totally emulsified-almost like a paste.
• Now it's time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.
• Hold the bottom two corners of the little rectangle you just made (the side where the filling is) and bring the two corners together. You can use a bit of water to make sure they stick. And that's it!
• At this point, you can cook (boil) and taste a couple of wontons and adjust the seasoning of your filling to taste--you can always add a little more Shaoxing wine, soy sauce, sesame oil, salt, and/or white pepper to your liking.
• Once you're happy with the flavor of the filling, keep assembling until all the filling is gone. Place the wontons on a baking sheet or plate lined with parchment paper, and make sure they are not touching (this will prevent sticking).
• If you'd like to freeze your wontons right away, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to freezer bags once they're frozen. They'll keep for a couple of months in the freezer, and be ready for wonton soup whenever you want it.
• To make the soup, heat your chicken stock to a simmer and add 2-3 teaspoons sesame oil and white pepper and salt to taste.
• Bring a separate pot of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a swirling, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom. If they do stick, don't worry, They should come free once they're cooked. Once they're floating, boil them for another 1-2 minutes. Take care not to overcook them - mushy wontons are a sin! Remove the wontons with a slotted spoon and put them in bowls.
• Pour the soup over the wontons and garnish with scallions. Serve!

WONTON SOUP RECIPE

Steps:

• Combine the water and chicken broth with fresh pressed garlic. Bring it to a boil.
• Add in the frozen wontons.
• Toss in the bok choy.
• Add in sliced shiitake mushrooms. Turn the heat to medium-high and let the soup simmer for about 15 minutes or until the wontons float to the top.
• Add in the soy sauce and sesame oil. Remove from heat.
• Garnish with green onions and serve right away. Enjoy!

MOM'S WONTON

Steps:

• In a large skillet, cook the ground pork over medium heat until no longer pink.
• In a large mixing bowl, combine the shrimp, ground pork, green onions, ginger, and water chestnuts. Mix in the cornstarch, garlic salt, and sugar. Mix in the dry sherry, chili oil, soy sauce, and sesame oil.
• Place about one teaspoon of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges, sealing them closed with egg whites.
• Meanwhile, bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface, add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.

WONTON NOODLE SOUP WITH FIVE SPICE BEEF SHANK (MOM)

Steps:

• Heat the stock in a stock pot with the ginger and reduce by 20 percent. Add the bok choy, white pepper, and soy sauce. Cook for 3 minutes until bok choy is soft. Check for seasoning. Place the hot noodles in 4 large bowls and top with stock and bok choy. Place sliced beef on top. Garnish with scallions, cilantro, and drizzle with sesame oil.
• Prepare a large non-stick stock-pot coated with oil over high heat. Add the crushed pepper, ginger, and garlic and stir for 30 seconds. Place the beef in the stock-pot and cook, covered about 4 minutes on each side. Add the soy sauce, red wine, five spice powder, salt, star anise, cinnamon, and rock candy and bring the mixture to a boil for about 5 minutes.
• Reduce the heat and let simmer for 2 1/2 hours turning the shank every 20 minutes. Remove the shank from the pot and let cool before slicing and adding to the Wonton Noodle Soup.

CHINESE WONTONS

Steps:

• Combine pork, garlic, ginger, soy sauce, sesame oil, and vegetables in a bowl.
• Separate wonton skins.
• Place a heaping teaspoon of filling in the center of the wonton.
• Brush water on 2 borders of the skin, covering 1/4 inch from the edge.
• Fold skin over to form a triangle, sealing edges.
• Pinch the two long outside points together.
• Heat oil to 450 degrees and fry 4 to 5 at a time until golden.
• Drain and serve with sauce.