The Ultimate Guide to Wonton Soup
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The Ultimate Guide to Wonton Soup
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An ultimate guide to wonton soup, with easy stock broth, Szechuan hot and sour broth and a seafood like flavor seaweed stock.
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Ingredients
- 60 wonton wrappers
- 2-3 bok choy
Wonton Filling
- 1 ground pork about 1/2 cup
- 1/2 cup Shrimp minced
- 1/4 tsp. white pepper
- 1/2 tsp. salt
- 1 tbsp. ginger
- 2 tbsp. scallion chopped
- 1 tbsp. oyster sauce
- 1 tsp. sesame oil
- 1 tbsp. soy sauce light
- 1 egg
Sauce for hot and sour wonton soup (2 servings)
- 2 tbsp. Chili oil or to taste
- 1 tbsp. soy sauce light
- 1 tbsp. black vinegar
- 1 tbsp. sesame oil
- 1 tsp. garlic minced
- 2 tsp. scallion chopped
- salt to taste
- white pepper a small pinch
Stock version
- 1/4 tsp. salt
- 1/4 tbsp. white pepper
- 1 tbsp. scallion chopped
- 1 cup stock hot
Seaweed wonton soup
- 3 cups of water
- 5 g dried seaweed you can use pieces
- 2 tbsp. dried baby shrimp papery
- 1 tsp. garlic minced
- 1 tsp. salt
- 1/4 tsp. white pepper
- 1/2 tbsp. soy sauce light
- 1/2 tbsp. sesame oil
- scallion chopped
Instructions
Wonton filling
- Add all the ingredients for the filling in a larger bowl. Then stir it with chopsticks or fork in one direction for 3-4 minutes until the filling get sticky. When the filling is well stirred, you can feel the strong resistance when stirring.
- Covered and refrigerate for 15 to 20 minutes if you are not in a hurry.
Wrapper wonton
- Place around 1 teaspoon of filling at 1/3 of the wrapper.
- Moisten the edges with your fingers.
- Fold the wrap in the middle to form a rectangular shape in the center part of the wrapper. Fold up the filling again.
- Moisten one corner and at last overlay the two corners. Repeat to finish all of those wrappers.
Spicy broth
- Mix all the ingredients, chili oil, sesame oil, light soy sauce, vinegar, garlic and scallion well in a small bowl. And then divide into two portions and transfer to two serving bowls. Add salt and pepper separately so you can slightly adjust the saltiness.
- Boil water in a pot, add 10 to 20 wontons each time. Continue cooking 2 minutes after they float on the surface. In the last minute, add your Bok Choy or other green vegetables to blanch. Transfer out and serve with chopped scallion.
Cook wontons for the pre-pared broth
- Add salt, white pepper and chopped scallion in a serving bowl, then pour around 1 cup to 2 cups of hot stock in
- Boil water in a pot, add 10 to 20 wontons each time. Continue cooking 2 minutes after they float on the surface. In the last minute, add your Bok Choy or other green vegetables to blanch. Transfer out and serve with chopped scallion.
Cook wontons with seaweed
- Boil water in a small pot (holds 3 cups of water in my video), add 12 wontons. When the wonton float on the surface, place seaweed, dried baby shrimp, garlic and Bok Choy. Then turn off fire and salt, white pepper, light soy sauce, sesame oil and chopped scallion. Serve directly with the pot.
Nutrition Information
Show Details
Calories
704kcal
(35%)
Carbohydrates
63g
(21%)
Protein
31g
(62%)
Fat
35g
(54%)
Saturated Fat
9g
(45%)
Cholesterol
169mg
(56%)
Sodium
2513mg
(105%)
Potassium
410mg
(9%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
555IU
(11%)
Vitamin C
7.1mg
(8%)
Calcium
112mg
(11%)
Iron
5.3mg
(29%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 704 kcal
% Daily Value*
| Calories | 704kcal | 35% |
| Carbohydrates | 63g | 21% |
| Protein | 31g | 62% |
| Fat | 35g | 54% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 169mg | 56% |
| Sodium | 2513mg | 105% |
| Potassium | 410mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 7.1mg | 8% |
| Calcium | 112mg | 11% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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