Thursday, January 24, 2013

Wonton Soup

Are you ready for my Wonton Soup recipe? I know you have been waiting to see when it would be posted.

While the assembly might take a while (maybe about 1 1/2 hours), this will provide you with lots of meals if you eat alone like me *tear* or a big family meal and a couple small meals. If I am making this for dinner for someone or with my family, I convince my brother or whoever is around to help with the folding.

You can buy all the ingredients at the Chinese grocery store, but also at your regular market. These are in the refrigerated section. Stop and Shop has them near the fresh produce area I think. I normally get the white ones. This time I did a taste test and they have a different texture when cooked but both are fine and I don't really have a preference.

Twin Marquis, Wonton Wrapper (Shanghai style)
Twin Marquis, Wonton Wrapper (Hong Kong style)

The recipe is easy to adjust based on your tastes. Add in more or less of things. Add more meat to the dumplings or make them smaller. Since this is a easy to make/time consuming to assemble recipe I make a double batch to freeze a bunch. That becomes my I'm-starving-after-work-and-need-to-eat-right-now dinner.

I will use ground turkey or pork depending what is on hand at the time. If I had a choice I think the pork is a better texture and has more flavor. For the shrimp, cut them into about 4 pieces and close to the same size. The shrimp cooks fast and you don't want it to over cook. Until you know what seasonings you want for ground pepper/soy sauce/ginger/etc, make and cook a test dumpling then add in more of whatever seasoning you are looking for.

I have never have the correct amount of wrappers to filling so I sometimes toss in some of the wrappers in the water with the wontons and eat them as noodles.

Freeze them on a flat cookie sheet for a couple hours. Then feel free to put into a freezer Ziploc baggie or in a container of your choice!

I made a video of how to fold them but it didn't save properly... I'll make another one next time. In the meantime here is a YouTube video (sorry, music is really loud): There are many different ways to fold them, as simple as a triangle or really fancy folding techniques. The only problem with the triangle is when you freeze them, the corners may break off.

Put it all in the bowl!

Between a tsp and a tbs of filling, wet two connecting edges
with water, fold into a triangle

Be sure to press out all the air and seal the edges well
Hold triangle flat, middle tip facing you. Wet the top of the right
corner. Fold straight outwards and place the left
corner over the right corner, press to seal.

If you layer them separate with plastic wrap, parchment paper,
or wax paper to prevent sticking
Wonton Soup
Makes 1 package of wonton wrappers
1 lb ground turkey or pork
3 - 6 stems of scallion (green onion), chopped
5 - 10 shrimp, not cooked, chopped into fourths (optional)
1 can water chestnuts, chopped
Square Wonton wrappers
1 egg
Ground black pepper
1 - 3 tbsp Soy sauce
1/2 tsp sesame oil
1 tsp rice wine
1 big can Chicken Broth
Optional: Green Veggies

Mix everything but the chicken broth and green veg until just combined.
Use a spoon and put the tsp of filling into the middle of each wonton wrapper.
Wet 2 sides of the wrapper with water and fold into a triangle. You can leave them like that or hold the triangle flat, with the point facing you. Place one edge of the right corner over the left edge and pinch together.
Boil water in one pot and heat up chicken broth in another. Cook the vegetables in the chicken broth.
It takes about 4 minutes to cook the wontons if they are fresh. About 6-8 minutes if they are frozen. Cut one open and see if the meat (no pink) and shrimp (pink) are cooked through, if so, serve up! (Bigger ones take a bit longer and smaller ones will cook faster!)

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