Wonton soup recipe?

yumm i went to a buffet and had the best wonton soup, the broth was to die for, how can i make it at home?Wonton soup recipe?
Wonton Soup





*you can subsitute the beef for ground turkey or chicken*





Ingredients:





2 green onions


1/4 lb lean ground beef


1/4 cup finely chopped celery


1 tablespoon finely chopped fresh parsley


1/4 teaspoon salt


1 dash pepper


12-18 wonton skins


6 cups chicken broth


1/2 cup spinach or bok choy, leaves halved lengthwise,shredded


1/4 cup shredded carrots





Directions:





Reserve one green onion top for garnish; chop remaining green onions.





Combine chopped onion, ground beef, celery, parsley, salt and pepper in a small bowl; mix lightly.





Place approximately 1 1/2 tablespoonsful of ground beef mixture in center of each wonton square.





Lightly dampen edges of square with water.





Bring together corners; pinch to seal.





Set aside.





Bring broth to boil in large saucepan; reduce heat to medium.





Add 1/2 of wontons; simmer 4 minutes.





Remove cooked wontons with slotted spoon; keep warm.





Repeat with remaining wontons.





Cut reserved green onion top into thin diagonal slices.





Add to hot broth with spinach and carrot.





Place wonton in soup bowls.





Top with broth mixture.Wonton soup recipe?
Wonton Soup


Recipe #389214 ratings


Quick version of the Chinese favorite


by Crabbycakes | Edit...My Notes





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6 servings 28 min 20 min prep


Change to: servings US Metric


2 green onions


1/4 lb lean ground beef


1/4 cup finely chopped celery


1 tablespoon finely chopped fresh parsley


1/4 teaspoon salt


1 dash pepper


12-18 wonton skins


6 cups chicken broth


1/2 cup spinach or bok choy, leaves halved lengthwise,shredded


1/4 cup shredded carrots





Not the one? See other Wonton Soup Recipes


%26lt; 30 mins Soups


Low Fat Soups


Chinese Soups


Reserve one green onion top for garnish; chop remaining green onions.


Combine chopped onion, ground beef, celery, parsley, salt and pepper in a small bowl; mix lightly.


Place approximately 1 1/2 tablespoonsful of ground beef mixture in center of each wonton square.


Lightly dampen edges of square with water.


Bring together corners; pinch to seal.


Set aside.


Bring broth to boil in large saucepan; reduce heat to medium.


Add 1/2 of wontons; simmer 4 minutes.


Remove cooked wontons with slotted spoon; keep warm.


Repeat with remaining wontons.


Cut reserved green onion top into thin diagonal slices.


Add to hot broth with spinach and carrot.


Place wonton in soup bowls.


Top with broth mixture.
WONTON SOUP





1 beaten egg


1/4 c. finely chopped onion


1/4 c. finely chopped water chestnuts


1 tbsp. soy sauce


2 tsp. grated fresh ginger root


1/2 tsp. sugar


1/2 tsp. salt


1/8 tsp. pepper


1/2 lb. ground pork


1 (4 1/2 oz.) can shrimp, drained


40 wonton skins


8 c. water





For filling, combine all ingredients except wonton skins and water. Position wonton skin with one point towards you. Spoon 1 rounded teaspoon of filling just below center of skin. Fold bottom point of skin over the filling. Roll up skin and filling, leaving 1 inch at the top of skin. Moisten the right-hand corner with water. Grasp the two lower corners of triangle; bring these towards you below the filling. Overlap the left over the right corner, press and seal. Use 20 wontons in soup. Wrap and freeze remaining.


Bring 8 cups water to boil. Drop wontons one at a time. Simmer, uncovered about 3 minutes. Remove and rinse; drain.








SOUP:





6 c. chicken broth


1 c. coarsely shredded Chinese cabbage


1 c. thinly sliced mushrooms


1 (6 oz.) pkg. frozen pea pods, thawed and halved lengthwise


1/2 c. thinly sliced bamboo shoots


4 green onions, bias-sliced, 1 1/2 inch





In large saucepan bring chicken broth to boiling. Add vegetables (not onions) and wontons. Simmer uncovered, 4-5 minutes. Stir in green onion. Ladle soup into individual serving bowls.


Serves 6-8.
WONTON SOUP





1 beaten egg


1/4 c. finely chopped onion


1/4 c. chopped water chestnuts


1 tbsp. soy sauce


2 tsp. grated fresh ginger root


1/2 tsp. sugar


1/4 tsp. salt


1/8 tsp. pepper


1/2 lb. ground pork


1 (4 1/2 oz.) can shrimp, drained %26amp; chopped


40 wonton skins or 10 egg roll skins, cut into quarters


8 c. water


6 c. broth (chicken)


1 c. shredded cabbage


1 c. freshly, sliced mushrooms


1 (6 oz.) pkg. frozen pea pods, thawed %26amp; halved lengthwise


1/2 c. thinly sliced bamboo shoots


4 green onions, sliced into 1/2'; lengths





For Filling: In bowl combine eggs, onion, water chestnuts, soy sauce, ginger root, sugar, salt and pepper. Add ground pork and chopped shrimp; mix well.


Position wonton skin with 1 point toward you. Spoon 1 rounded teaspoon of filling just below center of skin. Fold bottom point of wonton skin over filling, tuck under filling. Roll up skin and filling leaving about 1/2 inch at the top skin.





Moisten the right hand corner of skin with water. Grab the 2 lower corners of triangle, bring these corners toward you below the filling. Over the right hand corner press to seal. Use 20 for soup. Freeze the rest.





In large saucepan, bring 8 cups water to boil. Drop the wontons, one at a time into boiling water. Simmer uncovered about 3 minutes. Remove from heat and rinse with cold water.





In same large saucepan, bring chicken broth to boil. Add cabbage, mushroom, pea pods, bamboo shoots and the precooked wontons, simmer uncovered 4-5 minutes. Stir in green onions.
Pf Changs Wonton Soup:





40 min 20 min prep


6-7 servings





for the soup


2 chicken breasts, cubed


1 lb small to medium shrimp, deveined with tails off


1 cup fresh spinach, torn into small pieces


1 cup mushrooms, sliced


1 (8 ounce) can water chestnuts


1 teaspoon light brown sugar


1 tablespoon rice wine or dry sherry


1 tablespoon soy sauce


1 teaspoon finely chopped scallions


1 teaspoon finely chopped fresh ginger


6 cups chicken stock (I use 8 cups)


for the wontons


6 ounces ground pork


8 medium shrimp, shelled and ground


1 teaspoon light brown sugar


1 tablespoon rice wine or dry sherry


1 tablespoon soy sauce


1 teaspoon finely chopped scallions


1 teaspoon finely chopped ginger


24 wonton wrappers





Bring chicken stock to a rolling boil, then add all the ingredients.


Cook until chicken and shrimp are cooked through, about 10 minutes.


FOR WONTONS.


In a bowl, mix the pork, ground shrimp, brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger.


Blend well and set aside for 25-30 minutes for flavors to blend.


Place 1 tsp of the filling in the center of each wonton wrapper.


Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wnton over.


To cook, add wontons to the boiling chicken stock and cook for 4-5 minutes.


Transfer to individual soup bowls and serve.
the recipes you got are fine but I use equal amounts of ground chicken and pork.....the broth I like the best is equal amounts of beef broth and chicken broth with a 1/4 cup soya sauce and chopped green onions
this one..





Pork Wonton Soup





Wonton filling


2 tablespoons minced celery


1 scallion, chopped fine


1 teaspoon cornstarch


2 tablespoons water


1 tablespoon soy sauce


1/4 teaspoon grated fresh ginger


1 tablespoon sesame oil


1/2 lb ground pork


1 tablespoon finely grated carrots (optional)


1 cup napa cabbage (chopped fine)


Wontons


40 wonton wrappers (about one package)


Soup


8 cups chicken broth (homemade or canned)


Topping


1 cup napa cabbage leaves, tips with no stem


2 scallions, chopped (green part only)





Add all meat filling and let set for 30 minutes.


Mix the chopped cabbage with the pork.


Method:.


Set out ten wonton wrappers on a counter surface.


Place 3/4 teaspoon of the filling in the center of each wonton wrapper.


Have a cup of water handy.


Moisten both index fingers with water.


With a corner pointing up, moisten two adjoining edges of the corner with water.


Repeat with all ten wontons.


Bring the opposite corner up and fold together over the filling to make a triangle.


Run your fingers along edge to seal tightly.


At the bottom,fold the remaining side corners together; moisten and seal tightly.


In a large saucepan, bring the chicken broth to a boil over medium/high heat.


Using a spatula to remove wontons from counter, drop in the ten wontons, stirring gently.


Place lid on saucepan and reduce the heat to medium.


When the broth returns to a boil and the wontons start to float, remove pan from the heat.


With a strainer, transfer the wontons from the pan to 6 individual soup bowls.


Repeat until all forty wontons are cooked through.


Pour hot broth over wontons.


Add a bit of cabbage and scallion tops to each bowl and serve.
Wow! You're getting some detailed recipes for won ton skin fillers!





Regarding the broth:





I found a broth that is packaged in an aseptic package at Costco that is much better than Swanson's or any of the other canned broths that I've tried. Unfortunately I'm not at home right now so I can't tell you the name of it. Send me an email if you're interested and I'll get back to you.





There are three must have components that I always add to my broth when making won ton soup. I put julienne sliced ginger root in the broth and bring it to a boil before turning it down to a simmer. A teaspoon of oyster flavored sauce and a few drops of sesame seed oil will add great body to the broth as well. How much of each is dependent on your taste buds. Experiment to see what works for you.





If I'm making won ton, I always boil them in water separately from the broth. While the won ton are boiling, I slice a carrot or two using a box grater and drop in some baby bok choy. A few sliced shiitake mushrooms add a earthy flavor. Be sure not to overcook the vegetables.





If you want to get fancy, buy some chinese bbq pork (char siu), slice up some chicken and peel some shrimp. Add these to the broth just before adding the vegetables.





I have go now. I'm getting hungry! Bon appetit!!!
Wonton soup:





Ingredients:


2 chicken breasts, cubed


1 lb small to medium shrimp, deveined with tails off


1 cup fresh spinach, torn into small pieces


1 cup mushrooms, sliced


1 (8 ounce) can water chestnuts


1 teaspoon light brown sugar


1 tablespoon rice wine or dry sherry


1 tablespoon soy sauce


1 teaspoon finely chopped scallions


1 teaspoon finely chopped fresh ginger


6 cups chicken stock (I use 8 cups)


for the wontons


6 ounces ground pork


8 medium shrimp, shelled and ground


1 teaspoon light brown sugar


1 tablespoon rice wine or dry sherry


1 tablespoon soy sauce


1 teaspoon finely chopped scallions


1 teaspoon finely chopped ginger


24 wonton wrappers





Directions:


Bring chicken stock to a rolling boil, then add all the ingredients.


Cook until chicken and shrimp are cooked through, about 10 minutes.





FOR WONTONS:


In a bowl, mix the pork, ground shrimp, brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger.


Blend well and set aside for 25-30 minutes for flavors to blend.


Place 1 tsp of the filling in the center of each wonton wrapper.


Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wnton over.


To cook, add wontons to the boiling chicken stock and cook for 4-5 minutes.


Transfer to individual soup bowls and serve.