How to make homemade wonton soup?

Answer 1

I prepared wonton soup at home when I was living in Tokyo where I couldn't find any restaurant that served authentic Chinese food. Hope you like it.

<<<<<<<< Wonton broth >>>>>>> (Cantonese Style)

600g pork (or spare ribs or pig's bone)
1 whole chicken (skined)
80g Chinese ham (or Spanish ham)
50g dried scallops (soak in water over night)
3 dried dates
fresh ginger (about the size of your thumb, crushed)
20g dried Longans (you can buy it in Chinese grocery store)
1 dried squid (ditto)
150g fresh shrimps' heads (keep the shrimps meat for wonton filling)
3.5 litre of water

1) Pour hot water on Chinese harm to wash away dirt.
2) Clean dried squid with a wet towel, then roast it in the oven till fragrant, set aside
3) Heat a big pot of water, put pork in to boil for 3 minutes, drain and put under running tap water for a few minutes to wash away fat and blood.
3) Put chicken into the pot, boil for 5 minutes, drain and put under running tap water for a few minutes to wash away fat and blood.
4) Heat 3.5 litre in a big pot over high heat, put all ingredients into the boiling water, boil for 15 minutes (uncover), skimming the surface as required (the soup would be clear)
5) Reduce heat to medium-low, cover the pot and simmer for 3.5 hours.
6) Drain the meat, skim the oil from surface, keep soup in the pot and set aside.

Hint : you need a real big pot to have enough room for boiling all the ingredients with 3.5 litres of water.

<<<<<< Wonton Soup >>>>>> Cantonese

600g fresh shrimps (shell and devein prawns, keep heads for soup base), chopped coarsely
200g minced pork (with 30% fat)
1 egg white, beat slightly
1.5 tablespoon cooking wine
2 tablespoon soy sauce
1 teaspoon sugar
a pinch of sea salt
1.5 tablespoon cornstarch
1 teaspoon of ground white pepper
1/2 teaspoon of ginger powder (you may use fresh ginger, minced)
1 teaspoon gralic powder
a pack of wonton wrappers
3 tablespoon of flour or cornstarch

1) Dry shrimps with kitchen towel, then mix pork, shrimps, 3/4 egg white and all seasoning in a bowl, combine well, marinate for 15 minutes
2) Sprinkle some flour or corn starch on a plate.
3) Place 1 heaping teaspoon filling in center of a wonton wrapper; keep remaining wrappers covered to prevent drying. Brush edges of wrapper with egg white and fold wrapper in half to form a triangle. Pinch edges to seal. Line it on the plate.
4) Continue to wrap wonton and sprinkle flour or cornstarch on wontons when you finishing wrapping the first row. Repeat till the filling is all wrapped.
5) Heat 1.5 litre of water in a pot, put 4 to 5 wontons in the boiling water, stir carefully to make sure the wontons won't stick together, the wontons would float on the surfuce when cooked, drain well and place in a big bowl. Refill cool water into the pot when water turned to be sticky. Continue to cook the remaining wontons.

<<<<<<<<< Wonton Soup >>>>>>>>

1 litre of wonton broth
1 tablespoon of sesame oil
sea salt to taste
green onion, finely chopped

1) Heat wonton broth, add salt to taste.
2) Put sesame oil and green onion in soup tureen then put wontons, pour over hot wonton soup. Serve immediately.

Hint:
I usually boil 1 wonton to taste the filling to see whether I need to adjust the taste, then go ahead to wrap all of them. When the wonton is cooked, it should like like a goldfish with nice tail "swimming" in the soup. Here is a photo of a nice wonton.
http://images.search.yahoo.com/search/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fp%3Dwonton%2Bphoto%26fr%3Dyfp-t-501%26toggle%3D1%26cop%3Dmss%26ei%3DUTF-8&w=350&h=262&imgurl=www.aromacookery.com%2Fphotos%2Funcategorized%2Fwonton.jpg&rurl=http%3A%2F%2Fwww.aromacookery.com%2Faromacookery%2F2005%2F05%2Flau_jie_fang.html&size=26.7kB&name=wonton.jpg&p=wonton+photo&type=jpeg&no=3&tt=6,734&oid=6a7ea9ab239a8578&ei=UTF-8
I do not suggest you to boil any vegetables in the wonton broth because the broth would turn greenish in colour, if I want to serve wontons with vegetables, I would boil the vegetables in another pot of water.

I shredded the chicken meat (left over of the broth), mix with pepper, salt, mayo and lemon juice to fix chicken salad sandwich for the next day.

Answer 2

Go to chinatown, buy wonton. Boil the water and add chicken broth and a little soy sauce then put the wonton in. fry onion in the pan and slice spring onion, then serve them with the wonton soup. I don't use MSG at all.

Answer 3

Wonton Soup Ala College Inn Chicken Broth

Got this recipe from back of label on College Inn Chicken Broth. I love Wonton Soup and finally have a recipe!

4-6 servings
time to make 1½ hours 45 min prep

24-30 wonton wrappers
FOR THE FILLING
3/4 lb ground pork
2 tablespoons minced celery
2 tablespoons minced green onions
1 egg
2 tablespoons soy sauce
1 1/2 teaspoons white wine
1/2 teaspoon sesame seed oil
1/8 teaspoon salt
1 dash white pepper
FOR THE SOUP
1 (48 ounce) can chicken broth
1 1/2-2 tablespoons soy sauce
1 chopped scallion


1. TO MAKE THE WONTONS:.
2. In a medium bowl mix filling ingredients thoroughly.
3. Cover wonton wrappers with damp cloth. Remove only a few at a time to fill.
4. Moisten each with water; place 1 tsp filling in center of each. Fold over in triangle shape and seal. Take the long folded side and fold it down on itself once more. Take the 2 long points and bring them together at the back of the wonton. Seal with a bit of water.
5. TO COOK THE WONTONS:.
6. In medium sauce pan bring 2 quarts of water to a boil (1st boil).
7. Add wontons, stir. Cover and return to boil (2nd boil).
8. Add 1 cup cold water and return to boil again (3rd boil).
9. FOR THE SOUP:.
10. In large pan bring broth to a boil. Add soy sauce and cooked wontons, return to boil.
11. Garnish with green onions. Serve.

Answer 4

I did a Google search - homemade wonton soup.
There are a number of links, and some of the recipes are quite lengthy. I don't know how to "copy and paste", so maybe you can go to the links.

Answer 5

You can buy fresh wonton wrappers in the refrigerator section of pretty much any grocery store (at least around here)- try asking a clerk at any Jewel, Dominicks, or larger grocery in your area. If there is an Asian grocery in your area they would have these as well

Answer 6

There's two version - Asian American & Authentic Asian.
Here's my answer to the 2 versions.
1) Asian American :
For the soup - Use chicken stock/ chicken boullion, chopped green onions, black pepper & dash of soy sauce.
For the wontons fillings - chopped ginger, garlic, minced pork, soy sauce & cornstarch solution.
- Wrap fillings in wonton wraps, seal it off with some cornstarch mixed with water OR egg wash.
- In hot boiling water, cook wontons until they're boiling, add some room temperature water in to prevent wontons wraps from getting soggy. Let boil for couple minutes. Remove wontons, wontons are not cooked yet.
- Boiled wonton soup stock, put in the wontons earlier & let boil, turn to low heat & simmer for 5-10 minutes/ until wontons are done.

2) Authentic Asian (Chinese style - my version) :
For the soup - Use chicken stock, chopped green onions, sesame oil, white pepper, presoaked & sliced dried chinese/shitake mushrooms, & anchovies bouillon.
For the wonton fillings - chopped green onions, shallots, garlic, presoaked & chopped dried chinese/shitake mushrooms, oyster sauce, egg whites (optional), minced shrimps, & some cornstarch (for smooth texture).
For the wrappings & cooking procedures, follow the above recommended in Asian American version.

Makes me want some wonton soup now...enjoy !! :)

Answer 7

Buy a tin of GREENLAND short soup with wonton it comes ready to serve.. of course you can add anything,, like prawns shrimps chicken or pork its a product of Thailand and is in most supermarket chinese sections in Australia.I modify it OFTEN..a GREAT mini meal for 3 people.the list of ingredients are many..

Answer 8

Here's a couple really yummy ones :)

Wonton Soup

6 cups reduced-sodium chicken broth
1 cup shredded cabbage
1/2 cup shredded or diced cooked pork
1 tablespoon soy sauce
1 tablespoon sesame oil
16 wonton wrappers
1/4 cup chopped scallions
Place broth and cabbage in a large saucepan and set pan over medium-high heat. Bring to a simmer.
Meanwhile, in a food processor, combine pork, soy sauce and sesame oil. Pulse 3 or 4 times until the pork is finely minced but not a paste.

Arrange 16 wonton wrappers on a flat surface. Spoon filling onto the center of each wrapper, to within 1/4-inch of the edges (about 1 teaspoon per wrapper). Wet your fingers with water and pull up corners of the wontons to create individual "purses". Pinch the edges together (with wet fingers) to seal.

Place stuffed wontons in simmering broth. Cook 5 minutes, until wontons are tender and translucent. Remove from heat and stir in scallions.

Wonton Soup #2

Note: If you plan on saving any of this soup for leftovers, you might consider cooking the wontons in a separate pot of boiling water before adding them to the broth for serving. Because the wontons themselves are coated with cornstarch, they will make the soup cloudy, thick, and starchy, if allowed to sit in the soup for any length of time. You won't have this problem, however, if you choose to serve the soup immediately.
1 tablespoon vegetable oil
1 tablespoon plus 1 teaspoon minced garlic
2 tablespoons finely chopped fresh ginger
1/4 cup thinly sliced scallions, plus 3 tablespoons finely chopped
10 cups canned low sodium chicken broth
1/2 pound ground pork
1 egg yolk
2 teaspoons soy sauce
1 1/2 teaspoons rice wine vinegar
1/2 teaspoon sesame oil
1/4 teaspoon crushed red pepper
About 30 wonton wrappers, thawed if frozen
1 1/2 cups thinly sliced bok choy
1/2 cup sliced shiitake mushroom caps
1/4 cup sliced bamboo shoots
In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.
In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.

Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.

Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring
occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.

Answer 9

Why not try doing a recipe search on the web??

Answer 10

http://www.cooks.com/rec/view/0,1848,141180-238200,00.html

http://www.cooks.com/rec/view/0,1848,140180-237201,00.html

http://www.cooks.com/rec/doc/0,1618,145181-228197,00.html

http://www.cooks.com/rec/doc/0,1848,141180-239200,00.html

http://www.cooks.com/rec/doc/0,1848,140180-236200,00.html

http://www.cooks.com/rec/doc/0,1848,140181-238200,00.html

http://www.cooks.com/rec/doc/0,1748,159169-225196,00.html

http://www.cooks.com/rec/doc/0,1616,146189-244204,00.html

Answer 11

whats that?