would like to know how to make a mean wonton soup?

Answer 1

Here is my moms award winning recipe
Ingredients


6 cups low-fat, low-sodium chicken broth
8 frozen wontons or dumplings (reduced-fat)
1 teaspoon ground ginger
2 tablespoons lite soy sauce
1/4 cup minced green onion
Hot sauce or spicy Chinese mustard to taste




Directions


Bring broth to a boil. Add wontons, ginger, soy sauce, and hot sauce or mustard. Cook about 5 minutes or according to wonton/dumpling package directions, adding the green onions during the last 2 minutes.

Calories: 76
Protein: 6 g
Cholesterol: 0 mg
Fat: 1 g
Carbohydrates: 10 g
Exchanges: 1 Starch

Answer 2

1/2 pound ground pork tenderloin
8 medium shrimp, chopped
1 teaspoon chopped ginger root
1 teaspoon reduced sodium soy sauce
1 tablespoon minced cilantro
24 wonton wrappers
32 ounces low sodium chicken broth
32 ounces no-salt added chicken broth
2 green onions, thinly sliced

Heat a large nonstick skillet over medium-high heat until hot. Add ground pork and brown until no longer pink. Add chopped shrimp, ginger root, soy sauce and cilantro and cook 3-5 minutes or until shrimp is no longer opaque. Cool slightly.

Place a small amount of water in a bowl to use for sealing wontons. Place 1 teaspoon filling in the center of each wonton wrapper. Moisten edges with water, fold top corner of wonton wrapper over filling and press firmly to seal.

Hold filled wonton by the tip of the triangle. Gently wrap corners around filling, moisten with water and gently pinch to seal. Set wontons aside on a plate and continue with remaining wontons.

Place broth in a large pot and bring to a light boil. Add wontons one or two at a time and cook until they float, about 1 or 2 minutes. Add green onion and serve.

Makes 6 Servings
Serving Size: 4 wontons and 8 ounces broth

Answer 3

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.

Answer 4

Wonton Noodle Soup with Five Spice Beef Shank
2 quarts chicken stock
2 large slices ginger
4 heads baby bok choy, washed and cut into 1/4 inch slices
1/2 teaspoon white pepper
1 tablespoon naturally brewed soy sauce
Salt
1 pound fresh wonton noodles, blanched in salted water right before serving
Five Spice Beef Shank, recipe follows
1/2 cup sliced scallions
1/4 cup chopped cilantro
2 teaspoons sesame oil

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.

Five Spice Beef Shank:
1/2 cup vegetable oil
1/2 teaspoon crushed peppers
8 thin slices fresh ginger
3 cloves garlic
1 1/2 pounds beef shank
1 cup soy sauce
4 cups red wine
1 tablespoon five spice powder
1 tablespoon salt
3 pieces star anise
Dash cinnamon powder
1 large piece rock candy (1-inch cube)

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.

Answer 5

Mean wonton soup? Chinese legacy is to be true and forgiving in the sense of companionship.

No mean soup for me.

Answer 6

WONTON SOUP

(Serves 4)

Wontons:
2 cups shredded Nape cabbage
Salt or salt substitute to taste
Oil spray for stir-frying
2 cloves garlic, minced
2 Tablespoons minced ginger
2 leeks, white parts only, cut in half
lengthwise, rinsed, and sliced into thin
half moons
1 green onion, minced
5 dried black Chinese mushrooms,
reconstituted in boiling water and minced
1/2 cup finely chopped fresh mushrooms
2 Tablespoons low-sodium soy sauce
1 Tablespoon vegetarian oyster sauce
2 teaspoons hoisin sauce
1 1/2 teaspoons rice wine vinegar
1/4 teaspoon white pepper
20 eggless wonton or gyuza wrappers
1 quart vegetable stock
1 Tablespoon cooking wine or cider vinegar
2 Tablespoons low-sodium soy sauce
1 carrot
1 Tablespoon sesame oil
1 green onion, chopped

Put shredded cabbage in a colander
with a sprinkling of salt and allow to
drain for half an hour. Rinse cabbage.
Stir-fry garlic, ginger, leeks, and green
onion together in oil for 5 minutes.
Add all the mushrooms and cabbage
and stir-fry another 4 to 5 minutes.
Meanwhile, combine soy sauce, oyster
sauce, hoisin sauce, rice wine vinegar,
and white pepper in a bowl. Stir
contents of bowl into the other ingredients
and continue to stir-fry for
another minute or two.

To make wontons, place 1 1/2
teaspoons filling in the center of a
wrapper. Add a little water to one
edge and then fold wrapper, pinching
the edges together. Pull the two
corners along the fold together, then
wet and secure them to each other.

Simmer stock, wine or vinegar,
and soy sauce in a soup pan. Using
a vegetable peeler, add ribbons of
carrot to the soup. Add wontons to
the soup and simmer, 7 to 9 minutes
each. Garnish with sesame oil
and green onion.

Total calories per serving: 295 Fat: 7 grams
Carbohydrates: 50 grams Protein: 6 grams
Sodium: 1316 milligrams

http://www.findarticles.com/p/articles/mi_m0FDE/is_2_21/ai_86169693/pg_3

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)

Not the one? See other Pork Wonton Soup Recipes
< 4 hours Clear Soups
Pork Clear Soups
Asian Clear Soups
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.
Reat with all ten wontons.
Bring the opposite corner up and fold together over the filling to make a triangle.
Run your fingers along egde 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.

http://www.recipezaar.com/109097

Answer 7

In the superstore, fruits are usually chosen far too soon. Some are rocks, many are bad. Some of the fruit and vegetables are right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 8

Hope this helps!

http://www.24hourfitness.com/html/nutrition/recipes/soups/soup/wonton_soup/
http://www.foodiesite.com/recipes/1999-08/easywontonsoup.xml
http://www.chinese-soups-recipes.com/wontons-heaven.html
http://chinesefood.about.com/od/chinesesouprecipes/r/wontonsoup.htm
http://www.recipezaar.com/109097

Have a great day!