Recipe for wonton soup?

Question

How do you make it? What should I buy from the store. I get tired of ordering out all the time. All answers are appreciated!

Answer 1

2 oz Cooked ground pork
1/4 c Chopped scallions (green
-onions)
2 ts Teriyaki sauce
1/2 ts Cornstarch
1/4 ts Ground ginger
20 Wonton wrappers (3 x 3-inch
-squares)
SOUP:
2 3/4 qt Water, divided
3 Pkt instant chicken broth
-and seasoning mix
1 c Shredded spinach
1/4 c Thinly sliced mushrooms

WONTONS: In small bowl combine pork, scallions,
teriyaki sauce, cornstarch and ginger, mixing well.
Spoon an equal amount of pork mixture (about 1/2
teaspoon) onto center of each wonton wrapper; moisten
edges of wrappers with water and fold wrappers in
half, triangle-fashion, enclosing filling and forming
20 wontons. Press edges together to seal; bring base
corners of each triangle together, overlapping
corners, and press to seal. Cover and refrigerate
until ready to use.

SOUP: In 3-quart saucepan bring 2 quarts water to a
boil. Add wontons and, when wontons rise to surface,
cook for 1 minute longer. Using slotted spoon, remove
wontons to plate and set aside. Discard cooking
liquid.

In 1-quart saucepan bring remaining 3 cups water to a
boil; add broth mix and stir to dissolve. Add spinach
and mushrooms and cook for 1 minute; add wontons and
cook until heated through.

Makes 4 servings; about 3/4 cup soup and 5 wontons
each.

Answer 2

1/2 lb ground pork
2 ounces peeled shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon soy sauce
1 teaspoon chopped green onions
24 wonton wrappers
3 cups chicken stock

In large bowl, mix the pork, shrimp, sugar, soy sauce and green onion.
Blend well and leave to stand 25 to 30 minuntes.
Place about 1 tsp on the center of each wonton wrapper.
Moisten all four edges of wrapper with water and pull the top corner down to the bottom, folding over filling to make a triangle.
Press edges firmly to make a seal.
Bring left and right corners together above filling.
Overlap and moisten with water and press together For Soup: Bring chicken stock to rolling boil.
Drop wontons in and cook for 5 minutes.
Garnish with scallions and serve.
Cook 2 minutes longer if using from frozen state.
To Fry: Heat 2 to 3 cups oil in a wok until hot.
Deepfry wontons in batches until golden, 2 to 3 minutes each side.
Drain and serve with dipping sauce (plum sauce).

Answer 3

I think this is the one you are looking for.....

Chinese New Year Wonton Soup

Just as good as any restaurants...

35 min prep

INGREDIENTS

1/2 lb mushrooms
1/4 lb sliced ham
1 tablespoon oil
1/4 lb small shrimp
1/2 cup minced green onions
2 tablespoons soy sauce
12 wonton skins
2 green onions, diagonally cut in 1 inch pieces
4 cups chicken broth
1/2 lb fresh spinach, trimmed,washed,drained,cut in thin strips

DIRECTIONS

Mince 3/4 cup of mushrooms.
Slice the rest.
Saute' ham in oil, drain on paper towel.
Set aside 6 shrimp and finely chop the rest.
Add minced mushrooms, onions, and soy sauce to the chopped shrimp.
Mix to a paste consistency.
Place mixture in the middle of the wonton skin.
Brush water on 2 borders of the skin, covering 1/4" from the edge.
Bring one end over to form a triangle.
Seal edges.
Pull the other 2 ends together to meet and overlap under filling.
Moisten 1 end, pinch firmly.
Bring chicken broth to a boil.
Add wontons, sliced mushrooms, green onions.
Simmer 10 minutes.
Add reserved 6 shrimp and spinach.
Cook until spinach wilts.
Top with ham strips.

Answer 4

VEGETARIAN WONTON SOUP
Broth:
1 chopped onion OR 1 sliced leek
9 cloves of garlic, chopped
7 scallions (including greens)
4 carrots, chopped
4 slices of ginger
1 pieces of kombu (optional)
1 ½ tbsp soy sauce
1 ½ tbsp mirin
2 tsp salt (more to taste)
1 ½ tsp sesame oil
½ cup of cilantro leaves and stems
7 dried shiitake mushrooms
12 cups water

Saute the onions and garlic over medium heat until beginning to brown. Add the scallions, carrots, and ginger and sauté for a few minutes until soft. Add water as well as the kombu, soy sauce, mirin, salt, sesame oil, cilantro, and shiitakes. Bring to a boil, reduce the heat, and simmer (partially covered) for an hour. Strain, pressing the liquid out of the vegetables. Discard the solids and allow the broth to cool. Freeze this broth or use within two days if you refrigerate it.
Wontons:
1 head of napa cabbage, shredded
2 carrots, peeled and minced
3 scallions, finely chopped
A drizzle of soy sauce
A sprinkle of ground ginger
1 tbsp garlic oil
Wonton wrappers
Combine the cabbage, carrots, and scallions. Heat a wok over high heat and coat with Pam (or oil) as well as the tablespoon on garlic oil. Once the wok is heated, add the cabbage mixture and saute for a moment to coat with oil. Drizzle soy sauce over the cabbage as one would salad dressing--the idea is to coat the cabbage rather than drown it. Sprinkle ground ginger over the mixture and saute until the cabbage is wilted. It will reduce in size by about half. Drain the mixture from the wok discarding the sauce.
It is impossible to describe how to fold wontons without pictures. Ming Tsai has a great cookbook called Blue Ginger that has step-by-steps photos for folding wontons, eggrolls, and sushi. Place a small mound of the filling in the middle of each wrapper and fold accordingly. Place finished wontons on a silpat placed atop a cookie sheet. Alton Brown advocates for using the silpat as a non-stick workspace. Because the silpat can be placed in the freezer, I use it to freeze any food that would stick and tear on a regular sheet of tinfoil. After the wontons have frozen, you can remove them from the silpat and store them in a ziplock bag.
Putting It All Together:
Cover the bottom of a saute pan with a coating of canola oil. Fry the wontons on each side until they are brown. Set aside on paper towels to drain.
Boil and drain a serving of udon noodles (these noodles can be purchased fresh or frozen at a Japanese market). Chop two or three servings of broccoli, snow peas, sprouts, cabbage, carrots, tofu and julienned red pepper. Thaw the frozen stock (I usually take it out of the freezer in the morning if I want to use it at night and leave it in the refrigerator for a slow thaw) and bring to a boil. Add the vegetables and cook for 7 minutes on a slow boil, covered.
Serve by layering noodles and wontons at the bottom of the bowl. Cover with the vegetables and broth. Eat immediately.
Do not cook too many servings of vegetables because the vegetables will continue to cook and soften even after you remove the soup from the heat. Therefore, do not cook the soup before you are ready to eat and do not leave the vegetables sitting in the broth.