I need a certain recipe for wonton soup?

Question

Does anyone have a recipe for the wonton soup served in Hunans resturant in Giddings Texas?

Answer 1

I have never been to Texas and I only know Hunans food is kinda spicy. I only have a Cantonese Wonton soup recipe, may be you would like to try it, it is kinda complicated but it's worth the time to prepare it.

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

600g pork (or spare ribs or pig's bone)
1 whole chicken
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 liter 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 liter 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 liter of water.

<<<<<< Shrimp Wonton with Chicken 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 garlic 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 liter 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 surface 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 liter 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 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&n

Answer 2

http://www.recipelink.com/wwwboard/tklcc.html you can post a request here for the recipe also. sorry i had no luck finding what you are looking for.
here is a recipe for wonton soup. i would order the take out from Hunans, and freeze it for later.This looks very complex!

Servings: 6
Ingredients:

½ lb. ground chicken, veal or lean pork
2 green onions, finely chopped
2 tsp. grated fresh ginger root
1 tsp. cornstarch (corn flour)
1 tsp. lite soy sauce
6 drops hot pepper sauce
18 wonton wrappers

Soup
4 cups chicken broth
2 tsp. lite soy sauce
1 tsp. sesame oil
¼ tsp. hot chili paste
Salt and freshly ground black pepper
1 cup shredded fresh spinach or watercress
1 green onion, thinly sliced

Directions:

Wontons: In bowl, combine ground chicken, green onions, ginger root, cornstarch, soy sauce and hot pepper sauce; mix until well blended. Lay wonton wrappers on work surface. Place spoonful of ground chicken mixture in center of each one.

Moisten edges with water. Fold each wrapper in half to form triangle; press edges to seal. Arrange in steamer basket. Cover and steam over boiling water for 3 minutes.

Meanwhile, in large saucepan, combine broth, soy sauce, sesame oil, and hot chili paste. Bring to boil. Season to taste with salt and pepper.

Answer 3

countless wontons have meat in them. i assume you fairly would desire to diminish them open and look interior. you won't be in a position to have confidence every person yet your self for sturdy guidance. extra desirable than the reality that it fairly is chicken broth in wonton soup, you ought to be asking if there is MSG in the broth. that is totally complicated to discover MSG loose food.

Answer 4

I tried to look for that restaurant's home page, and then see if I could find the recipe from there, but I couldn't find their Home Page. This might help you, if you can find their Home Page.

Answer 5

Having not been there I wouldn't know.
See if they have a website and a contact e-mail address.

Answer 6

Wonton Soup Recipe

Yield: 4 servings

30 Won tons
1 c Roast pork, sliced
1 qt Chicken and pork stock [Or either one. S.C.]
2 Stalks green onions, minced
1 ts Sesame oil [The dark, cooked Oriental type. S.C.]

You can fiddle with the ingredients to your hearts content. Roast
pork is available at Chinese markets and you could probably get it to
go at Chinese restaurants. Or try meat from good ol' American BBQ
ribs, slivered. Or thinly sliced raw chicken. Or thinly sliced
shrimp or scallops. Or no meat at all...

PREPARATION:

Prepare won ton filling and wrap as in won ton recipe. Heat stock.

COOKING:

Bring a pot of water to a boil. Add won ton and boil for 4 to 5
minutes. Remove won ton with bamboo skimmer or slotted spoon and
transfer to soup bowls. Garnish with roast pork and green onions.
Pour heated stock over won ton. Drizzle sesame oil over won ton and
serve.


DO-AHEAD NOTES:

Wrap and freeze won ton. Drop frozen won ton directly into boiling
water and boil for 5 to 6 minutes.


CHINESE WONTON SOUP

1/4 lb. fresh or frozen raw shrimp
2 oz. ground pork
3 cans water chestnuts, finely chopped
2 green onions (with tops), chopped
1 tsp. cornstarch
1/2 tsp. salt
1/4 tsp. sesame oil
Dash of white pepper

Peel shrimp. (If frozen, do not thaw; peel under running cold water.) Devein and wash. Chop finely. Mix shrimp, pork, water chestnuts, green onions, cornstarch, salt, sesame oil and dash of white pepper. 1 egg white, slightly beaten 5 c. water
Place 1/2 teaspoon shrimp mixture in center of wonton skin. (Cover remaining skins with dampened towel to keep them pliable.) Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle. Brush right corner of triangle with egg white. Bring corners together below filling; pinch left corner to right corner to seal. Repeat with remaining wonton skins. (Cover filled wontons with dampened towel to keep them from drying out.)

Heat water to boiling in 4 quart Dutch oven; add wontons. Heat to boiling; reduce heat. Simmer uncovered 2 minutes; drain. Rinse wontons in cold water; cover with iced water to keep them from sticking together. 1/2 tsp. cornstarch 1/2 tsp. salt Dash of white pepper 4 oz. pea pods 4 oz. mushrooms

Remove bones and skin from chicken; cut chicken into thin slices. Toss chicken, 1/2 teaspoon cornstarch, 1/2 teaspoon salt and dash of white pepper in glass or plastic bowl. Cover and refrigerate 20 minutes. Remove string from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse under running cold water; drain. Cut pea pods lengthwise into halves. Cut mushrooms into 1/2 inch slices. 1/4 c. sliced canned bamboo shoots 1 tsp. salt Dash of white pepper 2 tbsp. chopped green onions (with tops) 1/4 tsp. sesame oil

Heat chicken broth and mushrooms to boiling in 3 quart saucepan. Stir in chicken; heat to boiling. Drain wontons. Stir wontons, bamboo shoots, 1 teaspoon salt and dash of white pepper into chicken broth. Heat to boiling; reduce heat. Simmer uncovered 2 minutes. Stir in pea pods, 2 tablespoons green onions and 1/4 teaspoon sesame oil. 8 servings (about 1 cup each).

Do-Ahead Directions: Prepare Wonton Soup; cover and refrigerate no longer than 24 hours. Just before serving, heat soup until hot.


I don't know about the Hunan Wonton Soup...but these are good too.Try them!