Wonton Soup
HISTORY AND CUSTOMS
Wonton Soup means irregular shaped dumplings. Originated in Northern China in the Tang Dynasty. Earlier versions of wontons are sealed steam buns. They were called “huidun” meaning chaos. Later, calling them “wonton” to fit the language. Wontons are very similar to dumplings. The wontons however, use a fairly thinner dough than the dumplings. The filling inside a wonton is usually pork while filling inside vaires to chicken, pork and all vegetable. Wontons are usually eaten in soup with noodles. Wontons can also be fried into dipping sauce, they are eaten all year long. There are different variations of wontons depending what province/area you choose.
Cantonese Wontons - They are usually filled with shrimp with minced pork. Than serve with thin noodle.. What makes it different from a traditional wonton is the use of egg for the wrappers. Giving It its own color. The broth is varying what shop you went to/make.
Sichuan Wontons - Folded into a triangle a right triangle.Then at each end of the hypotenuse is pressed against the middle of each side. Making it look like crossed hands.
Shanghai Wontons - Often made with minced pork and bok choy in chicken soup. With 50 different varieties of wontons.
Cantonese Wontons - They are usually filled with shrimp with minced pork. Than serve with thin noodle.. What makes it different from a traditional wonton is the use of egg for the wrappers. Giving It its own color. The broth is varying what shop you went to/make.
Sichuan Wontons - Folded into a triangle a right triangle.Then at each end of the hypotenuse is pressed against the middle of each side. Making it look like crossed hands.
Shanghai Wontons - Often made with minced pork and bok choy in chicken soup. With 50 different varieties of wontons.
INGREDIENTS
Broth1 Tablespoon vegetable oil
1 Tablespoon plus 1 teaspoon minced garlic 2 Tablespoons finely chopped fresh garlic ¼ Cup thinly sliced scallions,plus 3 tablespoons finely chopped 10 Cups canned low sodium chicken broth ½ Pound ground pork 1 Egg yolk 2 Teaspoons soy sauce 1 ½ Teaspoons rice wine vinegar ½ Teaspoon sesame oil ¼ Teaspoon crushed red pepper About 30 wonton wrappers, thawed if frozen or follow the recipe to make wontons 1 ½ Cups thinly sliced bok choy ½ Cups sliced shiitake mushrooms caps ¼ Cups sliced bamboo shoots |
Wonton Fillings½ Pound boneless lean pork
½ Pound Shelled and deveined medium shrimp 3 Water chestnuts 2 Slices ginger, or as needed to make 1 teaspoon 1 Tablespoon oyster sauce 2 Teaspoons soy sauce 1 Table Chinese rice wine, dry sherry or rice vinegar 1 Teaspoon granulated sugar A few drops sesame oil Freshly ground white pepper, to taste Wonton Wrappers or follow the recipe for wrappers. |
Wonton Wrappers4 Cups of plain flour
3 Middle size eggs 1 Teaspoon salt 1 Cup water +1/4 cup more if needed Starch for dusting (cornstarch or wheat starch recommended) |
DIRECTIONS
BROTH1. Large saucepan or soup pot heat the oil over medium high heat until hot.
2.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. 3.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. 4.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. 5.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. 6.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. |
WONTON FILLINGS 1.Finely chop the pork and shrimp. Peel the water chestnuts and finely chop. Mince the ginger until you have 1 teaspoon.
2.Combine the pork and shrimp with the water chestnuts, minced ginger, oyster sauce, soy sauce, rice wine or sherry or rice vinegar, sugar, sesame oil and white pepper. 3.To fill the wontons, lay one won ton skin in front of you. (Cover the remaining wonton skins with a damp towel to keep them from drying out) 4.Moisten all the edges of the wonton wrapper with water. Place a heaping teaspoon of wonton filling in the center. 5.Fold the wonton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the wonton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining wontons. |
WONTON WRAPPERS1. In a large bowl, mix flour with salt and then add egg in. Stir well.
2. Slowly add water and keep stirring the mixture. Then grasp with hand to form a ball. Adjust the amount of water based on the water absorbing capacity of your brand of flour. Stop adding water when there is no dry flour in your bowl. 3. Place the dough in a large bowl, cover with plastic wrap and rest for 10 minutes. 4. And then knead the dough again for around 8-15 minutes until smooth. Rest for around 30 minutes. 5. Divide dough in half. Press on half down and roll out to a larger wrapper around 3mm in thickness. Fold up and cover with plastic wrap again for the next resting process. 6. Finish the other half and reset both for another 30 minutes. 7. Take one larger wrapper out and divide in half. Roll each of the halves into paper-thin wrapper or as thin as possible. Keep dusting. Then cut the large wrappers into small squares around 8cm. 8. Repeat to finish all. |
SOURCES
"3 Wonton Recipes From Different Parts Of China." Chinese Cooking RSS. N.p., n.d. Web. 04 Feb. 2016.
"China Sichuan Food." Wonton Wrappers. China Sichuan Food, 7 Feb. 2015. Web. 01 Feb. 2016.
"History of Wontons." Victoria Haneveer. N.p., 30 May 2014. Web. 01 Feb. 2016.K, Heather.
"History of Wontons." Cooking. N.p., 08 May 2014. Web. 01 Feb. 2016.
Lagasse, Emeril. "Wonton Soup Recipe." Wonton Soup Recipe : Emeril Lagasse : Food Network. Television Food Network, 2004. Web. 28 Jan. 2016.
Parkinson, Rhonda. "Chinese Wontons with a Pork and Shrimp Filling." About.com Food. N.p., n.d. Web. 01 Feb. 2016.
"Wonton." Cultural China. Cultural China, n.d. Web. 1 Feb. 2016.
"Wonton." Wikipedia. Wikimedia Foundation, 18 Feb. 2012. Web. 01 Feb. 2016.
"China Sichuan Food." Wonton Wrappers. China Sichuan Food, 7 Feb. 2015. Web. 01 Feb. 2016.
"History of Wontons." Victoria Haneveer. N.p., 30 May 2014. Web. 01 Feb. 2016.K, Heather.
"History of Wontons." Cooking. N.p., 08 May 2014. Web. 01 Feb. 2016.
Lagasse, Emeril. "Wonton Soup Recipe." Wonton Soup Recipe : Emeril Lagasse : Food Network. Television Food Network, 2004. Web. 28 Jan. 2016.
Parkinson, Rhonda. "Chinese Wontons with a Pork and Shrimp Filling." About.com Food. N.p., n.d. Web. 01 Feb. 2016.
"Wonton." Cultural China. Cultural China, n.d. Web. 1 Feb. 2016.
"Wonton." Wikipedia. Wikimedia Foundation, 18 Feb. 2012. Web. 01 Feb. 2016.