WONTON SOUP DINNER
Provided by Jeff Mauro, host of Sandwich King
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium pot or Dutch oven, heat the vegetable oil over medium heat. Add the garlic, ginger and white parts of the scallions and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the shiitakes and cook until they begin to soften, another minute.
- Add the bone broth and bring to a boil. Add the bok choy and simmer, stirring occasionally, until the bok choy is tender, 4 to 5 minutes. Add the soy sauce and stir. Add the wontons and cook until they are cooked through, 2 to 3 minutes. Taste and season if necessary.
- Ladle into bowls, then top with the scallion greens. Serve immediately.
WONTON SOUP WITH BOK CHOY
This meaty and satisfying soup is just right for a sick day.
Categories Soup/Stew Chicken Ginger Leafy Green Pork Dinner Pork Rib Winter Simmer Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 main-course servings
Number Of Ingredients 20
Steps:
- Make broth:
- Simmer pork ribs, chicken, scallions, ginger, and water in a 6- to 8-quart tall narrow stockpot, uncovered, until meat is very tender and falling apart, 4 1/2 to 5 hours. Pour broth through a sieve into a large bowl and discard solids. Cool broth, uncovered, then chill, covered, at least 1 1/2 hours.
- Make wontons:
- Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in 1 direction with your hand until just combined (do not overwork, or filling will be tough).
- Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap). Spoon a rounded teaspoon of filling in center of square, then brush water around edges. Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal. Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make more wontons in same manner.
- Finish soup:
- Skim any fat from broth, then bring to a simmer in a 5- to 6-quart pot. Stir in bok choy, salt, and white pepper and simmer, uncovered, until bok choy is crisp-tender, 3 to 4 minutes. Add wontons and simmer, uncovered, gently stirring, until filling is just cooked through, about 3 minutes (cut 1 open to check).
PORK WONTON SOUP
Comfort food at it's best. A great alternative to chicken noodle soup. Tastes great on cold days. I also like to add fresh bean sprouts on occasion.
Provided by barbara lentz
Categories Chicken Soups
Time 25m
Number Of Ingredients 11
Steps:
- 1. Mix first 5 ingredients together incorporating all ingredients well. Fill each wonton wrapper with about an inch size ball of pork. Fold wrapper over meat in half sealing with a little water then pinch sides together and bring up a bit to seal tightly. Cook wontons in batches in boiling water until wontons raise to the top. Remove with slotted spoon onto paper lined plate. Repeat until all wontons are cooked. Do not allow cooked wontons to touch or they will stick together and tear open. Set aside
- 2. Mix first 5 ingredients together incorporating all ingredients well. Fill each wonton wrapper with about an inch size ball of pork. Fold wrapper over meat in half sealing with a little water then pinch sides together and bring up a bit to seal tightly. Cook wontons in batches in boiling water until wontons raise to the top. Remove with slotted spoon onto paper lined plate. Repeat until all wontons are cooked. Do not allow cooked wontons to touch or they will stick together and tear open. Set aside
- 3. Bring chicken stock to a boil. Reduce to a simmer and Add the soy, mirin, and fish sauce. Taste for seasoning and add chicken bouillon if desired according to your taste. Add the bok choy and wontons. Simmer 3 minutes. Add green onions. Remove from heat and serve .
- 4. Bring chicken stock to a boil. Reduce to a simmer and Add the soy, mirin, and fish sauce. Taste for seasoning and add chicken bouillon if desired according to your taste. Add the bok choy and wontons. Simmer 3 minutes. Add green onions. Remove from heat and serve .
GRANDPA WONG'S PORK AND BOK CHOY WONTON SOUP
This recipe comes from James Wong, grandfather of Michelle Wong, associate style editor at Martha Stewart Living. Unlike most wontons, they contain ample fresh greens; you can substitute fresh spinach for the bok choy greens, if you like. Store-bought wonton wrappers are an easy, time-saving alternative to homemade ones.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 18
Steps:
- For the wontons: Bring a large pot of salted water to a boil. Add bok choy, and cook until bright green, about 2 minutes. Drain, and let cool slightly. Press to remove excess liquid. Roll bok choy in a clean kitchen towel, and squeeze to remove any remaining liquid. Transfer to a food processor, and coarsely chop. Add pork and ginger, and pulse until mixture forms a coarse puree. Transfer to a bowl, and stir in soy sauce, wine, sugar, 1/4 teaspoon salt, and the pepper.
- Place 1 wonton wrapper on a work surface. Spoon 1 tablespoon filling onto center of bottom half of wrapper. Lightly moisten edge of wrapper with a finger dipped in water. Fold top edge over filling to form a rectangle, gently pressing around the filling to squeeze out any air and seal the edges. With folded edge facing you, gently pull the 2 corners of the folded edge together to meet, pinching to seal with a dab of water. Flip up the sealed edge like the brim of a hat. Place wonton on a parchment-lined baking sheet, and cover loosely with a clean kitchen towel. Repeat. (Wontons can be frozen in a single layer on a baking sheet for 1 hour, then transferred to airtight containers and frozen for 2 weeks.)
- For the soup: Thinly slice 2 scallions, and reserve. Gently crush remaining 6 scallions with a chef's knife, and place in a stockpot along with chicken, ginger, peppercorns, drained mushrooms, and the cold water. Bring to a boil, and skim foam from top. Add wine, reduce heat, and simmer very gently for 2 1/2 hours.
- Strain mixture through a fine sieve lined with cheesecloth, reserving mushrooms and discarding remaining solids. Rinse mushrooms, and reserve. Let broth cool completely. Skim fat from surface. (Broth can be refrigerated in an airtight container for up to 5 days or frozen for up to 1 month.)
- Add mushrooms and soy sauce to broth, and bring to a simmer. Season with salt to taste. Reduce heat to low, and cover to keep hot.
- Bring a large pot of water to a boil. Add half of the wontons. As soon as wontons rise to the surface, add 1 cup cold water to pot. When wontons return to surface, remove with a slotted spoon, and place in the hot broth. Repeat with remaining wontons.
- To serve, place 3 wontons in each bowl, and ladle soup over top. Sprinkle with reserved scallions.
PORK & BOK CHOY UDON SOUP
While traveling in Thailand, my husband sampled a local version of this tasty soup from street vendors. We have tried many variations, and this comes the closest to his recollection. We double the recipe so we have lots of leftovers. -Donna Noecker, Plano, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings 2-1/4 quarts.
Number Of Ingredients 8
Steps:
- Cook noodles according to package directions; drain and rinse with water. Meanwhile, in a Dutch oven, combine bok choy, pork, broth, soy sauce, ginger and garlic; bring just to a boil. Reduce heat; gently simmer, uncovered, 5-7 minutes or just until bok choy and pork are tender., Add noodles to soup. Serve immediately. If desired, sprinkle with green onions and serve with chili sauce.
Nutrition Facts : Calories 225 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1309mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.
PORK WONTON SOUP
Steamed pork-filled wontons and steamed vegetables make a hearty and satisfying soup.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 2h20m
Yield 4
Number Of Ingredients 18
Steps:
- Whisk rice wine and cornstarch together in large bowl. Add ground pork, 2 tablespoons green onion, soy sauce, ginger, sesame oil, and sugar; stir until well combined and paste-like, about 10 minutes. Cover and refrigerate for 1 hour.
- Place about 1 tablespoon pork mixture in the middle of a wonton wrapper. Brush edges with beaten egg and pinch edges to seal, creating a small pouch. Repeat with remaining wonton wrappers and pork mixture. Refrigerate until ready to use.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. Remove and distribute evenly among 4 soup bowls.
- Place wontons in steamer basket and steam until pork is no longer pink inside, about 10 minutes. Remove and place in soup bowls alongside vegetables.
- Heat chicken broth and water in a saucepan until hot, 5 to 7 minutes. Pour hot broth mixture evenly into soup bowls atop vegetables and wontons. Sprinkle 1/4 cup chopped green onion evenly over each bowl.
Nutrition Facts : Calories 513.4 calories, Carbohydrate 57.6 g, Cholesterol 106 mg, Fat 16.1 g, Fiber 10.2 g, Protein 32.4 g, SaturatedFat 5.3 g, Sodium 846.2 mg, Sugar 5.2 g
INSIDE-OUT PORK DUMPLINGS
Inspired by take-out pork wontons, this dish is packed with fiber and vitamins for a healthier weeknight option.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Number Of Ingredients 11
Steps:
- Heat oil and red pepper flakes in a skillet over medium heat. Add garlic, ginger, and scallion whites. Cook, stirring, until scallions are tender, about 1 minute. Add pork, breaking up with a spoon until cooked through, about 3 minutes. Add bok choy; cover and steam until tender, about 5 minutes. Remove from heat and add carrots. Season with vinegar and salt. Set aside.
- Meanwhile, bring a pot of water to a boil. Season with salt. Add wonton wrappers one at a time. Cook until al dente, about 1 minute. Drain. Add wonton wrappers to skillet and toss. Serve with scallion greens.
Nutrition Facts : Calories 278 g, Cholesterol 37 g, Fat 3 g, Protein 17 g, Sodium 467 g
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