Winter Warmer – Chinese Wonton Soup

Discussion in 'Geek Recipes' started by salmon, Jun 12, 2017.

  1. salmon

    salmon Member

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    This is a really simple yet impressive meal to whip up as a starter for dinner parties
    Or even as a meal on a cold winters night, if you follow the steps its fool proof!
    And I'm sure you'll be surprised how easy it is to replicate this Chinese restaurant classic!

    Shopping List – Wontons

    1 ½ tbs sesame oil
    2 tbs vegetable oil
    1 medium brown onion – finely grated
    100g water chestnuts – finely chopped
    300g minced pork (or chicken if preferred)
    1 heaped tsp crushed garlic
    1 heaped tsp crushed ginger
    1 tsp Chinese five spice
    1 tsp cracked black pepper
    2 ½ tbs soy sauce
    1 packet wonton wrappers (approx. 25 pieces)


    Shopping List – Broth

    1.5L chicken stock
    4 tbs mirin
    1 heaped tbs brown sugar
    2 tbs soy sauce
    1 ½ tbs sesame oil
    Spring onions – sliced – for garnish


    Method

    1. For the wonton filling, heat oils in a large, non-stick frying pan
    2. Combine pork mince, onion, water chestnuts, garlic and ginger – sauté until cooked and brown
    3. Add Chinese five spice and pepper – cook out spice mix for 1-2mins
    4. Deglaze pan with soy sauce and mix until evenly distributed throughout mixture
    5. Set aside mixture to cool until warm/room temperature
    6. Whilst pork mixture is cooling, commence cooking of broth
    7. Combine all broth ingredients in a pot
    8. Bring to a simmer – DO NOT BOIL!
    9. Once wonton filling has cooled, separate and lay out wonton wrappers
    10. Place a heaped teaspoon of pork mixture in the middle of each wrapper
    11. Gather up the wrapper and twist it to seal (it should look like a money bag – as pictured)
    12. Repeat until all pork mixture has been used
    13. To cook the wontons – bring water to the boil in a separate pot
    14. Place wontons in the boiling water and cook for 7 mins (you can steam wontons if preferred)
    15. Once wontons have been cooked and strained, place desired serving in a bowl
    16. Stir broth mixture to ensure sesame oil is stirred evenly throughout, and ladle the desired amount over wontons
    17. Top with sliced spring onions


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    You can find more recipes on my blog Trust The Chef
     
  2. broccoli

    broccoli Member

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    oh yum, I'd love a bowl of that :thumbup:
     
  3. salmon

    salmon Member

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    Have a crack at it, it's honestly that easy suitable for almost any cooking level!
    I've made it a few times since autumn and the best part is you can freeze the dumplings and cook them from frozen if you want to do a big batch.
     
  4. broccoli

    broccoli Member

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    ooh, yes, that's a good idea.
     
  5. scon

    scon Member

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    Love wonton noodle soup. Comfort food at its finest.
     
  6. Rubberband

    Rubberband Member

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    Looks yum!

    I'd recommend making your own chicken bone broth, however.

    Packaged broth will have killed off all the good stuff in the broth and the flavour is significantly better too.

    Just need a slow cooker and about 18 hours of bone simmering.
     
  7. salmon

    salmon Member

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    I often make chicken stock as whole chickens are so cheap at coles(around $5-$7) depending on size I just strip the carcus saving meat for whatever... and roast it in the oven untill coloured I then set aside brown root veggies in the roasting tray the add all ingredients to a stock pot plus water to the top of pot, bay leaves, pepper corns and any veggie scraps I've saved. It takes time but well worth it. There's no substitute for it and the smell in the house is incredible!
     
  8. broccoli

    broccoli Member

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    The butcher I go to sells chicken frames, I got a big bag for $2 (or $2.50, can't remember exactly). Chicken wings are also cheap and make good stock. Also, I used to buy a cooked chicken, then boil up the remains to make avgolemeno, it was pretty good value. It's seriously a shame to waste the bones of a chicken and they do make yummy stock.
     
  9. underskore

    underskore Member

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    just had a crack at making this, first time ever making dumplings/wontons and they don't look as neat as the OP's.
    I tried to not overload them but I think that was my main problem.

    they are just boiling now so we'll see how they turn out (I'm praying they don't all just open up in the pot)

    edit:

    Click to view full size!

    delicious :)
     
    Last edited: Jun 18, 2017
  10. salmon

    salmon Member

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    That's awesome, they look on the money to me. How easy are they!
     
  11. scon

    scon Member

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    If you make stock regularly, a pressure cooker is an amazing investment. 45 mins and it will make the best broth you've had.

    I've got a 20L or so pressure canner, so I can make about 10L at a time or so and then can it (sterilise it in jars under pressure) which means I have shelf stable chicken stock whenever I want it. It's fantastic.
     
  12. salmon

    salmon Member

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    Not a bad idea, two questions is it cloudy at all? And how does the flavour develop I find Indian curries cooked in pressure cookers don't develop the depth of flavour as you get from low and slow... even though this is what all Indians use at home to save time... I've also tried making a dum pot which is like a bread that goes around the pot to seal in the flavour and cook faster, was pretty decent
     
  13. broccoli

    broccoli Member

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    I think my mum would leave the bones in overnight. It also gets more flavour if you leave it than if you use it straight away, I think.
     

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