Classic Wonton Soup Recipe | Homemade Wontons
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Hi, guys.
It's Angel.
Today, I'm sharing with youa classic wonton soup recipe.
Now, this is my grandma'shomemade wonton soup recipe.
And she loves makinghomemade wontons,
and I love eating them.
So we're going to makesome fresh wontons today.
I will be cooking some, so I'llshow you how to make the soup.
And we'll also befreezing some so we
can have for a weekday dinner.
So with that, let's get started.
For this recipe, we'll needabout one and a half cups
of napa cabbage, chopped.
I've gone ahead tochop these earlier.
And when we'repreparing the napa,
we're only going to be usingthe white parts of the napa
cabbage.
When you're done choppingthe napa, put them in a bowl,
along with oneteaspoon of kosher
salt. We're adding koshersalt, because this'll
help draw out the water.
So let that bowl sit asidefor about 30 to 45 minutes.
After 30 to 45 minutes,drain any excess liquid,
and mix in oneteaspoon of sesame oil.
We'll also need someshiitake mushrooms.
Now, I've gone ahead and useddried shiitake mushrooms, which
I've reconstituted in alittle bit of warm water.
And you just set themaside in warm or hot water
for about 15 minutes,and they'll become soft.
Then we'll want to chopthem into small pieces,
similar to the napa cabbageand toss them in the bowl,
again, with oneteaspoon of sesame oil.
Now, one thing to note whenbuying shiitake mushrooms
for this recipe isthat it's better
to select the onesthat are flat.
The flat ones willprovide a better texture
versus the ones thatare a little bit more
shapely or puffy.
So opt for flat shiitakemushrooms when you can.
Next step is our shrimp.
We'll need about a dozen shrimppeeled, deveined, and cleaned.
And when you'recutting up the shrimp,
it's recommended that you firstslice the shrimp into half,
kind of like you'rebutterflying the shrimp.
Then cut them intosmaller pieces.
That way, the texture ofthe shrimp isn't lost.
And finally, ourgreen onions-- I've
gone ahead to chop up onebunch of green onions.
Now, before chopping,I actually went ahead
to cut some nice angled piecesfrom the very top green parts
of the green onions.
And we're going to savethose for the soup, which
we'll be making later.
So now that we've chopped upabout all our ingredients,
it's time to makeour wonton filling.
In a large mixing bowl,start with your pork.
I'm using about 0.6 of apound of ground pork-- not too
lean and not too fatty.
Then add two tablespoonsof tapioca flour,
two tablespoonsof filtered water,
two and a halftablespoons of sesame oil,
and two teaspoonsof kosher salt. Mix
all the ingredients really well.
Then proceed to add your choppednapa, your chopped mushrooms,
your shrimp, and finally,the green onions.
When you're donemixing the filling,
it should look like this.
Now, for our wonton wrappers.
I'm using store-bought wontonwrappers that are extra thin.
So when shopping for wontonwrappers, if you can,
do purchase the thin ones,because the thick ones
are more for deepfrying, and there's
a huge difference in taste.
The thin ones will give youa much more delicate wonton
wrapper, and it'llbe so much better.
I've tried both, and I reallyrecommend buying the thin ones.
Oh, and before we start, don'tforget to wash your hands
and prepare a small dish ofwater and some paper towels.
So there are manyways to wrap wontons.
And I'm going to show youtwo of my favorite ways.
The first is atraditional style.
This style holdsmore filling, and is
easier to fold versus the otherone, which I'll show you later.
But start by placing onewonton wrapper in your hand.
Put a small amountof the filling
directly in the centerof the wonton wrapper.
Dip your finger in alittle bit of the water.
And draw a line onone end of the wonton.
Then go ahead and fold it over.
And gently pinch ittogether at the top
to ensure that it's sealed.
So you should have somethingthat looks like this.
Next, place a bit ofwater on the bottom
left hand side of the wonton.
And fold the cornerunder, tucking the bottom
left under the bottom right.
And close, and there you go.
See?
He's pretty cute, huh?
OK.
So now, let's trythe classic style.
Now, I call thisthe classic style
because it looks really classic.
When you cook the soup,these wontons are floating,
and the folds-- itlooks very classy.
So that's why I callit the classic style.
But it's my grandma'sfavorite, because there is less
filling in here.
But it's also harder to make.
So again, start by putting thewonton wrapper in your hand.
Put a little bit ofthe filling in there--
less than the last one.
Dip your finger in thewater, and draw a line
on two sides ofthe wonton wrapper.
We want to fold it into atriangle shape, like so.
So it should look like this.
Now, here's kindof the tricky part.
Fold the top triangle down.
Put your pinkyfinger to hold it.
With your other finger,take a little bit of water,
put it on the backside of the wonton.
And close it together.
Pinch, and voila.
See?
That one wasn'ttoo bad, wasn't it?
Again, you'll practiceand you guys'll get it.
So that is what theclassic fold look like.
Now, I'm going cook somefresh wontons so you
can see how I make the soup.
And for the restof the wontons, I'm
just going throwthem in the freezer.
They usually take about 45minutes to an hour to freeze.
Then I'll throw themin the plastic baggies
so that they're easier to store.
Now, let's cook.
In a small sauce pan,bring some water to a boil.
Carefully put inyour freshly wrapped
wontons, and gently boilfor four to eight minutes,
or until thewontons are floating
and the wrappers are cooked.
Once they're done,remove the wontons
and put them in a servingbowl and discard the water.
Next, you can heat upthe same pan on low heat.
Put a little bit ofolive oil, and then add
the green onions we savedearlier for making the soup.
Gently stir fry forabout five to 10 seconds
to bring out the flavors,then immediately pour
in fresh filtered waterfor our soup base.
Bring the soup to a boil and adda few generous pinches of sea
salt and white pepper to taste.
Then pour the hot soup overyour cooked wontons, and serve.
So this is house you make mygrandma's classic wonton soup.
It's super satisfying, verydelicious, also really easy
to make for aweeknight if you're
using the frozen wontons.
So if you love wonton soup,do give Granny's recipe a try.
I don't think you'llbe disappointed.
Please give me a thumbsup if you like this video,
and maybe share itwith a friend and have
a wonton wrapping get together.
And if you don'thave a friend who's
interested in making wontonswith you, well, that's OK.
Buy the ingredients, pressreplay on this video,
and I'll cook along with you.
So with that, happywonton wrapping,
and I will see youguys next time.
Bye.
That was really good.
Do you love homemade wontons? Here's my Grandma's delicious & satisfying Wonton Soup Recipe. Healthy, clean-tasting, and always yummy. I'll even show you how to fold the wontons using 2 different folding techniques! The full printable recipe is up on my website: http://bit.ly/1BL60iN As for the soup, you could also use chicken stock, but I really like the soup plain as I made it in this video. It's very clean tasting and light. (Just make sure to use generous amounts of sea salt & white pepper) :D ------------------------------------------------- Lasercut Floral Print Dress by Betsey Johnson: http://bit.ly/18z4yFO ------------------------------------------------- Make a Spicy Wonton Appetizer using these homemade wontons: https://youtu.be/UB4Gwq9ghVQ ------------------------------------------------- Subscribe to my YouTube Channel for more Asian & Taiwanese recipes. ~New Videos Every Week~ Follow my cooking adventures on: Instagram http://www.instagram.com/angelcooksfood Facebook http://www.facebook.com/angelcooksfood Twitter http://www.twitter.com/angelcooksfood Pinterest http://www.pinterest.com/angelcooksfood Angel Wong's Kitchen Official Website & Blog: http://www.angelwongskitchen.com