If you’ve ever had store bought frozen wontons or wontons from a good value Chinese place that probably uses frozen wontons, you will be amazed how different homemade ones are. The main difference is the texture of the filling – because homemade wontons are made with just pure fresh ingredients,
Wonton filling
There are many types of wonton fillings, but I’d say that beef and shrimp/prawns are the most common. Then there are all sorts of additions, including mushrooms, water chestnuts, chopped up Asian greens and even carrots.
How to Store
Leftovers can keep in the fridge for up to four days (the noodles may soften a bit but should still be great). For make-ahead convenience, assemble the wontons for the freezer.
-Fill wontons and place them in a single layer on a parchment-lined cookie sheet.
-Place uncovered in the freezer. When frozen, transfer to freezer bags.
-No need to thaw in advance. Just prepare the soup broth and pop in the wontons. Begin timing the cooking from when the broth returns to simmer.
The better way for freezing
However, when I know I’m going to be freezing all or most of them, I wrap them in a more compact way so they fit better inside containers. This is the way the frozen wontons in Asian grocery stores are wrapped.
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.
Wonton soup is a simple, light, Chinese classic with beef-filled dumplings in seasoned chicken broth. Whether in soup or fried, wontons always add delicious, hearty flavor to any dish!
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Ingredients
Wontons
8 ounces ground beef
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon fresh ginger, grated
1 teaspoon brown sugar
2 green onions, finely chopped
24 square (3½ inches each) wonton wrappers
Soup
6 cups (1,440g) chicken broth
1½ teaspoons garlic, minced
2 tablespoons soy sauce
1 teaspoon sesame oil
2-3 green onions, finely chopped
Instructions
Wontons
In a large bowl combine beef, vinegar, soy sauce, sesame oil, ginger, sugar, and onion. Mix well.
Place 1 heaping teaspoon of filling into the center of each wonton wrapper.
Moisten edges with water and fold the corners together, pressing out any excess air. (It should look like a triangle).
Slightly lift the long edge of the wonton. Wrap the edges in the opposite directions and press firmly to seal, using your finger to create a space and wetting the edges as needed.
Continue with the rest of the wontons and let them rest while you prepare the soup.
Soup
In a medium pot over medium heat add chicken broth, garlic, soy sauce, sesame oil, and green onions.
In a separate large pot, bring about 4 quarts of water to a boil. Once the water is boiling, add wontons and cook for 5 minutes.
Strain the wontons and add them to the warm broth mixture. Serve warm.
Adapted from postrecipes.com