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    You are in: Home / Chinese / Chinese Take-Out Wonton Soup Recipe
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    Chinese Take-Out Wonton Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    35 mins

    25 mins

    TxGriffLover's Note:

    This version of the traditional soup is perfumed with ginger and swimming with flavorful five-spice-flavored pork wontons. Although most chicken stock-based soups taste like a chicken was just waved over the pot, we get big chicken flavor in this recipe by enriching canned chicken stock with extra chicken and vegetables for that rich flavor. From the Chinese Take-Out Menu Cookbook.

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    Ingredients:

    Servings:

    Units: US | Metric

    STOCK

    WONTONS

    Directions:

    1. 1
      To make the stock: In a large stockpot, combine the chicken, stock, peppercorns, ginger, onion, carrot, celery and bay leaf. Bring to a simmer over medium-high heat. Reduce the heat to low and continue to simmer the stock uncovered 30 minutes, skimming the froth from the top every now and then and discarding it.
    2. 2
      Strain the stock into another large pot, discarding the bones and vegetables. Skim and discard the fat from the top of the stock with a large spoon. Depending on how aggressively your stock has cooked, it may have reduced somewhat. Taste the stock.
    3. 3
      If it is a little salty, add water in 1/4 cup increments until a balance has been achieved.
    4. 4
      To make the wontons: In a large bowl, combine the pork, 2 Tblsp of green onion, the wine, soy sauce, five-spice powder, and pepper. Mix thoroughly. To taste for seasoning, heat a small skillet and fry a tablespoon size patty until it's no longer pink inside. Taste and adjust seasoning as desired.
    5. 5
      On a work surface, lay out about 6 wonton wrappers, keeping the remaining wrappers covered with plastic so they don't dry out. Moisten the edges with your fingertip dipped in water. Drop 1 Tblsp of the pork filling into the center of each wrapper and flatten it slightly, leaving a generous border. Press another wrapper on top, like ravioli. Press from the center out to the edges to remove any air from the wonton. Run your finger around the edges to seal.
    6. 6
      Arrange the wontons on a parchment-lined sheet pan and refrigerate while you continue with the remaining wrappers and meat mixture. You may have some leftover filling.
    7. 7
      You can make more wontons and freeze them up to 1 month or cook extra for large appetites.
    8. 8
      Bring a large pot of water to a boil over medium-high heat. Add the wontons 6 at a time and cook for 4 minutes, stirring to keep them from sticking to the bottom of the pan. Remove the wontons from the pot and transfer them to a covered dish to keep warm. Repeat until all the wontons are cooked.
    9. 9
      Ladle the stock into bowls and add 2 wontons to each serving. garnish with the chopped green onions. Serve hot.
    10. 10
      The stock can be made up to 2 days in advance.

    Ratings & Reviews:

    • on April 14, 2009

      55

      I used homemade chicken stock and added some soy sauce and ginger and green onions. We enjoyed the wontons but next time will make them smaller in the traditional style

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chinese Take-Out Wonton Soup

    Serving Size: 1 (520 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 354.8
     
    Calories from Fat 117
    32%
    Total Fat 13.0 g
    20%
    Saturated Fat 4.0 g
    20%
    Cholesterol 41.7 mg
    13%
    Sodium 962.7 mg
    40%
    Total Carbohydrate 36.7 g
    12%
    Dietary Fiber 1.4 g
    5%
    Sugars 7.9 g
    31%
    Protein 20.3 g
    40%

    The following items or measurements are not included:

    chicken backs and necks

    five-spice powder

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