However, I usually make this with ordinary Chicken broth using the same soup broth recipe as my Chinese Noodle Soup. If I am at an Asian store, I usually pick up Chinese chicken broth which is more yellow but just as tasty as Western chicken broth that is available at supermarkets. “Short” refers to the wontons and “Long” refers to the long noodles! Sometimes with just wontons, sometimes with wontons and noodles, called “Combination Long and Short Soup” on Chinese restaurant menus. Wontons are served in a clear Chinese chicken broth. Tip: As tempting as it is, do not bunch them up like a money bag otherwise you end up with a thick wad of wonton wrapper that won’t cook through. Once cooked, they mostly lose their shape, so just make sure that your filling is well sealed inside. And even if the filling falls out, you still get the same flavour, so don’t fret!!! See all that wonton wrapper flappage? YUM.ĭon’t get too hung up about how neat your wontons are. This is what mine looks like once cooked. The Wontons at the top are the compact Asian Grocery Way, the ones on the bottom are My Way with more flap page once cooked. But you can see how much more compact the Asian Grocery Store Way is compared to My Way in the photo below. Also so I could make some and smugly say how much better homemade is!īoth wonton wrapping methods are just as easy, and you can do them in batches rather than holding them one by one. The photo on the bottom right is a container of frozen wontons I bought to show you how they are sold. This is the way the frozen wontons in Asian grocery stores are wrapped. 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. 😂 The better way for freezing (more compact) Yes, I’m a 7 year old at heart.īut to me, the flappy wonton skins are part of the Wonton Soup experience.
The above is the way I usually fold wontons because I like the way the “tails” flap around like noodles once cooked. This is a fast way of wrapping wontons because you can lay out 10, even 20, and do them all in one go, rather than doing them one by one, because they are wrapped on the work surface rather than in your hand. I use plain square ones because they are readily available here in Australia, even in supermarkets (Woolies, Coles). Once cooked, they look pretty similar. If you click over to Maggie’s recipe, you will see that she uses trapezium shaped wontons wrappers (I had to Google that!!!). With all the possible variations out there, and not knowing which recipes are actually “real”, you can be confident that this is authentic because I have used Maggie’s recipe exactly as it is written. Then there are all sorts of additions, including mushrooms, water chestnuts, chopped up Asian greens and even carrots. There are many types of wonton fillings, but I’d say that pork and shrimp/prawns are the most common. Sorry mum! Maggie’s has better seasoning! 😉 Wonton filling I sent her away with samples, and she agreed that Maggie’s Wontons are fantastic, but didn’t admit it was better.
So I think my mother was a bit disgruntled when I told her I was using Maggie’s Wonton filling for this post because it’s better than hers. She takes such great care with her recipes, if you love Chinese food, I think you’ll be as delighted to discover her blog as I was. I’ve learnt so much about authentic Chinese cooking from Maggie who was born and raised in China and only recently moved to the States. Then a few years ago, I came across this Wonton Soup recipe by my friend Maggie from Omnivore’s Cookbook, a wonderful authentic Chinese food blog. I used to use my mother’s Wonton recipe, because it’s the one I have used all my cooking life. I think wontons are one of those things that many people don’t think to make, assuming they are really tedious and take ages. But they don’t!! The wonton filling takes minutes to make (literally – 5 minutes) and wrapping the wontons is quite fast if you use my method! About this Wonton recipe The main difference is the texture of the filling – because homemade wontons are made with just pure fresh ingredients, NO mysterious fillers! 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.
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Wonton soup With step by step photos and a recipe video, you’re going to be a Wonton Wrapping Master in no time! Added bonus: Best standby freezer meal ever and super healthy (350 calories for a bowl!) Homemade wonton soup! These wontons are filled with a juicy pork and prawn / shrimp filling and will knock your socks off.
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