Wonton Soup may be a chinnese food that are commonly boiled and served in soup or typically deep-fried. There are many common regional variations of form.
The most versatile form may be a straightforward right triangle, made by folding the wrapper in [*fr1] by pulling together two opposite corners. Its flat profile allows it to be pan-fried sort of a potsticker in addition to being boiled or deep-fried.
A more globular wonton can be formed by folding all four corners together, leading to a form harking back to a stereotypical hobo's bindle made by tying all four corners of a bandanna together. The a lot of larger Korean deep-fried dim sim features a similar form, but wontons during this configuration are more commonly served in soup.
A related quite wonton is formed by using identical quite wrapper, but applying solely a moment quantity of filling (frequently meat) and quickly closing the wrapper-holding hand, sealing the wonton into an inconsistently squashed form. These are called xiao huntun (literally "little wonton") and are invariably served in an exceedingly soup, typically with condiments like pickles, ginger, sesame oil, and cilantro (coriander leaves).
Wonton (wantan, wuntun, wanton) may be a typical of Chinese dumplings which is commonly served in soup or deep fried and boiled as dim add snack. Wonton is no bit different from Jiozi (Gyoza, pot stickers, momo, guotio) since wonton wrapper is thinner and least chewier. Common fillings of wonton are pork, chicken, shrimps, scallion, leek and chives, onion and typically carrot or other Asian vegetables.
RECIPE
Ingredients:
3 oz raw shrimps
3 oz ground pork
4 water chestnuts, finely chopped
3 spring onions finely chopped
1 tsp cornstarch
1/2 tsp salt
1 tsp oyster sauce
1/4 tsp sesame oil
24 wonton wrapper
1 egg white, slightly beaten
Soup:
4 cup chicken broth
1 tsp salt
a dash of ground white pepper
2 tbsp chopped spring onions
How To Make:
Rinse, peel and devein shrimps. Chop finely the shrimp. In a bowl, mix chopped shrimp, ground pork, water chestnuts, spring onions, cornstarch, salt, sesame oil, oyster sauce and gound white pepper.
Take 1/2 tsp of filling mixtures in center of wonton wrapper.Fold and form a triangle shape of wonton. Brush one corner of triangle with white egg and bring corners together to seal. Repeat with the remaining wonton wrappers. Cover wonton filling and wrapper with plastic wrapper to keep them dried out.
On a saucepan, heat water to boiling and when it;s boiling, reduce the heat and add wonton. Simmer for about 2 minutes or until wonton is cooked through (floating), then drain and rinse it under cold water. Place in a bowl and add some cooking oil/sesame oil to keep them from sticking.
On a cooking pot, heat the chicken broth and salt. Add spring onions and wonton to the soup. Remove from the heat and serve hot.
*from variety sources