Shrimp Wontons (Two Different Methods!)
#shorts #wontons #fried #crispy
Quick Wonton Soup | क्विक वॉन्टन सूप | Soup Recipes | Sanjeev Kapoor Khazana
The wonton sheets make this recipe real quick… Wontons with a spicy, fiery chicken mince poached in a flavourful chicken soup is the stuff amazing food is made of.
QUICK WONTON SOUP
Ingredients
Wonton
300 gms chicken mince (keema)
8-10 wonton sheets
2 spring onion bulbs, finely chopped
2 tbsps finely chopped garlic
½ inch grated ginger
1 tbsp finely chopped celery
2 tbsps finely chopped spring onion greens
1 tsp soy sauce
2 tsps red chilli sauce
1 tsp Tabasco
Salt to taste
Crushed black peppercorns to taste
Soup
1 tbsp blended sesame oil
8-10 button mushrooms, sliced
6 cups chicken stock
1 tbsp fried garlic + for garnish
Salt to taste
Crushed black peppercorns to taste
Toasted white sesame seeds for garnish
Method
1. Take chicken in a large bowl. Add spring onion bulbs, garlic, ginger, celery, spring onion greens, soy sauce, red chilli sauce, Tabasco, salt and crushed black peppercorns and mix till well combined.
2. To make the wontons, take a wonton sheet, place a small portion of the chicken mixture in the middle, apply some water on the edges and shape it into a wonton.
3. Heat blended sesame oil in a wok. Add button mushrooms and sauté on high heat for 2-3 minutes.
4. Add the chicken stock, fried garlic, and mix well. Add salt and crushed black peppercorns and mix well. Cook till the mixture comes to a boil.
5. Slide in the wontons and cook for 5-6 minutes.
6. Add spring onion greens and mix, cook till the mixture comes to a boil. Transfer into a serving bowl, garnish with fried garlic, toasted white sesame seeds and spring onion greens. Serve hot.
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simple wonton soup for the soul
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BETTER THAN TAKEOUT - Chicken Wonton Soup Recipe
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Qian Li Xiang Huntun- a wonton smells so good, the fragrance can spread out to 500 km away. That literal translation is exaggerated, but it indeed smells amazing and tastes incredibly delicious.
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INGREDIENTS (Makes about 50-60 wontons)
300 grams 10.6 oz of ground chicken
200 grams 7 oz of peeled shrimp
100 grams 3.5 oz of garlic chives (jiu cai) or scallion
1.3 big size onion diced
18 cloves of garlic
2 inches of ginger thinly.
3 scallions, cut into 2 inches pieces
1.5 cup of vegetable oil (I am using corn oil) (Amazon Link -
1 cinnamon stick (Amazon Link -
2 bay leaves (Amazon Link -
1 star anise (Amazon Link -
2 cloves (Amazon Link -
3 dried red chilies (optional) (Amazon Link - )
1.5 tbsp of soy sauce (Amazon Link -
1.5 tbsp of fish sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of chinese cooking wine (Amazon Link -
Black pepper to taste (Amazon Link -
1 pack of wonton wrapper 50-55
8 cups (1.9 liters) of chicken stock or water
1 tbsp of salt to season the broth
1/2 cup of cold water to drop the temperature
Baby bok choy or other green vegetables
Diced scallion as garnish
Pickled long beans or other pickles as toppings optional
INSTRUCTIONS
Soak 1 cinnamon stick, 2 bay leaves, 1 star anise, 2 pieces of clove, and 3 pieces of dried red chilies with some hot water for 20 minutes. then drain thoroughly.
Dice 1 and 1/3 of a big purple onion.
Finely chop 18 cloves of garlic. Optionally, put the garlic in a sieve and rinse it with running water to remove the mercaptans. Dried it with paper towels.
Cut 3 scallions into 2 inches long pieces.
Slice 2 inches of ginger finely.
Dice 100 grams of garlic chive. You can use other types of vegetables if you want. Such as mushrooms, carrots, cabbage, scallion...
Pour 1.5 cups of oil into the wok. Add the diced onion. Simmer it on medium-low heat for 5 minutes. Add in the garlic, ginger slices, scallion strips, and the soaked but well-drained spices. Continue to simmer everything on medium-low heat for another 20 - 30 minutes or until the onion and garlic are lightly golden. Make sure to stir constantly the whole time.
Drain out the oil. Store the oil in a sealable container. It will stay good for 2 months in the fridge.
Remove all the spices, scallions, and ginger slices. save the fried onion and garlic for the filling.
Roughly diced 200 grams of peeled and deveined shrimp. Add it to a big mixing bowl along with 300 grams of ground chicken thigh.
Season with 1.5 tbsp of soy sauce, 1.5 tbsp of fish sauce, 1 tbsp of oyster sauce, 1 tbsp of chinese cooking wine, and some white pepper to taste
Stir the protein within 1 direction for 5 minutes to develop the texture. Add the fried aromatics, the diced garlic chives. Keep stirring the filling until everything is well combined.
Put some filling in the middle of the wonton wrapper. Gather the edge together and pinch to close it. This recipe is enough to make 50-60 pieces of the wonton.
Bing 8 cups of chicken stock to a boil. Season it with some salt by taste. Add the wonton. Cook over medium-low heat until the wonton float to the top of the water and the pot should come back to a simmer. Add 1/2 cup of cold water to drop the temperature. Wait for the pot to come back to a simmer again. The total cooking time will take about 8-10 minutes. Optionally, throw in some baby bok choy and you are done.
Drizzle in 1-2 tbsp of the aromatic oil. The heat from the soup will reactivate the fragrance. Sprinkle some diced scallion as a garnish. Serve with Pickled long beans or other pickles.
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Watch Daddy Lau teach us how to make wontons. I can personally vouch that my dad's recipe is absolutely delicious!
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If you don't live near an Asian market, you buy these online / on Amazon:
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⏲ CHAPTERS ⏲
00:00 - Intro
00:37 - Backstory + my childhood
01:24 - Chop green onions and pork
02:05 - Does the cut of meat affect the toughness?
02:54 - Does the size of meat affect the taste?
03:40 - Rinse and drain pork
04:19 - Chop shrimp
05:02 - Squeeze pork & prepare marinade
05:51 - How to ensure the filling is juicy?
06:29 - Marinate meats
07:35 - Place in fridge
07:48 - Thanks HelloFresh!
09:58 - Mix the filling
10:49 - Best kinds of wonton wrappers
11:43 - Two ways to fold wontons
12:36 - First method, slowed down
13:07 - Second method, slowed down
13:54 - Randy tries folding
15:28 - How much filling is ideal per wonton?
16:13 - Freezing wontons, storing leftover wrappers
17:34 - Boiling wontons
18:05 - How to stop the wontons from breaking?
18:45 - More cooking tips
20:17 - Cam’s first wonton!
20:34 - What are the best cuts of meat?
21:17 - What are the traditional fillings?
21:54 - Substitutes for allergies, vegetarians?
22:50 - Potstickers vs wontons
23:13 - On using water to seal the wonton
24:02 - Store-bought vs homemade wrappers?
25:04 - On frying wontons
25:35 - How fast can Daddy Lau wrap 100 wontons?
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Assistant Editing by Nicole Cheng
Chinese Subtitles by Arlene Chiu, Gan Ying Zhi
Intro Flute Music - Performed by Daddy Lau
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Overhead Camera Rig built by P.Oak -
How To Make Chicken Wontons & Wonton Wrapper Ideas You've Never Seen Before
Did you know that you can have lots fun making wontons at home? Check out my super easy chicken wonton filling and the wonton wrapper ideas you've never seen before.
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