How To make Chinese: Basic Won Ton
10 Chinese mushrooms, small
1/4 lb Prawns
5 Fresh water chestnuts (OR 7
- canned ones) 1/2 lb Ground pork
1 Green onion, finely chopped
1 pk Wonton skins
1 ts Salt
1/2 ts Sugar
1 ts Thin soy sauce
1 ts Oyster sauce
Dash of pepper 1 1/4 tb Cornstarch
1 sm Egg
Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off, and discard stems; then, chop into very small pieces. Shell, devein and wash prawns. Chop into very small pieces Peel and crush water chestnuts with the flat side of the cleaver. If you don't have a cleaver, chop the water chestnuts into very fine pieces. Combine mushrooms, prawns, water chestnuts, pork and green onion. Add all other ingredients and mix well. 1 teaspoon of filling is used for each wonton. * * * With one corner of the skin toward you, place 1 teaspoon of filling about an inch from the corner. Fold one corner to cover the filling. Told once more...about 3/4 inch. Turn the won ton so that the triangel is toward you. Dampen the left corner with a little water. Swing the right corner away from you and place it on top of the dampened left corner. As you make this fold, simultaneously pull the filling toward you with your middle finger. You should finish with a little "hat-like" effect. SOURCE: Chopstick, Cleaver and Wok.
How To make Chinese: Basic Won Ton's Videos
WONTON SOUP Better Than Chinese Takeout!
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Full recipe here:
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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
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Chinese Fried Wontons Recipe Video
Easy how to video to make Chinese Fried Wontons Recipe by cookbook author Jaden Hair of Steamy Kitchen!
Recipe link: Chinese Fried Wontons Recipe Video
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Wonton Soup, from scratch - How to Make Authentic Cantonese Wonton Noodle Soup (云吞面)
Wonton noodle soup is one of those beloved dishes that seems to be imprinted in the DNA of Cantonese people - after a good bit of trial and error, we finally developed a recipe that met Steph's lofty standards.
This dish is no joke - it's a lot of work from start to finish. We made the wonton wrappers and noodles from scratch to ensure the highest quality end result. So our suggestion? Make a huge batch and freeze the stuff. Everything keeps real well, so you can enjoy the dish for the weeks to come :)
The detailed written recipe's over here at /r/cooking:
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
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Learn how to cook like a Chinese chef with these tips for the bounciest & chewiest wonton noodles! ????
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Check out the full recipe at
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Chinese Takeout Recipes: Wonton Soup
Chinese takeout recipes pt. 3: wonton soup!
This was always one of my favorite soups from my local Chinese restaurant growing up ???? It’s really easy to make at home and I’ll show you how!
The most important ingredient here is the broth - it is the base of the soup & makes or breaks this dish! I HIGHLY recommend homemade chicken broth.
If you only have boxed chicken broth, add a bouillon cube for extra flavor. Or even better - add chopped raw chicken with bones to cook for extra flavor.
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6 cups chicken broth
10g sliced ginger
1 tbsp soy sauce
1 tbsp fish sauce
4 scallions (whites & greens separated)
1/8-1/4 tsp white pepper
Serving size: 40 wontons
4 oz shrimp, minced
4 oz ground pork (80/20%)
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp fish sauce
1/2 tsp garlic powder
Wonton wrappers
*Boil immediately or freeze uncooked
Enjoy!
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