Hi! It's Lisa Tong for The Chinese Soup Lady .com
and today we're making homemade do it yourself wontons in chicken soup.
In Cantonese, wonton literally means cloud swallow. This word
originated from the fact that these little bites of delights
are like clouds and because they are so small, you can swallow them in one gulp.
This is a 2 part recipe that includes a soup which is a quick boil "cheat" chicken broth
and the construction of our fine do-it-yourself chicken and shrimp wontons.
For the soup base, you'll need some dried scallops, 1-2 star anise,
some dried longans, fresh garlic, onion, shallots,
and leek. You'll also need a soup bag to keep everything together and remove from the soup.
Start by boiling your chicken broth and 1L of cold water for 30 minutes on medium heat.
Then we'll prepare our custom chicken soup ingredients for the quick boil by chopping
all the soup ingredients and putting them directly into the mesh cotton soup bag.
So now that we've cut all the ingredients for our soup, come look inside the soup
bag. All the additional goodness that we're going to make on top of the chicken broth
is contained inside this bag. And what this bag does is, you can actually seal it like this
and drop it directly into the soup and we're good to go.
So the soup bag itself, after it's cleaned and boiled,
you can just drop it directly into your soup pot like this, even before it's boiling and cover
and set this for a medium boil for 30 minutes.
Part 2 is where we're going to make the insides of the wonton and then wrap them!
For the mixture, I used ground chicken, fresh shrimp, fresh chives, green onions,
and diced garlic. Top with 1 teaspoon of fish sauce, 1 tablespoon of oyster sauce,
1 tablespoon of soy sauce, 1 teaspoon of white pepper, 1 teaspoon of cooking wine,
and sesame oil to taste. Honestly though, flavour with your own chef's taste!
Spice it up, add black bean sauce, or paprika, get creative!
Now, let's get wrapping! For the best wontons, the skin needs to be supple and soft and not
hard and dried out. So don't take them out of their packaging too early. What you'll
want to do is fill a small portion of meat into the middle of the wonton, water all the edges
because that's what will make it stick together, and then squeeze it altogether. How you squeeze,
how you seal, I'll leave to you. Get creative and try a few different techniques. Today, I wanted
to create that little cloud, so I've chosen to squeeze at the top to create a beautiful bundle.
And there we have it! Our beautiful cloud wontons! Hmm.. Overstuffed wontons are still beautiful.
So now that our soup's been boiling for about 30 minutes or so after we
finished making the wontons, we can remove the soup bag and use it to boil the wontons.
When the soup's boiling we can now add in the wontons and cook them. I'll drop in about ten
and the water will stop boiling so what you'll what it to do is re-boil
and as soon as the water boils again, add in 200ml of water just to reduce the temperature
and let it come to another boil. You do this 3 times so that you're controlling
the temperature so it's not overbilling and you won't break up the wontons.
When it's come to a boil again after about 5 minutes, scoop out the wontons into a bowl
with some of the soup. Garnish with green onions and sesame oil and serve!
And here we have our delicious, warm, homemade do-it-yourself wontons in a cheat chicken broth!
Link to the recipe below. Don't forget to subscribe,
like, and if you have any suggestions, leave them in the comments below!