Classic Wonton Soup Recipe | Homemade Wontons

[MUSIC PLAYING] Hi, guys. It’s Angel. Today, I’m sharing with you
a classic wonton soup recipe. Now, this is my grandma’s
homemade wonton soup recipe. And she loves making
homemade wontons, and I love eating them. So we’re going to make
some fresh wontons today. I will be cooking some, so I’ll
show you how to make the soup. And we’ll also be
freezing some so we can have for a weekday dinner. So with that, let’s get started. For this recipe, we’ll need
about one and a half cups of napa cabbage, chopped. I’ve gone ahead to
chop these earlier. And when we’re
preparing the napa, we’re only going to be using
the white parts of the napa cabbage. When you’re done chopping
the napa, put them in a bowl, along with one
teaspoon of kosher salt. We’re adding kosher
salt, because this’ll help draw out the water. So let that bowl sit aside
for about 30 to 45 minutes. After 30 to 45 minutes,
drain any excess liquid, and mix in one
teaspoon of sesame oil. We’ll also need some
shiitake mushrooms. Now, I’ve gone ahead and used
dried shiitake mushrooms, which I’ve reconstituted in a
little bit of warm water. And you just set them
aside in warm or hot water for about 15 minutes,
and they’ll become soft. Then we’ll want to chop
them into small pieces, similar to the napa cabbage
and toss them in the bowl, again, with one
teaspoon of sesame oil. Now, one thing to note when
buying shiitake mushrooms for this recipe is
that it’s better to select the ones
that are flat. The flat ones will
provide a better texture versus the ones that
are a little bit more shapely or puffy. So opt for flat shiitake
mushrooms when you can. Next step is our shrimp. We’ll need about a dozen shrimp
peeled, deveined, and cleaned. And when you’re
cutting up the shrimp, it’s recommended that you first
slice the shrimp into half, kind of like you’re
butterflying the shrimp. Then cut them into
smaller pieces. That way, the texture of
the shrimp isn’t lost. And finally, our
green onions– I’ve gone ahead to chop up one
bunch of green onions. Now, before chopping,
I actually went ahead to cut some nice angled pieces
from the very top green parts of the green onions. And we’re going to save
those for the soup, which we’ll be making later. So now that we’ve chopped up
about all our ingredients, it’s time to make
our wonton filling. In a large mixing bowl,
start with your pork. I’m using about 0.6 of a
pound of ground pork– not too lean and not too fatty. Then add two tablespoons
of tapioca flour, two tablespoons
of filtered water, two and a half
tablespoons of sesame oil, and two teaspoons
of kosher salt. Mix all the ingredients really well. Then proceed to add your chopped
napa, your chopped mushrooms, your shrimp, and finally,
the green onions. When you’re done
mixing the filling, it should look like this. Now, for our wonton wrappers. I’m using store-bought wonton
wrappers that are extra thin. So when shopping for wonton
wrappers, if you can, do purchase the thin ones,
because the thick ones are more for deep
frying, and there’s a huge difference in taste. The thin ones will give you
a much more delicate wonton wrapper, and it’ll
be so much better. I’ve tried both, and I really
recommend buying the thin ones. Oh, and before we start, don’t
forget to wash your hands and prepare a small dish of
water and some paper towels. So there are many
ways to wrap wontons. And I’m going to show you
two of my favorite ways. The first is a
traditional style. This style holds
more filling, and is easier to fold versus the other
one, which I’ll show you later. But start by placing one
wonton wrapper in your hand. Put a small amount
of the filling directly in the center
of the wonton wrapper. Dip your finger in a
little bit of the water. And draw a line on
one end of the wonton. Then go ahead and fold it over. And gently pinch it
together at the top to ensure that it’s sealed. So you should have something
that looks like this. Next, place a bit of
water on the bottom left hand side of the wonton. And fold the corner
under, tucking the bottom left under the bottom right. And close, and there you go. See? He’s pretty cute, huh? OK. So now, let’s try
the classic style. Now, I call this
the classic style because it looks really classic. When you cook the soup,
these wontons are floating, and the folds– it
looks very classy. So that’s why I call
it the classic style. But it’s my grandma’s
favorite, because there is less filling in here. But it’s also harder to make. So again, start by putting the
wonton wrapper in your hand. Put a little bit of
the filling in there– less than the last one. Dip your finger in the
water, and draw a line on two sides of
the wonton wrapper. We want to fold it into a
triangle shape, like so. So it should look like this. Now, here’s kind
of the tricky part. Fold the top triangle down. Put your pinky
finger to hold it. With your other finger,
take a little bit of water, put it on the back
side of the wonton. And close it together. Pinch, and voila. See? That one wasn’t
too bad, wasn’t it? Again, you’ll practice
and you guys’ll get it. So that is what the
classic fold look like. Now, I’m going cook some
fresh wontons so you can see how I make the soup. And for the rest
of the wontons, I’m just going throw
them in the freezer. They usually take about 45
minutes to an hour to freeze. Then I’ll throw them
in the plastic baggies so that they’re easier to store. Now, let’s cook. In a small sauce pan,
bring some water to a boil. Carefully put in
your freshly wrapped wontons, and gently boil
for four to eight minutes, or until the
wontons are floating and the wrappers are cooked. Once they’re done,
remove the wontons and put them in a serving
bowl and discard the water. Next, you can heat up
the same pan on low heat. Put a little bit of
olive oil, and then add the green onions we saved
earlier for making the soup. Gently stir fry for
about five to 10 seconds to bring out the flavors,
then immediately pour in fresh filtered water
for our soup base. Bring the soup to a boil and add
a few generous pinches of sea salt and white pepper to taste. Then pour the hot soup over
your cooked wontons, and serve. So this is house you make my
grandma’s classic wonton soup. It’s super satisfying, very
delicious, also really easy to make for a
weeknight if you’re using the frozen wontons. So if you love wonton soup,
do give Granny’s recipe a try. I don’t think you’ll
be disappointed. Please give me a thumbs
up if you like this video, and maybe share it
with a friend and have a wonton wrapping get together. And if you don’t
have a friend who’s interested in making wontons
with you, well, that’s OK. Buy the ingredients, press
replay on this video, and I’ll cook along with you. So with that, happy
wonton wrapping, and I will see you
guys next time. Bye. That was really good.

  1. If using ones that you previously made and froze how much cooking time does it add, or should they be thawed and cooked from chilled?

  2. QUESTION… what kind of pork meat should I buy if i want it juicy and soft cause i bought any kind and it was dry and meaty and it wasn't a typical wanton that are soft and juicy savory

  3. As for the soup discussion, when I was little my dad always made wonton soup only with salt too. But he would put in the thin seaweed, dried little shrimp, some leafy vegetable (spinach or whatever we had) and it's enough flavour this way while staying "light" to taste.

  4. In food court they use chicken broth to make the soup. But in congee noodle house they add 1 tsp of salt for the soup.

  5. 7:23 Hey Angel. I have been to the Congee Noodles Delight Restaurant at Tinseltown 3 times. Their wonton soup it's really salty.

  6. I used your recipe the other night and my girlfriend loved it, thank you. I did however use chicken stock along with filtered water.

  7. Mmm, sea salt and onion flavored water…. yuck!!! No thank you. I'll stick with the chicken broth/stock and soy sauce recipe. Thanks though.

  8. U should use a type of baby fishes we Sgporeans called ikan billis to made stocks for the soup. Everything is good just the soup base flavours need to improve.

  9. ill have to do this soon…. this coming payday yehey!!!! I thought the soup is hard to make thankfully im wrong… I love eating this at Chowking. it can relieved my stress. :)… thanks for this

  10. hahaha love this girl shes like so sweet and cute and all. lol Great cook as well! Thanks for the vids darlin! (From Bc canada, Red Seal chef, and Asian Food FANATIC!!)

  11. Hi Angel, I tried your recipe today and it was delicious! But I don't know why, but the wrapper part of wontons spread out after I boiled that normal? My wontons didn't stay in shape and they looked like a triangle after cooking so I was wondering if that happens to you too? Thanks for the recipe! πŸ™‚

  12. If I don't have tapioca flour to meat in the meat then can I replace that with corn starch and will that turn out as great tasting as your grandmother recipe?

  13. I don't understand why chinese people are always so boring like this. During parties you just stay sit down and watch in front of you or talk about saving money in your convenience store. Life is too short to always be boring. It's about time to get dirty and naughty don't you? Think about it before saying no.

  14. I am wondering if I can add some bone marrow or a calf thigh bone to add some flavor to the soup. I am half Vietnamese and Chinese so I like to incorporate both styles into this dish. I don't like to eat alot of oil and the meat and the bone should already add alot of natural oil to this.

  15. Hi Angel. Glad I found you. This recipe by you is fantastic. I love Wonton Soup. No question you are an amazing chef. I'll be checking out more of your videos soon. I just subscribed to you. Hope you can return the favor soon. All the best.

  16. ΩŠΩ…ΩŠ ΩŠΩ…ΩŠ gmy my aooooh πŸ˜’πŸ˜”πŸ‘…πŸ‘…πŸ‘…πŸ˜yas thas good ΩŠΩ… ΩŠΩ… πŸ‘πŸ‘πŸ˜›πŸ˜›πŸ˜†πŸ‘…πŸ˜„πŸ˜‰β˜Ί

  17. "Totally Deliciously Scrumptious"!! "Love Wonton Noodle Soup"! it's one of my "Absolute Favourites"! 很ε₯½

  18. Thanks for such an amazing recipe Angel!! I’ve tried many variations of wonton soups and I truly love yours the best. I’ve made wonton broths many different ways including boiling pork bones, shrimp shells, etc etc but I actually love the tasty simplicity of your version and much prefer it. It is so much simpler than other ways and I absolutely love the flavour. To those wondering if this version of broth gives enough flavour: It totally does! Just put enough sea salt in there to your liking and the broth will also absorb flavours from the wontons as it sits in the bowl. Thanks again Angel! πŸ™‚

  19. All that work for the wontons and then just soup base and water for the broth? As I type my pork bones are boiling the chicken is cut up the shrimp shells are defrosted the kombu is ready etc etc etc. The broth is so crucial?

  20. I’m sure the recipe tastes great but the amount of time it takes to prep and cook this dish are too much for most people.

  21. 7:30 In Chinese Restaurants instead of using fresh filtered water for soup base. They use chicken broth ζΈ…ι›žζΉ― for soup base.

    7:40 Even though if they use a pinch of salt and pepper to taste.

  22. 5:47 In Chinese Restaurants. Instead of dipping your finger in water to seal the wonton edges. They use egg wash to seal the wonton edges.

    4:36 or instead of drawing a line with your finger with water. Use butter knife with egg wash.

  23. I love wonton soup – it's my favourite! If you will ever visit Poland, go check out restaurant PaΕ„ska 85 in Warsaw – they have the best wonton soup and dumplings! greetings from Poland and I love your channel so much!!!

  24. πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘‰πŸœπŸœπŸœβœŒβœŒβœŒπŸ‘ŒπŸ‘ŒπŸ‘Œ

  25. It looks like we need to make wonton out of the entire package once opened. But can the store-bought wrapper ever be frozen until needed? Or will it dry out and crumble instead of defrosting? Thanks!

    I know some things don't freeze well (like corn), and some things don't "can" well (like peas and beans). Breads freeze well, but they don't refrigerate well.

  26. I love to cook..Lots of experience ..Never tried Won Ton Soup before..My lord it was amazing,! I took the meat mixture and let it simmer overnight for additional flavor.
    Thx again Angel for sharing an amazing recipe!

  27. the wonton recipe was great. The soup broth succks. Its not even a broth. Its water with onion in it. NO flavour. I do love the wonton recipe though. That is well done.

  28. I'm going to try grandmas recipe tonight. Thank You. (one day I would like to know how to make Peking Duck, and also how to eat it with the proper sauces)

  29. Thank you for your demonstration on how to make wanton with its stylish wrapping. Was enlightened to have learnt the two neat and presentable ways of wrapping the wanton as in the past I was squeezing it into a miniature bun! Even your ingredients are something new and pleasant too. Bless you on your sharing!

  30. I took this recipe and made it with chili oil οΌˆη΄…ζ²ΉζŠ„ζ‰‹οΌ‰, taste was very nice. Wonton is always my top favourite food. Thanks!

  31. Your videos are shot so well! There is a noticeable echo though that is a little distracting. Maybe you can do a little clip on mic? I think it could really up the quality. The meal looked super yummy though!

  32. What do you recommend for the storing of the wonton soup ? Is it okay to leave the raviolis in the soup for a couple of days ? I'm afraid that they are gonna become mushy and fall apart over time, any tips or opinions ?

  33. Thanks Angel for cooking along side with me. Love your Grandma's wonton soup too. πŸ™‹β€β™‚οΈπŸ‘β€πŸ˜‡πŸ₯£πŸ‘€

  34. Your Wontons tasted good, but the broth was terrible. Sure didn't taste like any wonton soup I've had in Hong Kong or anywhere else.

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