Easy Wonton Soup Recipe (With Frozen Wontons) - Beautiful Life and Home (2024)

FAQs

How do you use frozen wontons? ›

Making the broth with a combination of chicken backs, pork trotters, dry-cured ham, dried shrimp, and glutamate-rich seaweed results in an extra-savory and rich soup. Brining the shrimp that fill the wontons in a solution of salt and baking soda preserves their juiciness and makes them crisp.

There is no need to thaw frozen wontons or gyozas as they can go straight from the freezer into the boiling water. When the water boils again, add about ½ cup cold water.

The Two Easiest Ways to Cook: Boiling and Steaming

To boil dumplings, fill a large pot two-thirds of the way with water. Cover and bring to a boil over high heat. Add as many dumplings as can fit comfortably in a single layer in the pot and cook them until they float. Let them cook an additional two to three minutes.

How to store our dumplings, wontons, and baos. Our dumplings, wontons, and baos arrive frozen and raw for maximum freshness. When you get them, put them promptly into your freezer. Do NOT thaw them before cooking; they go straight from the freezer into the pan or pot!

(To cook frozen wontons, do not defrost and just drop them into boiling water the same way. Let them cook for an extra few minutes once the wontons begin to float. The best thing to do is cut one open to check for doneness.) To make wonton soup, cook the wontons in water.

Hong Kong style wonton soup is a clear soup base made with chicken or pork broth and dried shrimp stock, full of umami and depth. A hint of toasted sesame oil adds a light nuttiness and a touch of soy sauce adds a satisfying salinity.

To keep wontons from falling apart, minimise stirring whilst wontons are cooking in the pot of boiling water. Make sure there is plenty of water in the pot when cooking to prevent wontons from sticking to each other and thus falling apart.

You might be seeing wood ear mushrooms in your soup. They're black and can be found in Chinese soups, adding an umami punch of flavor. There are 2 types of black mushroom (fungi that grow on tree bark) commonly used in Chinese cooking — “wood ear” and “cloud ear”.

The primary difference between dumplings and wontons is that wontons are always filled with a meat or vegetable filling, whereas dumplings can be filled or the ingredients can be mixed with the dough and formed into balls.

What do you eat with wonton soup? ›

Some nice dishes to eat with wonton soup are egg rolls, spring rolls, shrimp & vegetables, chicken & vegetables, orange chicken, steamed broccoli, ribs, fish, etc. There are a lot of options you can choose from. You can also choose to add vegetables and meats to your wonton soup to make it more filling.

Steam. Place frozen dumplings into a lightly oiled steamer and cover. Steam over boiling water for 10-12 minutes until tender and cooked. Stand for 1 minute before serving.

Bring a wok halfway full with water to a boil, and then reduce the heat to a simmer. Cook the wontons in batches until they float to the surface, 3 to 4 minutes. Remove with a slotted spoon.

Steamed dumplings have better texture, a firmer shape when the steaming time is perfect. Over steaming makes them soggy. Boiling homemade dumplings in bubbling hot water shifts dumplings about, thus may cause sticking; worse, the wrapper opening if not properly sealed may allow water into the filling.

Fully cooked wontons will float to the top of the boiling water. If they have been floating for approximately 30-60 seconds, you can be sure they are fully cooked. If your wontons are not floating, gently scrape the bottom of the pot, sometimes wontons get stuck to the bottom.

How to pan-fry frozen dumplings. In a nonstick pan over medium-high heat, add ½ cup of water and 1 tablespoon of vegetable oil. Place the frozen potstickers flat side-down and cover the pan with a lid for 8 to 12 minutes, until all the water has evaporated and the flat side of each potsticker is golden.

OVEN "FRIED" Preheat oven to 375°F. Place frozen potstickers in a bowl and lightly toss with oil. Place potstickers on a rimmed baking sheet. Bake 15 to 20 minutes or until potstickers are golden and centers are heated through.