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

FAQs

How do you use frozen wontons? ›

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!

Bring the water to a boil. Add Wontons: Carefully add the frozen wontons to the boiling water. Stir gently to prevent sticking. Boil Until Cooked: Boil the wontons for about 4-6 minutes or until they float to the surface and the wrappers become translucent.

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. When the water boils a second time, remove the wontons/gyoza immediately and drain.

The Two Easiest Ways to Cook: Boiling and Steaming

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. Fish them out with a strainer, drain them, and serve.

(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.)

When cooking, I would add an extra 1-2 minutes if they are frozen. A non-stick pan is best for this recipe over medium to medium high heat. You want the oil to eventually crisp up the bottom of your dumplings, and a medium high heat should achieve this.

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. Garnish with the chives and serve immediately with the chili dipping sauce.

A little water acts as the “glue” to keep the wontons sealed tight so they don't fall apart as they cook. Remember to buy square wrappers (round wrappers don't work with this folding technique) and press as much air out of the wontons as you can while sealing them.

What is the black stuff in wonton soup? ›

Dried black fungi. Chinese cloud ears are a fungi that is also pre soaked and finely shredded to add oomph to hot and sour soup. They have a chewy, jelly-like texture and compliments the other ingredients.

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.

In addition to lifting your energy levels, metabolism, and muscle production, wonton soup can also contribute to your overall health by providing at least eight percent of the total vitamin B needed per day.

When comparing Chinese dumplings vs wontons, some key differences are: Wrappers: Wonton wrappers are thinner, are usually square, and may contain egg. Dumpling wrappers are thicker, are usually round, and don't require egg. Filling: Dumplings can be filled or unfilled.

Pan fry method

Heat the oil in the non-stick frying pan over a medium heat until the oil is shimmering. Carefully place the frozen dumplings in a single layer in the hot frying pan. Cook for 1-2 minutes until the bottom of the dumplings are golden brown. Turn once and cook on another side for another minute.

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.

Even if you work in quick intervals, microwaving will usually lead to tough and brittle wrappers. Instead, remove them from the freezer well in advance, letting the wonton wrappers thaw evenly in the fridge for about 12 hours.