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

FAQs

How do you use frozen wontons? ›

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!

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.

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.

(If you are using frozen wontons, do not defrost. Put them in the steamer frozen, but cook a little longer.) Serve with soy sauce, hoisin or oyster sauce. They are also lovely with a side of rice, and some steamed vegetables.

If you've been boiling the wontons for 6 minutes, you're on the right track! 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.

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.

Add garlic for the last minute or two of sautéing. Add the frozen wontons, chicken broth, and teriyaki sauce. Simmer for 5 minutes, with a lid on, until the wontons are heated through. Finish with remaining 2 tablespoons sesame oil, chili crisp, and top with sesame seeds and scallions.

Bring 2 opposite corners of the wonton together (2 dry, 2 wet) to form a triangle and enclose the filling, pinching edges of the wrapper together to firmly a seal, pressing out any air. Moisten opposite corners of the long side of triangle and fold them down then and across one another then pinch to seal together.

What's the difference between frozen wontons and dumplings? ›

The difference between a dumpling and a wonton is that a dumpling is made of dough that either contains ingredients or has a filling, but a wonton is a traditional Chinese dumpling that typically has stuffings like meat (chicken wonton) or seafood (shrimp wonton), and veggies.

This soup is traditionally topped pretty simply with green onions. Sometimes chili oil and shrimp paste are used in the street style versions. For my wonton soup, I did lots of green onions, homemade chili oil, and toasted sesame seeds. I love a little chili oil on top of Asian inspired recipes.

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.

Wonton WrapperThe wrappers come frozen – just defrost in refrigerator overnight or on the counter for 40 minutes. Do not soak in water or defrost in microwave. Once the package is opened, it's important to always keep them covered under a damp towel, as the edges will dry out, making it very difficult to work with.

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.

Alternatively, they can be defrosted within a few hours by submerging the package in cold water. Once the wrappers have fully thawed, open the package only when they're ready to be used as any extended exposure to air can dry out edges.