Homemade Do-it-yourself Wontons in a “Cheat” Chicken Broth

Homemade Do-it-yourself Wontons in a “Cheat” Chicken Broth

Homemade Do-it-yourself Wontons in a “Cheat” Chicken Broth

Did you know that wontons literally means “cloud swallow” in Cantonese?  These little delights are like clouds and bite-sized enough to be swallowed in one gulp!

For more videos, visit us on YouTube.

Check out the video on how to create awesome wontons at home!  

What I’ve done here is used a “cheat”  chicken broth where I’m using a chicken stock as a base, but flavoring it a bit more with some additional ingredients.  A great use of veggie scraps sometimes in these cases.

And one of a Chinese Soup Chef’s best friend, the soup bag is used here.  I highly recommend getting a few at home.  Be sure to wash and boil first before usage.  Since they are made of cotton, you can throw them in the wash as well or wash by hand.  They keep EVERYTHING in, including onion skins, seeds, flower petals, fish bones, the works.  Instead of straining, just use one of these which you can just drop into your soup and voila!  easy to remove ingredients.

What’s involved?

Prep time: 45 mins

Cook time (broth): 30 mins

Cook time (wontons): 10 mins

Total time: 1 hour 30 mins

Makes: 50 wontons

Equipment needed:

Ingredients (for cheat chicken broth):

  • 500 mL of chicken broth

  • 1 L of cold water
  • 1-2 pieces of star anise
  • 5 dried scallops
  • 5 dried longans
  • 1 whole garlic
  • 1 whole fresh onion
  • 3 shallots
  • 1 leek

Ingredients (for wontons):

  • 500g of ground chicken

  • 6-7 fresh shrimp, deveined and diced

  • 20 bunches of fresh chives, diced

  • 3 bunches of fresh green onions, diced

  • 1 tablespoon diced garlic

  • 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

  • sesame oil to taste

  • 50 wonton skins

Cooking Instructions

  1. Begin to boil your chicken broth in your soup pot
  2. Chop up the soup “cheat”  ingredients and put them all into the soup bag
  3. Add directly to your chicken broth and boil on medium heat for 30 minutes
  4. For the wontons, mix in ground chicken, diced shrimp and all the seasoning together
  5. Chop up the chives and fresh green onions and add them in
  6. Mix well together until the meat creates strands (it should be pretty sticky)
  7. Put a small amount of meat into the middle of your wonton and using your finger, wet all around the edges and fold as you’d like (there are so many techniques out there, I just like to squish it at the top to form a little package)
  8. Wrap them all as to ensure the wonton skins don’t dry out
  9. Remove the soup bag from your soup, ensuring there’s nothing remaining in the soup
  10. Add in 10-15 wontons.  This should bring the soup down from a boil.  
  11. Once the soup begins to boil, add in 200mL of water to reduce the temperature.  This will keep the wontons whole and not boiled and destroyed in the voracity of the boil.  Do this 2 additional times meaning, when it boils again, add 100mL of water.  I know this will dilute the soup somewhat, so you can also do this in a separate pot of water or add more chicken broth.
  12. Once it begins to boil the 3rd time around.  Strain out, scoop some soup, garnish and serve!

For more videos, visit us on YouTube.

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A Chinese Delicacy: How to Prepare Dried Fish Maw (or Fish Bladder)

A Chinese Delicacy: How to Prepare Dried Fish Maw (or Fish Bladder)

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Have you ever walked by those Chinese herbal or dried food shops and wondered what those fairly large beige bubble things were?  I certainly did growing up and just always found it foreign until I was introduced to it in foods, soups, and stews and told how expensive they were (my parents’ Chinese way of telling me to eat it). 

Fish maw is the fish bladder (air bubble) of the fish.  Not the fish stomach, which is a common misnomer.  

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Day -2:  Blanch your fish maw in boiling water for 15 minutes.  I used a ceramic pot so I could just change the water in the pot rather than switch it around.  The Chinese are very particular about their ceramic pots versus metal based pots because of the potential metallic flavours absorbed by the food.  Once you have boiled it you can let it sit overnight.

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