Frozen Ravioli Wonton Soup Recipes

EASY WONTON SOUP RECIPE

Steps:

• Heat a medium or large stock pot on the stove over medium heat.
• Add 1 teaspoon of olive oil and the minced ginger. Cook for about one minute. If using powdered ginger, add to the oil and cook for about fifteen seconds.
• Pour in the chicken broth and turn the heat to high. Bring the broth to a boil.
• Once the broth is boiling, add the frozen wontons. Let the broth return to a boil and cook the wontons for 1-2 minutes. (If using regular-sized wontons rather than mini wontons, your cook time may be longer).
• Ladle into bowls and serve with a sprinkling of chopped green onions if desired.

EASY WONTON SOUP

Steps:

• In a large stockpot or Dutch oven, heat the sesame oil over medium heat. Add the garlic and ginger and sauté until fragrant (about 2 minutes)
• Stir in the chicken broth, water, and miso paste. Bring to a boil and then lower to a simmer for 10 minutes.
• If you want extra heat, add in 1 teaspoon of sambal oelek (red chili paste).
• Add in the shiitake mushrooms and frozen potstickers/wontons and let simmer another 5 minutes until mushrooms and wontons have softened.
• Add in the baby bok choy and let wilt. Garnish with green onions and black sesame seeds.

EASY WONTON SOUP

Steps:

• Bring chicken broth to a boil in a large pot.
• Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
• Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
• Stir in soy sauce and sesame oil.
• Divide soup in four bowls. Garnish with fresh scallions.

WONTON SOUP WITH A KICK

Steps:

• Combine chicken broth, soy sauce, sesame oil, rice wine vinegar, lemon juice, garlic, chile-garlic sauce, and salt in a large pot over medium heat; bring to a simmer and cook until hot, about 10 minutes.
• While the broth simmers, bring water to a boil in a separate pot. Cook wontons in boiling water until heated through, about 5 minutes. Remove from water with a slotted spoon and add to the soup.

WONTON RAVIOLI

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink, 5-7 minutes; crumble beef; drain. Stir in oregano and basil. , Preheat oven to 350°. Place 8 wonton wrappers on a greased baking sheet; top each with 1 tablespoon meat mixture and 1 tablespoon mozzarella cheese. Moisten edges with water; top with another wonton wrapper. Press edges with a fork to seal. Repeat with remaining wrappers, meat mixture and cheese. , Brush wontons with butter. Sprinkle with Parmesan cheese if desired. Bake until golden brown, 10-12 minutes. Serve with spaghetti sauce.

WONTON SOUP DINNER

Steps:

• In a medium pot or Dutch oven, heat the vegetable oil over medium heat. Add the garlic, ginger and white parts of the scallions and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the shiitakes and cook until they begin to soften, another minute.
• Add the bone broth and bring to a boil. Add the bok choy and simmer, stirring occasionally, until the bok choy is tender, 4 to 5 minutes. Add the soy sauce and stir. Add the wontons and cook until they are cooked through, 2 to 3 minutes. Taste and season if necessary.
• Ladle into bowls, then top with the scallion greens. Serve immediately.

WONTON SOUP

Steps:

• In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.
• In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.
• Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.
• Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.

WONTON SKIN RAVIOLIS

Steps:

• Lay out 8 wonton wrappers on counter in front of you. Paint each one lightly with beaten egg. Place 1 tablespoon filling in the center of each ravioli. Seal by placing 8 additional wonton wrappers on top to cover each square. Pick up each ravioli and press well all around edges to seal. For a good seal, make sure no filling is stuck in the edges. Square ravioli can be left as is or cut into festive shapes (stars, hearts etc.) with a medium cookie cutter. Place the ravioli upside down on a cookie sheet lined with parchment. Lay out 8 more wrappers and repeat the process until either wrappers or filling is gone. Lay additional parchment or plastic wrap between layers of ravioli as needed as you lay them on the cookie sheet. The entire cookie sheet can be wrapped well and refrigerated for 1 to 2 days.
• When ready to cook ravioli, bring large pot of salted water to a boil. Lower heat to a simmer, give the water a good stir to form a whirlpool effect and quickly drop in 12 to 15 raviolis one by one, stirring gently to separate them as they hit the water. Poach gently 2 to 3 minutes, or until ravioli puff up, float to the surface and are opaque in the center (in the case of raw poultry or fish fillings) Remove ravioli from pot with a slotted spoon and reserve. Cook remaining ravioli in same manner. Serve with sauce, butter, or oil, or in broth, and with or without cheese.