Chinese Takeout Wonton Soup Secrets Revealed

wonton wrappers

🥗Healthier: rice paper

💰Cheaper: dumpling skins

Rice paper is lower in calories and can be gluten-free.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken breast provides a lean protein alternative.

pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is more economical.

Start by adding 6 cups of water to a large pot and heat to a simmer.

Add chicken buan powder to the simmering water and whisk until dissolved.

Lower the heat and add 1 teaspoon of table salt, 1/4 teaspoon of MSG, 1/4 teaspoon of sugar, 1 pinch of white pepper, 1/2 teaspoon of light soy sauce, and 1/4 teaspoon of toasted sesame oil. Whisk to combine and taste for seasoning.

For an aromatic broth, add 2 garlic cloves, 2 small pieces of ginger, and the whites of 2 scallions to the broth and infuse for about 30 minutes at just below a simmer.

Remove the aromatics from the broth and turn off the heat.

Prepare the wonton filling by finely mincing 1/2 pound of shrimp and adding it to a bowl with 1/2 pound of ground pork, 1 teaspoon of table salt, 1 teaspoon of white sugar, 1/4 teaspoon of MSG, 1/4 teaspoon of ground white pepper, 1 teaspoon of grated garlic, 1 teaspoon of grated ginger, 1 teaspoon of corn starch, 1 teaspoon of toasted sesame oil, 1 1/2 teaspoons of light soy sauce, 2 teaspoons of shaing rice wine, 2 tablespoons of water, 1/2 teaspoon of chicken buan powder, and 1 tablespoon of finely minced green onions.

Mix the filling by squeezing it with your hands until well incorporated.

Fill the wonton wrappers with the mixture and seal them properly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens