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Chinese Takeout Wonton Soup Secrets Revealed
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Күн бұрынYou can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0624...
A comprehensive guide to classic Chinese takeout wonton soup at home! Wonton soup is one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks and techniques so you’ll be able to make classic takeout-style broth and wonton dumplings at home even better than any takeaway restaurant you’ve ever been to! And for a fraction of the cost!
Recipe document: docs.google.co...
Wanna learn how to make Thailand-style Pad Thai? Check out this video: • Making Thailand-Style ...
Ingredients:
Knorr Asian-style Chicken Bouillon: geni.us/qRslgi
Lee Kum Kee Asian-style Chicken Bouillon: geni.us/Z8NlPz
Morton’s Table Salt: geni.us/ZkqtN
MSG: geni.us/FV5mIa
Sugar: geni.us/UWud7AM
White Pepper: geni.us/ZMEiegw
Lee Kum Kee Light Soy Sauce: geni.us/58XAx
Toasted Sesame Oil: geni.us/CgcpNw
Shaoxing Rice Wine: geni.us/ykU60vK
Cornstarch: geni.us/NTH4v4
Cinnamon Sticks: geni.us/BIxy
Fennel Seeds: geni.us/9yuwu
Star Anise: geni.us/Ulk01
Sichuan Peppercorns: geni.us/8GcMG
Brown Sugar: geni.us/oi01
Chili Oil: geni.us/X2HEXu
Crispy Garlic: geni.us/JgcY
Kitchen gear in video:
Butane Burner: geni.us/yXYxEf9
Butane Canisters: geni.us/g4u9oM
Spider Strainer: geni.us/wWiuCeV
Deli Containers: geni.us/rJXoK
Cutting Board: geni.us/zIWbTB
Baking Sheet: geni.us/KJQxnsf
Parchment Paper: geni.us/GSQnPy
Glass Ramekins: geni.us/Jplij
Tupperware Storage Containers: geni.us/FG5Z
Ziplock Hefty Storage Bags: geni.us/OAfukY4
Plastic Wrap: geni.us/sMSaI4
Misono UX10 Chef's Knife: geni.us/0NB5
Induction Cooktop: geni.us/mOpIF
John Boos Work Table: geni.us/XZXk
Music by Epidemic Sound (free 30-day trial! Affiliate link): share.epidemic...
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
@farmageddon Ай бұрын
You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0624-jasonfarmer
@74mie 28 күн бұрын
Can u make raising canes chicken tenders in the future?
@mitchellmullin4887 7 күн бұрын
Can I vegetarianize this?
@jlife9092 Ай бұрын
Jason, you are doing a phenomenal job introducing Asian cooking to novices and experienced home cooks alike!
@farmageddon Ай бұрын
Thank you!
@tattoomesam Ай бұрын
Bro as an Asian person who has worked at Chinese takeouts I would like to say you did a very good job. Your wonton soup is better than 90 percent of the average Chinese takeaways. Mind you I said takeaway and not traditional Chinese restaurant. Chinese restaurants that you would find in a Chinatown somewhere do a better job on the broth and the base is actually a bone broth not just chicken powder.
@quandouglas9978 Ай бұрын
one of the key ingredients in Cantonese Wonton broth is dried flat fish (大地魚), which adds a unique umami flavour that is otherwise hard to be substituted
@tattoomesam Ай бұрын
@@quandouglas9978 I’ve seen many different things used. Dried shrimp. Dried scallops. Dried squid. Dried fungus sometimes. But the base is usually pork and chicken bones and sometimes shrimp shells with some other enhancements mentioned above. But yeah like I said restaurant stuff is usually more than chicken powder base. But this recipe is better than what most neighborhood takeaways have to offer as wonton soup. His wontons are actually edible. Most takeaways wontons are thick skinned with very little pork that has been sitting in warm water all day. I like to use canned Asian broth when I’m in a pinch. I don’t know the brand exactly but it says “ga” on it and there’s a picture of a steamed chicken on it. Asian chicken broths also have a better mouth feel in that you can taste the fat and collagen that is lacking in American broths.
@janem3575 Ай бұрын
@@tattoomesam I've ordered pho from restaurants with authentic sounding names who've used broth that tasted like they've straight out dumped watered-down, generic bland, liquid chicken broth into the take out container. For a while I didn't understand the hype of pho til I was taken somewhere that actually served pho!
@yvrelna Ай бұрын
@@tattoomesam "Ga" is Vietnamese for chicken. Anything containing or made to resemble chicken made for the Vietnamese market would have that.
@mincooper 28 күн бұрын
@@quandouglas9978 100%. Without the dried fish it is not authentic wonton soup base. This is the most critical ingredient. The dried fish is flame roasted to bring out the flavour before it is put into the broth base.
@REEMONDpayne Ай бұрын
You reignited my joy in cooking by making Asian American foods far more accessible to a simple home cook like myself! Excellent work!
@farmageddon Ай бұрын
Thank you!
@63davefx 2 күн бұрын
Made this yesterday along with your egg roll recipe! Both were spot on fantastic! My 95 year old mom LOVED the dumplings in the soup! You know if any Chinese restaurant has made anything close to this quality at least where I live, it was the 70’s or early 80’s! Great job Jason and thank you!😊
@farmageddon Күн бұрын
That's awesome! I'm glad y'all enjoyed the dishes. Please tell your mother I say hello!
@s8ang Ай бұрын
Take the whole stack of wonton wrappers in the palm of your hand, put the other palm on top and rotate your hands in opposite directions, the twist will help you get the next wrapper when/if your hands get filling on them. Also, when you put them in the freezer on a baking sheet, wrap them so any unfilled wonton wrapper is under them (like a little meatball). When they freeze solid there won't be little wings to break off in a bag/container, broken bits will cloud your soup when you go to reheat them. I grew up in Chinese restaurants and I love the content!
@saladsalad9991 Ай бұрын
just wanted to leave a general comment, not particular to any upload, but you're like the Rick Steves of cooking. Accessible, warm, inviting, knowledgeable - capable of delivering a masterclass. Keep uploading!
@farmageddon Ай бұрын
Thank you very much! I sincerely appreciate your kind words!
@faithsrvtrip8768 Ай бұрын
I haven't made wontons but I have made and frozen gyoza. The process is similar. It's totally worth it to make a big batch and freeze them! Oh, one mistake I made was taking the wrappers and laying out eight of them and then filling. Don't do that! Just leave the wrappers on the stack and remove one at a time to fill otherwise they dry out. Cover with damp paper towel or light kitchen towel. Happy cooking!
@yvrelna Ай бұрын
It's fine to lay out the wrappers and add the fillings on the table. That's the fastest and easiest way to make wontons. A fresh, good quality wrapper is not really going to dry out that quickly in the 10-15 minutes that you're making a batch. Just don't wet the wrappers until you're ready to fold. The wetting water will get absorbed by the flour very quickly and get gummy if left too long and that'll ruin your folding.
@gruckusgrackus5815 Ай бұрын
I honestly love how in-depth the instructions always are on this channel. I've never heard of cooking your wontons separately from the broth, makes sense. The only time I've made decent wontons is on a chinese cooking channel where it's a father/son team and the dad is a retired restaurant chef. He's never covered lemon chicken or ginger beef either since I assume its more of a Canadian thing and not an American thing. I'm not sure how common it is in american chinese food but I'd love a ginger beef recipe or a lemon chicken recipe. I've tried a few times myself and the only thing I've made to an acceptable level is the ginger beef "sauce" but not the crispy beef and my lemon chicken still sucks, I cant really get that nice breading that makes it look like katsu but I don't think it is.
@farmageddon Ай бұрын
Made With Lau - great channel. I know the son, Randy. Super nice guy. I love their videos because they remind me of my best friend’s family. And I’ll put the ginger beef on my list!
@shelbycross304 24 күн бұрын
Made this last night on a hot New Orleans summer night and was very happy with the results. Simple, easy, delicious. Will be on rotation. I suggest adding pre ground black pepper as a finishing touch with green onions.
@toren2099 Ай бұрын
In nyc we get thick skinned wonton wrappers is restaurant and it usually triangles kinda
@farmageddon Ай бұрын
Yeah, those are really good. I don't see them often in takeout kitchens though. Pretty much all dumplings are amazing!
@tookitogo Ай бұрын
@@farmageddonHuh. When I lived in Maryland (I’m in Europe now) practically all the Chinese takeouts used wontons made with thick, yellow wrappers.
@dsb6367 17 күн бұрын
Fantastic! Thanks Jason. I’m gonna try several of your recipes. I moved from Seattle to the boonies in NM. No (good) Asian food for 100 miles in any direction. I’m always jonesing for stuff I can prepare at home now. This looks easy and great and I have all the ingredients I need in my pantry and freezers.
@the-chow-hall Ай бұрын
Another fantastic one! I'm so glad I hit the notification bell so I knew right away when you posted and didn't miss this one. I actually make this one a lot, specifically the second version; but I do it slightly differently. I use the potsticker/gyoza technique with the wonton made in the triangle-wrap style so it has a bottom to sit on. I oil the pan and fry the bottom under medium heat, while adding just enough water to steam fry with the lid on, then coat in the chili oil sauce. I find that the added crispy texture with the chewy pliable skin around the wonton meat with the chili oil is especially good late at night, while the soup version is really great in the morning. I also do a variant of these with pork, shrimp, cilantro, enoki mushroom that people love. Thanks again Jason, great video as always!
@JasoniBruh 27 күн бұрын
Idk if you've ever been to Japan, but I and many former military families would be eternally grateful if you were able to figure out CoCoIchibanya's Curry recipe, nothing even comes close to it here and the very few American chains are just missing something.
@s3kjack Ай бұрын
Incredible video with a level of detail rarely offered from cooking videos
@iamjenniferfarmer Ай бұрын
HAPPY BIRTHDAY, BIG BRO! ANOTHER GREAT VID!
@Marymina6754 Ай бұрын
Another masterpiece Jason , I really appreciate all your hard work to bring us another masterpiece Many blessings to you brother. Greetings from Dallas Texas
@farmageddon Ай бұрын
Thank you! And hello, fellow Texan! :)
@user-pm3bx2ee4q 8 күн бұрын
Really enjoy the channel and the attention to detail. And while I get that the point is to replicate restaurant style dishes, I feel that if you are going through the trouble of making Wontons by hand, making a proper broth to complement them is a must. Skip the powder, get some chicken bones, ginger, scallions and dried squid (yes, trust me) and then add soy sauce, rice wine and sesame oil to the broth as Jason did here and you’ll be amazed how much better it is than any restaurant you’ve been to.
@ugib8377 Ай бұрын
Growing up, wonton soup was a must get for me when ordering Chinese. With a nice Boneless Spare rib combo. I actually went down the wonton rabbit hole hard about a year ago now, wound up making a soup from scratch, wonton skins included. Let me tell you, rolling that dough thin enough to use for wontons is a chore. The effort was worth it though. Learned some neat tricks too. I'm gonna have to give this recipe a shot, It's been quite awhile since I've made it, and this version looks so much easier 😁
@Oanjoexterminador Ай бұрын
I appreciate that you acknowledged hallah and kosher. This wontons made with chicken meat are very delicious, too.
@strummingnerd Ай бұрын
As always, an excellent tutorial with attention to details. Thank you!
@doogless Ай бұрын
I always wondered why it tasted way different when I made grits with chicken stock out of a box instead of how I normally do with better than bouillon, and the bit about the western style stock having a bunch of other ingredients totally explains it. I checked the ingredient list for better than bouillon and it's basically just chicken, no carrot/celery/onion/etc.
@LaraHeadley-uq1tt Ай бұрын
You're doing everything you dreamed of doing. I'm so proud of you, Jason.
@farmageddon Ай бұрын
Thank you, Lara. It’s nice to hear from you. I hope you are well. And I hope life has been good to you.
@lexijones8019 14 күн бұрын
You are little the best teacher on KZfaq.
@danielsantiagourtado3430 Ай бұрын
Hello Jason! Thanks For this!!) love your content ❤❤❤❤
@Goodjobgreateffort Ай бұрын
You’re so good at this
@farmageddon Ай бұрын
Thank you so much! I sincerely appreciate your generosity. If there are any recipes you'd like to see, please let me know! I promise I'll put them on my list. Thanks again and I hope you have a wonderful day! :)
@elisag Ай бұрын
Thank you for this amazing video. Over the years, you have explained in various videos how to source ingredients, distinguish between them, and shared small tricks and tips, but they are divided across many different places. Have you ever thought about making a video entirely dedicated to introducing individual ingredients, which ones to buy, and what differences they have among them? This came to mind in this video where you mentioned light soy sauce. I remember that in the past you explained the differences between various types of soy sauce, but I don't remember which video it was in, so I thought it would be great to find all this useful information in one place.
@farmageddon Ай бұрын
Thank you! That's a great idea. I'll put that in my list of videos to make!
@TaterTotskey Ай бұрын
Thank you so much! The wontons are different where I am, but I am so excited to try this broth recipe!
@saundrasaumay9767 Ай бұрын
Thank you for another awesome video!
@MaritaCovarrubias01 Ай бұрын
Yes! I needed this recipe! Thanks Jason.
@Dmitrisnikioff Ай бұрын
Should I get evil or regular chicken bouillon powder?
@farmageddon Ай бұрын
come to the dark side!
@dud324 Ай бұрын
gonna make this later today thanks!
@gotnoaxetogrind Ай бұрын
You have done it again! Amazing, well edited content. I can't wait to try this one.
@farmageddon Ай бұрын
Thank you so much! I sincerely appreciate your generosity! If there are any dishes you’d like to see, please let me know! :)
@wtpauley Ай бұрын
I'm so hungry now for this. Great video, thanks.
@nocturnalferalguitarist Ай бұрын
Thank You for this is extremely good , another phenomenal tutorial ! I can hardly wait to do this. Now that I can avoid so many pitfalls, it seems so doable. Also, those Made In pans you endorse are next leve gear and worth the investment
@Jenkinsssss Ай бұрын
Thank youuuuuuu!
@tina8796 Ай бұрын
Thank you for all the tips and tricks. It helps so much. Yes, I've had wontons that are gummy and suspected they let them sit in the water / broth too long. Horrible texture. I love wonton soup and potstickers.
@pennyf9886 Ай бұрын
WEI CHAN IS THE BEST IN MY EXPERIENCE OF WONTON WRAPPERS
@BigMama2022 Ай бұрын
Great, start your own cooking channel then. Btw, no one asked you. 🙄 And stop typing in ALL CAPS. GEEZ.
@UTeewb Ай бұрын
I would have guessed most takeout joints just bought premade frozen wontons from restaurant supply. Though it seems not, just from searching Restaurant Depot's inventory they sell frozen egg rolls but not wontons. And they do sell the wrappers of both.
@farmageddon Ай бұрын
I think most restaurants make them by hand and then freeze and cook to order. I've seen this quite often. You can make several per minute when you get quick at folding dumplings by hand.
@bellewill9748 Ай бұрын
Much much thanks. You ere great teacher. 🙏🏾🙌🙏🏾🙏🏾 love your dishes.
@SenpaiMD Ай бұрын
I see a Jason Farmer video. I watch. Simple as.
@margaretperkins5418 5 күн бұрын
Loved this! It was delish! Can you show us how to make soup dumplings? Thank you for your videos!
@asquithmainlines699 Ай бұрын
I always rate a Chinese restaurant by the flavour of the Wonton soup broth. Sadly only about 2 out of every 8 make a good one that does not need some soya sauce to give it any flavour.
@YannisDeBeule Ай бұрын
Do you ever come across premade/frozen Wonton's for their soups? And if so, what brand do they usually use? Love your videos!
@farmageddon Ай бұрын
Thank you! It's hard to tell because a lot of restaurants make batches and then freeze and cook them to order. But I think almost every restaurant I've been in has made them in house. You can make several per minute when you get quick.
@EdwardChen0 Ай бұрын
We like the Wei-Chuan brand frozen Pork and Shrimp Wontons, the one in the red bag. It comes with a soup base packet that I basically use as the chicken bouillon power, then add in similar aromatics and spices as in the video to amp it up a bit.
@Demasx Ай бұрын
Great tips!
@lisaboban Ай бұрын
Those tips for the broth are brilliant. I'm still a bit intimidated by the wontons. But I'm gonna give this a shot!
@farmageddon Ай бұрын
Thank you! You can do it. You'll probably mess a few up the first couple of times. But you should be able to make a decent dumpling within a few tries.
@allcanadianweekend Ай бұрын
Great video. I've got a pretty solid recipe I think that I'm always trying to improve and you've given me some ideas to try.
@tanyamiller6275 Ай бұрын
Beautiful had it last night used my home made chicken broth yummmm
@richard_anaya Ай бұрын
Love the Dunlop side path. Great video.
@farmageddon Ай бұрын
Her books are great! I think I own all of them.
@luke125 Ай бұрын
I continue to love this channel
@farmageddon Ай бұрын
Thank you, Luke! Great to see you!
@chrismiller1317 Ай бұрын
This video is so well done! Can't wait to make these.
@todddaniel6539 Ай бұрын
Thank you so much for your attention to detail in your recipes, that chicken broth tip is a gigantic help, 8 thumbs up to the infused version. Also, thanks for the wonton* wrapping master class. Now, for some content begging....you got any Farmer level recipes for Moo Goo Gai Pan?
@farmageddon Ай бұрын
Thank you, Todd! I sincerely appreciate your generosity! I've never made Moo Goo Gai Pan. But I put it on my list of dishes to investigate! Thanks again! I hope you have a wonderful day! :)
@asexualpanic_ Ай бұрын
You make a lot of these things in which one would think is daunting...look like child's play. Thanks again for an amazing secret reveal. Impatiently waiting for the next one haha. 😅
@ReeLinFishing7 Ай бұрын
What’s up brother!!!’ Shawngo told me to go check you out! Love it man!!!🎉🎉🎉
@farmageddon Ай бұрын
Dude! What's up! Long time, no see! How's everything with the family?! That's awesome you've started a channel. Keep it up! I need to come down there and go fishing with you and Mike!
@ReeLinFishing7 Ай бұрын
@@farmageddon For sure brother! Come fishing with us anytime!! Just reach out to me or Mikey!! We can do a catch clean and cook!! haha🎣🎣👨🍳👨🍳
@nick_g Ай бұрын
Your videos are so good! 😊
@-RONNIE Ай бұрын
Thanks for another nice video & keep up the good work 👍🏻
@farmageddon Ай бұрын
Hey, Ronnie! Great to see you!
@-RONNIE Ай бұрын
@@farmageddon I always look forward to the videos. I also agree with you about western style bouillon & putting the wontons in the broth. That never works because it changes in my opinion. I found that out the hard way
@cardinal1777 Ай бұрын
PLEASE do a Hot and Sour soup video, I just can’t get the taste right, maybe the vinegar type or broth? Great videos!
@richard_anaya Ай бұрын
I made this dish tonight, turned out excellent. If you make hot and sour soup. You might dissuade me from ordering Chinese takeout ever again.
@grlRex Ай бұрын
You the M-A-N, my Dude!!! TYSM❣️❣️❣️
@farmageddon Ай бұрын
Thanks for watching!
@benjaminhall9881 Ай бұрын
Thanks!
@farmageddon Ай бұрын
Thank you, Benjamin! I sincerely appreciate your generosity! If there are any dishes you’d like to see, please let me know! Thanks again, and I hope you have a wonderful day!
@danielsantiagourtado3430 Ай бұрын
Jasón! WELCOME back! Thanks For this! Suggestion: try pastel tres leches! A classic dessert here in Colombia 🇨🇴🇨🇴🇨🇴🇨🇴
@SupermanR721 Ай бұрын
I never skip a Jason Farmer vid. I will undoubtedly make this dish. 1 question, do I need table salt? I only really use Kosher and finishing flake salt in anything I cook.
@UTeewb Ай бұрын
You just need to google the ratio of your brand of kosher salt to table salt. Good recipes will specify what type they are using so you can do the conversion. It used to be table salt was always implied, but now everyone has to specify as many trendy cooks started making recipes with kosher salt and calling it salt.
@farmageddon Ай бұрын
you can use whatever salt you have. all salt is just sodium chloride. the difference between table, rock, kosher, etc. is the size of the grain. if you want the exact taste that I've made in the video - weigh it out. I've provided weight in the recipe document in the video description. but, of course, you should tweak the recipe to make it perfect for you.
@DarinHughesWife Ай бұрын
Love this video -- - thank you
@ryancantcode7773 Ай бұрын
After seeing all the ingredients for the dumplings, I ordered takeout. 😂
@awkwarddadcreates3158 Ай бұрын
Would you please do a follow up video for wor wonton soup?
@jillionairess Ай бұрын
LOVE this recipe and instruction. I had no idea about the Asian chicken bouillon. Now, what about wor wonton soup? 😀
@leslieharris9088 21 күн бұрын
I've been on a quest to make restaurant quality Chinese chicken broth. So far, I haven't achieved the quality of L.A. Chinese restaurants. I have the Chinese bullion, I've made with fresh chicken/ginger/scallion/garlic/shaoxing wine, toasted sesame oil, etc. I haven't given up
@The_Chef2511 Ай бұрын
Another combination that works well if you have extra wontons kicking around is an Italian pesto
@tommyplays5436 Ай бұрын
I need to go shopping.
@bigbro973 Ай бұрын
Ive been trying to make jumbo tenders like Daves Hot. But I dont know what theyre using for a marinade. Whatever they are using makes the jumbo tenders they use as tender as the way more expensive petite tenders that are usually pumped with a solution
@AngelaChang888 19 күн бұрын
Thank you 🙏
@roitmani Ай бұрын
I am excited to try this out
@karcar818 Ай бұрын
I love your style of video! New sub great job! 😊
@Money-Fast-Plan-a Ай бұрын
Your unwavering dedication is remarkable! 💯 - "In a rapidly changing world, the sole strategy that's destined to falter is avoidance of risk."
@missinglink_eth Ай бұрын
Sweet soy and chili oil version is amazing!
@GleeChan Ай бұрын
I like that Made-In pots and pans have rolled edges.
@BigMamaDaveX Ай бұрын
I came, I saw, I liked, and SUBBED! 👍
@canadiansfirst3636 25 күн бұрын
I rolled my dumplings in corn starch before freezing them. Prevents them from sticking .
@suyapajimenez516 Ай бұрын
Wow Jason TVM 2 wonderful recipes
@quikkyle601 Ай бұрын
Love these videos! Can you do a khoa soi video and/or a bulgolgi video?
@ofpower 2 күн бұрын
its good.
@laurakayhart7599 Ай бұрын
Any suggestions for gluten free wrappers? This was wonderful with just "meatballs" but I miss the wrappers.
@farmageddon Ай бұрын
I know they exist. But I can't remember the brand names off the top of my head. Wish I could help!
@laurakayhart7599 Ай бұрын
@@farmageddon I'll keep looking. Thanks.
@stevetar Ай бұрын
Mama, there goes that man
@thisfilipinolovesyou Ай бұрын
Can you please do a video on jolliebee adobo rice?
@brianchaikin2776 23 күн бұрын
is there a substitut for shrimp? I am now allergic to shrimp and love wonton soup. Any thoughts?
@farmageddon 22 күн бұрын
Just use all meat. Same recipe, but sub in meat for the shrimp.
@lisathomas1577 18 күн бұрын
Can you decipher Asian lava toast recipe?
@shortythepresident3913 28 күн бұрын
Lee Kum Kee brand is very good.
@phoenawang3023 Ай бұрын
Truth about Western and Asian bouillons. I usually brought along my SEA instant bouillons (mostly Knorr) when I’m back to EU because my area doesn’t have Asian Marts 😢
@weotu Ай бұрын
He needs to add a Pork Only version to the recipe pdf for the common shellfish allergy
@monotious4723 Ай бұрын
I am surprised that no one in the comments is mentioning this but the video doesn’t tell you the chicken stock powder/water ratio - I know you should be able to adjust to taste, but it would be nice to be given a starting point to experiment from. Even the written recipe linked in the description simply says “6 cups (1420 ml) chicken broth, (preferably from Asian chicken bouillon powder like Lee Kum Kee or Knorr)”. Again, how much powder to add to 6 cups of water? This is actually the issue that I have every time I need to use the asian chicken stock powder, because (at least the llk powder that I have) has no suggestions or instructions written on the can. It would’ve really helped if you gave some guidance.
@farmageddon Ай бұрын
because all the brands are different. you can find the amounts online. LKK = 3/4 tsp per cup. Knorr = 1 tsp per cup.
@monotious4723 Ай бұрын
Thank you, and that’s exactly the kind of comment that would’ve been helpful, certainly in the video itself, but if not at least in the written recipe - different brands are different and you should be able to find the information online, but here’s the amounts to use for the brands that are being mentioned in this video. That said, that’s also exactly the thing. I did search online for the information, and found suggested ratio of 1t of LKK powder for 1 cup of water. So there we go right there, I wasn’t making it the way you intended. The outcome was still good. I used frozen dumplings instead of making the wonton from scratch. I can see myself making this again given how simple it is and experimenting with ingredients. Thank you.
@tookitogo Ай бұрын
@@monotious4723 Honest question: why not just taste and see? I rarely measure bouillon powder, I just have a tasting spoon handy and keep adding more until it tastes right. Bear in mind that most bouillon powders are slightly compressible powders, so measuring them by volume is quite variable. (In dishes where the exact amount and saltiness of stock is critical - in my case, bulgur pilaf - I measure the bouillon powder by weight. I just put the bowl on the scale, tare it, then add the bulgur, water, bouillon powder, and olive oil _all by weight,_ e.g. 200g bulgur, 400g water, 12g bouillon, and 15g olive oil. The amount of bouillon powder was determined experimentally, since the correct saltiness of the cooked dish, not the uncooked broth, is what mattered.)
@monotious4723 Ай бұрын
@@tookitogo Of course I would taste and adjust - that goes without saying. But I don’t think there is any situation where some guidance as to the starting point hurts rather than helps. If the idea of the recipe is that this is supposed to be like the Chinese takeout, then the idea of tasting and adjusting is a bit incongruent. One can always experiment and adjust to one’s taste, but I don’t think it creates any additional challenge or burden for the recipe giver to provide some guidance. I mean, I see that not providing that sort of guidance is not the approach taken regarding the other ingredients like the soy sauce, sugar, msg and sesame oil, even though one could just as well have said “taste and adjust” regarding those ingredients too.
@tookitogo Ай бұрын
@@monotious4723 I disagree, insofar as the amount of bouillon powder needed varies significantly by brand.
@punier 29 күн бұрын
You should do pf chang's hot and sour soup next
@farmageddon 29 күн бұрын
Will definitely do that one in the future!
@zalibecquerel3463 Ай бұрын
Fuchsia Dunlop - Legitness.
@lazarosanchez5314 22 күн бұрын
Can you make miso soup?
@farmageddon 22 күн бұрын
For sure! I'll definitely do that video in the future.
@michelleveach6779 9 күн бұрын
What is crispy garlic?
@farmageddon 9 күн бұрын
It’s basically fried garlic that has been dried out. You can find it on Amazon and most Asian grocery stores.
@brucefeks Ай бұрын
Your awesome!!!!!
@farmageddon Ай бұрын
Thank you!
@aya1566 Ай бұрын
could you do a video on nasi goreng?
@farmageddon Ай бұрын
I'll put that on my list!
@FreddyWangNX Ай бұрын
as an asian I sincerely suggest you to try using diced shrimp or even a whole shrimp in your fillings it's gonna be way better（trust me plz）
@FreddyWangNX Ай бұрын
also in mandarin chinese, Wontons(馄饨) and Dumplings(饺子) are two totally different things, Wontons are not a type of dumplings. kinda like China and Taiwan actually also kinda like how chinese speakers call fried chicken sandwich "炸鸡汉堡"which literally means"fried chicken hamburger"
@thythyli Ай бұрын
MSG? Fuiyoh! Uncle Roger seal of approval!
@alessafoxx3980 Ай бұрын
Can we use rice wine vinegar instead of the wine for people like me who want halal food?
@yvrelna Ай бұрын
Just skip the wine if you want to make a halal version instead of substituting. They'll still taste great. Cooking/shaoxing wine and rice wine vinegar aren't really similar at all. You might want to adjust the salt or soy sauce if you're skipping substituting the cooking/shaoxing wine though. Shaoxing wine often are salted.
@alessafoxx3980 Ай бұрын
@@yvrelna thankyouuu
@brucefeks Ай бұрын
My local Chinese restaurants wonton soup is a much darker brother. Any ideas?
@u-sintiau8824 Ай бұрын
pretty sure is the soy sauce
@jlife9092 Ай бұрын
@@u-sintiau8824 Dark soy sauce to be precise. Normal/light soy sauce for saltiness/taste and dark soy sauce for color.
@FreddyWangNX Ай бұрын
dark soy sause(老抽) it adds a bit umami and sweetness and a lot of color(more commonly used among northern style chinese cooking)
@farmageddon Ай бұрын
yeah, almost certainly dark soy sauce. just a tiny bit will make the broth much darker. try 1/4 - 1/2 tsp for this recipe.
@brucefeks Ай бұрын
@farmageddon will try it tomorrow. Your a wealth of knowledge my friend. Thanks for sharing.