【Wonton Soup】3 Secrets of Authentic Shanghai Wonton Soup

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【Wonton Soup】3 Secrets of Authentic Shanghai Wonton Soup

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Күн бұрын

There are three elements or say "secrets" to make a bowl of authentic Shanghai Wonton soup.
Secret #1 Wonton Filling, not only it will need to taste good but also it will be acting as a "glue" to help you to wrap the wonton easier.
Pork (Tenderlion, Butt or Lion cut) 1/2 lb | 220g
Salt 1/2 Tsp | 4g
White Pepper Powder 1/4 Tsp | 1g
Light Soy Sauce 1 Tsp | 5g
Water (use Ginger soaked water, Caned chicken stock or just cold water) 50g
1 Egg
Secret #2，"Al Dente" Wonton Wrappers, and Chinese call this texture as "QQ". If you have a pasta machine, it is quite easy to make egg white wonton wrappers at home.
And please check out my other video on how to make them.
• 【Homemade Wonton Wrapp...
If you choose to buy them, they are easily to be find in Chinese, Japanese or Korean super markets. Try to choose the thin ones for this kind of small wonton, because this kind of wonton is focused on the texture of the wrappers and the tasty soup. The thicker wonton wrappers are for the other type of wonton which is focused on the filling.
The traditional Shanghai small wonton wrappers has baking soda in it and it looks yellowish. Most of people think there is egg in it because they are much chewy but mostly not because of the cost. And I will try to buy this typle if I don't have time to make my own egg white wonton wrappers.
Secret #3, the Tasty soup base. For simple daily version, add-in:
Salt
Soy sauce
Lard or Seseme Oil
Dried Shrimp Skin (The shrimp is so tiny and when it is dried, only the skin is remain visible. If you can only find the big one, try to wash, soak (1 hour) and steam them for 10 mins before use.)
Dried Seaweed (They are so delicous and can be made for any instant soup with egg. It's usually sold in round disc shape.)
Preserved Vegetables, and my fav. one is Chongqing Fuling Zhacai, so good! And I don't know why it is so expensive on Amazon, but it only cost like $1-2 in Chinese super market. www.google.com/search?q=Chong...
Chopped Scallion
For a fancier version, you will need to make a rib stock or chicken stock. Then, you only need some salt to season it. Of couse, you can add scallion, cilantro or even egg strip and seaweek if you like. It will warm you up in a cold winter time! 😋
Enjoy!
Music by Sound Cloud ( / discover )
Fade by Alan Walker

Пікірлер: 14

@HungryCook 5 жыл бұрын

There are three elements or say "secrets" to make a bowl of authentic Shanghai Wonton soup. Secret #1 Wonton Filling, not only it will need to taste good but also it will be acting as a "glue" to help you to wrap the wonton easier. Pork (Tenderlion, Butt or Lion cut) 1/2 lb | 220g Salt 1/2 Tsp | 4g White Pepper Powder 1/4 Tsp | 1g Light Soy Sauce 1 Tsp | 5g Water (use Ginger soaked water, Caned chicken stock or just cold water) 50g 1 Egg Secret #2，"Al Dente" Wonton Wrappers, and Chinese call this texture as "QQ". If you have a pasta machine, it is quite easy to make egg white wonton wrappers at home. And please check out my other video on how to make them. kzfaq.info/get/bejne/oteKe5iht9HJeWg.html If you choose to buy them, they are easily to be find in Chinese, Japanese or Korean super markets. Try to choose the thin ones for this kind of small wonton, because this kind of wonton is focused on the texture of the wrappers and the tasty soup. The thicker wonton wrappers are for the other type of wonton which is focused on the filling. The traditional Shanghai small wonton wrappers has baking soda in it and it looks yellowish. Most of people think there is egg in it because they are much chewy but mostly not because of the cost. And I will try to buy this typle if I don't have time to make my own egg white wonton wrappers. Secret #3, the Tasty soup base. For simple daily version, add-in: Salt Soy sauce Lard or Seseme Oil Dried Shrimp Skin (The shrimp is so tiny and when it is dried, only the skin is remain visible. If you can only find the big one, try to wash, soak (1 hour) and steam them for 10 mins before use.) Dried Seaweed (They are so delicous and can be made for any instant soup with egg. It's usually sold in round disc shape.) Preserved Vegetables, and my fav. one is Chongqing Fuling Zhacai, so good! And I don't know why it is so expensive on Amazon, but it only cost like $1-2 in Chinese super market. www.google.com/search?q=Chong... Chopped Scallion For a fancier version, you will need to make a rib stock or chicken stock. Then, you only need some salt to season it. Of couse, you can add scallion, cilantro or even egg strip and seaweek if you like. It will warm you up in a cold winter time! 😋 Enjoy!

@nelsonbrooks Жыл бұрын

Jennifer, I just came across this won ton video of yours. You speak ENGLISH! And your spoken English sounds perfect by the way. I have loved watching your videos over the years. You always include tip & tricks that no one else seems to know. Prosperity & long life to you Jennifer, you are a treasure of knowledge & presentation.

@HungryCook Жыл бұрын

Thank you! 😃

@sankalpdutt 9 ай бұрын

Awesome 🤩 I will try to cook

@peggy4906 5 жыл бұрын

Brilliant!😋

@loo2a82 5 жыл бұрын

Thank you for sharing

@agnesbfenoli 5 жыл бұрын

You are amazing! You should have more views!

@HungryCook 5 жыл бұрын

Thank you so very much and I am glad you enjoyed it! This is a traditional Shanghai style comfort food that many kids grew up with including me. Also, it's my grand parents' favorite dish...so we make them all the time! You can also be creative for how to wrap them when you start to feel compfortable to find the balace of fully closure of the meat and not to have a big chuck of the wrap at one place. It's fun and hope you will enjoy it! :) If you are busy, you can make bunch of them and freeze them. If you have time to make fresh every day, you can prepare the filling and keep in the frige for about 3 days. It's a perfect breakfast and afternoon snack! Satisfying in terms of filling and yet, not to stuffed.

@agnesbfenoli 5 жыл бұрын

oooh even in ebay the preserved mustard is so expensive. huhuhu! I wanted to make it as you made it but for 17 euro for 10 packets plus shipping cost, I wanted to cry. I will just make it without.

@HungryCook 5 жыл бұрын

Oh my goodness, my friend! Is there any Chinese super markets in your town? It IS a lot more expensive here in the US compare to China as well. I will pay about 1.1 US$ here in the shop. The amazon price is doubled. smile.amazon.com/LONODEE-Chongqing-Wujiang-Xiafancai-Preserved/dp/B07L9LLLVS/ref=sr_1_4?keywords=%E6%B6%AA%E9%99%B5%E6%A6%A8%E8%8F%9C&qid=1565556269&s=gateway&sr=8-4&th=1

@HungryCook 5 жыл бұрын

And I think it is totally fine to make a tasty soup base without it. And traditionally, the so call "best" soup base is more like the way I prepared in the end of the video...a light silky pork stock...and some people use chicken stock. The reason to use preserved veggie and shrimp skin/seaweed is because they are pantry items in China and they are all very cheap. Soy sauce is a fermented "food" as well and give another layer of flavor. I will say you can either use a stock or simply use soy sauce+sesame oil...it will work. If you like, you can add white pepper powder and spicy oil. Hope you will enjoy it! :)

@mythmakertheanimator9912 4 жыл бұрын

Music that shares the same frequency with human voice would clash with voice over. Clearly. Again, a meticulously put together video, of a subject I like, now ruined by high pitch screechy techno. I enjoy electronic dance music, but seriously, you don't need to be a genius to notice rave DJ sounds clashes with softly narrated zen food recipe video.

@HungryCook 4 жыл бұрын

Yes, I hear you...again. And you are not the 1st person to point it out...I think it might because of my personality...trying to find some sort of fun when cooking? I don't know... But, thank you for sharing your thoughts and you have a good point. Thank you!