Chinese Takeout Wonton Soup Secrets Revealed
ฝัง
- เผยแพร่เมื่อ 29 ก.ย. 2024
- 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...
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!
jasonfarmer.co...
Recipe document: docs.google.co...
Wanna learn how to make Thailand-style Pad Thai? Check out this video: • The Secret to Perfect ...
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
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
Can u make raising canes chicken tenders in the future?
Can I vegetarianize this?
Jason, you are doing a phenomenal job introducing Asian cooking to novices and experienced home cooks alike!
Thank you!
Can you decipher Asian lava toast recipe?
they’re doing this to me tomorrow
I love you
is there a substitut for shrimp? I am now allergic to shrimp and love wonton soup. Any thoughts?
Just use all meat. Same recipe, but sub in meat for the shrimp.
That MADE IN font looks exactly the same as Cuisinart font. The same shape, bolt / nut placement and design. Anybody else notice this?
You reignited my joy in cooking by making Asian American foods far more accessible to a simple home cook like myself! Excellent work!
Thank you!
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.
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
@@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.
@@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!
@@tattoomesam "Ga" is Vietnamese for chicken. Anything containing or made to resemble chicken made for the Vietnamese market would have that.
@@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.
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!
Thank you very much! I sincerely appreciate your kind words!
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.
Should I get evil or regular chicken bouillon powder?
come to the dark side!
After seeing all the ingredients for the dumplings, I ordered takeout. 😂
Hello Jason! Thanks For this!!) love your content ❤❤❤❤
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!
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.
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!
In nyc we get thick skinned wonton wrappers is restaurant and it usually triangles kinda
Yeah, those are really good. I don't see them often in takeout kitchens though. Pretty much all dumplings are amazing!
@@farmageddonHuh. When I lived in Maryland (I’m in Europe now) practically all the Chinese takeouts used wontons made with thick, yellow wrappers.
HAPPY BIRTHDAY, BIG BRO! ANOTHER GREAT VID!
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.
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.
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!
You’re so good at this
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! :)
Another masterpiece Jason , I really appreciate all your hard work to bring us another masterpiece
Many blessings to you brother. Greetings from Dallas Texas
Thank you! And hello, fellow Texan! :)
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!
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?
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! :)
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.
Thank you for another awesome video!
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!😊
That's awesome! I'm glad y'all enjoyed the dishes. Please tell your mother I say hello!
Do you ever come across premade/frozen Wonton's for their soups? And if so, what brand do they usually use? Love your videos!
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.
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.
I appreciate that you acknowledged hallah and kosher. This wontons made with chicken meat are very delicious, too.
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.
Thank you! That's a great idea. I'll put that in my list of videos to make!
As always, an excellent tutorial with attention to details. Thank you!
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.
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.
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.
Getting ready to make this. Picked up some of the Asian chicken bouillon, the Cot Pho Ga brand you showed. Wow - the flavor profile is so different, and it's 90% less salty. Excellent tip!
Your unwavering dedication is remarkable! 💯 - "In a rapidly changing world, the sole strategy that's destined to falter is avoidance of risk."
It will feel more “takeout” if there’s a single blanched baby bok choy or Shanghai bok choy😂
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.
Yes! Finally, after 5 years I've replicated the cilantro wonton soup flavor I had at a restaurant. Thank you so much for this guide.
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
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
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 😢
gonna make this later today thanks!
Thank you so much! The wontons are different where I am, but I am so excited to try this broth recipe!
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 😁
Yes! I needed this recipe! Thanks Jason.
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.
Gave this a try today. I think possibly too much bouillon for the broth- according to my package.... says 1 tsp per 1 cup h20. Maybe a little less would be better. Overall, this recipe is on par with a few of my local flavors. Thank you for the information. Working on trying the wontons next.
Another combination that works well if you have extra wontons kicking around is an Italian pesto
Thank youuuuuuu!
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.
PLEASE do a Hot and Sour soup video, I just can’t get the taste right, maybe the vinegar type or broth? Great videos!
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
I rolled my dumplings in corn starch before freezing them. Prevents them from sticking .
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.
Loved this! It was delish! Can you show us how to make soup dumplings? Thank you for your videos!
Can you do Pf Chang's crispy honey shrimp?? its the best of pf chang's.
Incredible video with a level of detail rarely offered from cooking videos
Uhmmm 👁👄👁 Panda Express brococilli beef bowl next? 👉👈
Jasón! WELCOME back! Thanks For this! Suggestion: try pastel tres leches! A classic dessert here in Colombia 🇨🇴🇨🇴🇨🇴🇨🇴
Great tips!
Please make a vegan channel , I veganify everything you make it’s really good
He needs to add a Pork Only version to the recipe pdf for the common shellfish allergy
I'm so hungry now for this. Great video, thanks.
WEI CHAN IS THE BEST IN MY EXPERIENCE OF WONTON WRAPPERS
Great, start your own cooking channel then. Btw, no one asked you. 🙄 And stop typing in ALL CAPS. GEEZ.
I see a Jason Farmer video. I watch. Simple as.
MSG? Fuiyoh! Uncle Roger seal of approval!
Chicken stock powder + dashi powder. Has to smell like wet socks. 😁
Fuchsia Dunlop - Legitness.
Why take the aromatics out of the broth.? Why not chop it fine and cook it right onto the broth.
Sweet soy and chili oil version is amazing!
Beautiful had it last night used my home made chicken broth yummmm
You are little the best teacher on TH-cam.
Love these videos! Can you do a khoa soi video and/or a bulgolgi video?
Popeyes chicken sandwich secrets WHEN?
any replace for the MSG?Thanks!
You're doing everything you dreamed of doing. I'm so proud of you, Jason.
Thank you, Lara. It’s nice to hear from you. I hope you are well. And I hope life has been good to you.
Those tips for the broth are brilliant. I'm still a bit intimidated by the wontons. But I'm gonna give this a shot!
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.
You have done it again! Amazing, well edited content. I can't wait to try this one.
Thank you so much! I sincerely appreciate your generosity!
If there are any dishes you’d like to see, please let me know! :)
What’s up brother!!!’ Shawngo told me to go check you out! Love it man!!!🎉🎉🎉
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!
@@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🎣🎣👨🍳👨🍳
He cant keep getting away with it!
Love this video -- - thank you
Would you please do a follow up video for wor wonton soup?
Am I going crazy? I can't find where you said how much chicken broth powder to use?
I didn't include that information because all the broths are different. You'll need to follow the directions on whatever brand you picked up.
@@farmageddon ok thanks
I was taught WonTon was a combo of chicken and pork by a Chinese chef.
Yeah, different places use different fillings. Most common is pork/shrimp or just pork. But it varies.
Can you please do a video on jolliebee adobo rice?
Shrimp ia Halal but not Kosher
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. 😅
LOVE this recipe and instruction. I had no idea about the Asian chicken bouillon. Now, what about wor wonton soup? 😀
Mama, there goes that man
I need to go shopping.
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.
Your videos are so good! 😊
Lee Kum Kee brand is very good.
Thanks!
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!
You the M-A-N, my Dude!!! TYSM❣️❣️❣️
Thanks for watching!
Much much thanks. You ere great teacher. 🙏🏾🙌🙏🏾🙏🏾 love your dishes.
Love the Dunlop side path. Great video.
Her books are great! I think I own all of them.
Thanks for another nice video & keep up the good work 👍🏻
Hey, Ronnie! Great to see you!
@@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
Where the water chestnuts at
I need hot and sour soup secrets plz
Will do!
Why so much sugar? 😮