Made about 60 wontons and froze the majority as it is just myself and my sweetheart (who probably could eat all of the dumplings in a sitting or two he he he). Do you freeze yours?
Definitely, being the single guy I have to freeze more than half of the won tons I make. Then I take them out and let them defrost a bit before dropping them in boiling water to cook. Makes a nice night-time snack. In fact, I made some today and froze a bunch for the rest of the week. :)
I actually just used a can of chicken broth. In the restaurants, they'd make their own broth with bones and stuff stewed for hours, but I don't have time for that so whatever chicken broth you typically use will work fine. If you want, you can spice up your broth with some Asian flavors like star anise or szechwan peppercorns.
Hi. If you are still interested, this is how I make Broth for wonton soup... 1 Chicken Leg Quarter with bone 1/4 to 1/2 lb Sized Pork Chop 1/4 to 1/2 lb Sized piece of Ham 1/4 Cup chopped Green Onion 1 tsp minced Garlic or chopped Chives Sesemi Oil Salt Pepper Boil the meat in about a half gallon water, (or enough to cover the meat with at least an inch of water in a large pot) for at least 2 hours strain broth chop half the ham finely and add all other ingredients to taste. Its amazing.
Wow that stuff looks great! I was just wondering though, what type and how much broth did you use for the noodles? It looks great though and I can't wait to try this at home.
Thanks! I just used chicken broth from the can. You could spice up your broth with szechwan peppercorns or some anise for more depth, but sometimes I'm just lazy and just open a can of broth. I use about 2 cups.
Nice work. Quick question: I've heard that there are different types of noodles that can be bought at an Asian store. Mainly the noodles were Chow Mein and Lo Mein. How can I tell which is which?
Yes, there are different types. I usually get the ones that says Hong Kong style noodles. Chow mein is use mostly for fried noodles that are more crispy and lo mein can also be fried but they're a little thicker and flatter. It's just a matter of what kind you like. Both weren't necessarily made for won ton mein.
Hi, I like your recipe, but I'm still confused 1 thing, how did you make the broth?
bethaomap 1 year ago
@bethaomap I just used canned chicken broth
singleguychef 1 year ago
Wonderful....Thanks .
tvhk04 1 year ago
i think ur so adorable i luv everytime u say "OOPS" ... & i made this sooo nummy :-)
CyNDaReLLa503 1 year ago
sweet chopstick cooking :D
nboukaram 1 year ago
your amazing :) I really will try this.
yuancismargeri 1 year ago
at some point you have to say to yourself that its not brocolli anymore and its really just chinese cabbage...
sfvcanada 1 year ago
ur too funny but an excellent cook!! i enjoyed this video, i just subscribed, great character, thanks
thewoman7255 1 year ago
Nice Video,.. very Helpful Like the Bloopers
Radiowave440 2 years ago
I'm eating wontons xD
Kr4zi4ur0mg 2 years ago
thanks for the demonstration! I wish I could cook as well as you do! T_T
SuperhumanChichi 3 years ago 3
Wonderful - enjoyed the 'bloppers' at the end :)
Made about 60 wontons and froze the majority as it is just myself and my sweetheart (who probably could eat all of the dumplings in a sitting or two he he he). Do you freeze yours?
blk
badlilkittyx 3 years ago 3
Definitely, being the single guy I have to freeze more than half of the won tons I make. Then I take them out and let them defrost a bit before dropping them in boiling water to cook. Makes a nice night-time snack. In fact, I made some today and froze a bunch for the rest of the week. :)
singleguychef 3 years ago
Thank you for your quick reply, singleguychef!
These lovely little doughy pockets of goodness makes for a great nighttime snack!
Again, enjoyed the video(s) :)
blk
badlilkittyx 3 years ago 2
Thanks for your videos! My question is what kind of broth is used for the soup? And where could I get it?
Thanks!
NYJanus 3 years ago 2
I actually just used a can of chicken broth. In the restaurants, they'd make their own broth with bones and stuff stewed for hours, but I don't have time for that so whatever chicken broth you typically use will work fine. If you want, you can spice up your broth with some Asian flavors like star anise or szechwan peppercorns.
singleguychef 3 years ago
Aprilshowersss 2 years ago
me mom makes this each week^^:P
chinesedude001 3 years ago 2
Wow that stuff looks great! I was just wondering though, what type and how much broth did you use for the noodles? It looks great though and I can't wait to try this at home.
Joey11y 3 years ago 2
Thanks! I just used chicken broth from the can. You could spice up your broth with szechwan peppercorns or some anise for more depth, but sometimes I'm just lazy and just open a can of broth. I use about 2 cups.
singleguychef 3 years ago
Nice work. Quick question: I've heard that there are different types of noodles that can be bought at an Asian store. Mainly the noodles were Chow Mein and Lo Mein. How can I tell which is which?
ryoga316 3 years ago
Yes, there are different types. I usually get the ones that says Hong Kong style noodles. Chow mein is use mostly for fried noodles that are more crispy and lo mein can also be fried but they're a little thicker and flatter. It's just a matter of what kind you like. Both weren't necessarily made for won ton mein.
singleguychef 3 years ago