How to Make Jet Tila's Pork & Shrimp Wontons and Wonton Soup 🍲 | Ready Jet Cook | Food Network скачать в хорошем качестве

How to Make Jet Tila's Pork & Shrimp Wontons and Wonton Soup 🍲 | Ready Jet Cook | Food Network

In addition to using these homemade wontons for soup, you could also deep-fry some for an appetizer. And the quick broth made here is also perfect as a noodle broth or for congee. When you cook the wontons, boil them just until they float and the centers feel springy for the best bite. #ReadyJetCook #JetTila #FoodNetwork #Wonton Come back for new weekly episodes of #ReadyJetCook, Mondays! Get the recipe ►https://foodtv.com/47eMa5c Subscribe to Food Network ▶ http://foodtv.com/YouTube Jet Tila is back for a flavor-packed fifth season of #ReadyJetCook, helping you master the ingredients and techniques of pan-Asian cooking at home. He breaks down key skills and shares stories along the way, making each episode a cooking journey that you won't want to miss. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Wonton Soup Recipe courtesy of Jet Tila Level: Intermediate Total: 1 hr 20 min Active: 50 min Yield: 4 servings This is a two-for-one recipe: In addition to using these homemade wontons for soup, you could also deep-fry some for an appetizer. And the quick broth made here is also perfect as a noodle broth or for congee. Pork and shrimp are my preferred proteins for the wontons but you could use one or the other as well. When you cook the wontons, boil them just until they float and the centers feel springy for the best bite. Ingredients Pork and Shrimp Wontons: 1 1/2 pounds (680 grams) coarsely ground pork 1/2 pound (225 grams) peeled and deveined shrimp, coarsely chopped 2 tablespoons (30 milliliters) premium soy sauce 2 tablespoons (30 milliliters) oyster sauce 1 scallion, thinly sliced 1/2 teaspoon grated ginger 1 teaspoon sugar 1 teaspoon cornstarch 1/2 teaspoon mushroom powder Few drops sesame oil Pinch kosher salt 2 dashes ground white pepper 24 yellow wonton wrappers Soup: 1 bok choy, quartered (about 4 ounces/115 grams) 5 cups (1.2 liters) Quick Chinese Chicken Broth, recipe follows 1 scallion, thinly sliced Ground white pepper Quick Chinese Chicken Broth: 6 cups (1.4 liters) water 3 scallions, halved One 3-inch piece ginger 4 tablespoons (40 grams) chicken powder 1/2 teaspoon (3 grams) sesame oil 2 teaspoons (12 grams) oyster sauce Directions: For the pork and shrimp wontons: Combine the pork, shrimp, soy sauce, oyster sauce, scallion, ginger, sugar, cornstarch, sesame oil, salt and white pepper in a bowl and knead for 1 to 2 minutes until the mixture turns sticky. Refrigerate at least 30 minutes so it firms slightly for easier wrapping. Keep the wrappers covered with a damp towel. To make the wontons, moisten the edges of a wrapper, place a heaping teaspoon of filling in the center, and shape the wonton purse-style by bringing the edges of the wrapper up over the filling and pressing and sealing them together at the top. Repeat with the remaining wrappers and filling. For the soup: Bring about 2 quarts of water in a medium saucepan to a rolling boil. Boil the wontons in the water for about 2 minutes or until they float to the surface. Remove the wontons with a sieve, drain for a moment and divide them between 4 bowls. While the water is still boiling, blanch the bok choy for about 1 minute in the water until bright green and tender-crisp. Remove with a sieve, drain for a moment and divide between the bowls. Ladle the Quick Chinese Chicken Broth between the bowls. Hit each bowl with some scallion and a pinch of white pepper and serve. Quick Chinese Chicken Broth: Add the water, scallions and ginger to a small saucepan and bring to a gentle simmer over medium heat — look for small, steady bubbles around the edges (not a rolling boil) to keep the broth clear. Whisk in the chicken powder, sesame oil and oyster sauce and simmer for 10 minutes, until the broth smells aromatic and turns a golden color. Strain if you want a clearer broth. Taste and adjust the seasoning — if it’s too salty add a splash of water. Remove the ginger and scallion when ready to use the broth in soup. Adapted from "101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes" by Jet Tila © Page Street Publishing 2017. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT! ▶ FACEBOOK:   / foodnetwork   ▶ INSTAGRAM:   / foodnetwork   ▶ TIKTOK:   / foodnetwork   ▶ TWITTER:   / foodnetwork   How to Make Jet Tila's Pork & Shrimp Wontons and Wonton Soup | Ready Jet Cook | Food Network    • How to Make Jet Tila's Pork & Shrimp Wonto...