Wonton Soup

    • There are many different styles and shapes of wonton
    • Wontons are distinct from other Asian dumplings such as gyoza and soup dumplings
    • Chicken and shrimp are also common fillings
    • Wontons are also served alone, usually fried or steamed
    • The two other canonical American-Chinese soups are hot and sour and egg drop
  • The Chinese dumpling, the wonton, serves a use similar to that of dumplings in many other cuisines: It allows leftover or random ingredients, such as vegetable or meat scraps, to be attractively packaged as a side dish or as an addition to soup stock. Many types of wonton are eaten in China, varying widely by region, use, and construction; but the classic Chinese wonton in America is a folded triangle of noodle surrounding a filling of finely ground, lightly seasoned pork, and served in a cup of soup as an appetizer. The broth is generally chicken, while spare amounts of ingredients such as chopped scallions add color and variety. Authenticity, however, varies; and particularly cynical American-Chinese restaurateurs have been known to fill wontons with cream cheese or to abandon them entirely, substituting ravioli.

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