Thank you for watching! Hope you give this a try soon and let me know how do you like it. As always, you can print the recipe on my website (soupeduprecipes.com/qian-li-xiang-chicken-wonton-soup/). Below are a few of my other wonton recipes: *Chicken Wonton Soup With Spicy Chili Oil (红油抄手)* - ua-cam.com/video/uMF8i7VaejA/v-deo.html *BETTER THAN TAKEOUT - Wonton Noodle Soup (广式云吞面)* - ua-cam.com/video/fT14pV6oxvI/v-deo.html *Crispy Fried Wonton Recipe (炸云吞)* - ua-cam.com/video/ux8zlbTssrE/v-deo.html If you want to buy my wok, here are the links: USA - amzn.to/39iHIWd CANADA - www.amazon.ca/dp/B07RJ39JVL?ref=myi_title_dp AUSTRALIA - www.amazon.com.au/dp/B07RJ39JVL EU (including UK) - soupeduprecipes.com/carbon-steel-wok-with-flat-bottom/ (Note: Amazon pay is not suitable for EUR orders. Please use stripe to pay.) Rest of the World - forms.gle/r2YBBgtZbCejToVk8
Hi, Your cooking looks amazing, i want to try it but i must not use the cooking wine. because i am a muslim and i am trying to make my cooking as halal as possible. would you please suggest me a halal substitute for the wine? Thanks
I love watching your channel and I learn a new thing every time! Keep up the amazing work! 👏 ❤ *also I love wonton soup so this is my favorite recipe by you*
Thank you for making these videos, I'm a single dad raising a 14 yr old that use to love his mother's cooking. Since she passed I have to learn how to cook and going through UA-cam to find instructional videos of cooking. I found your instruction very clear and simple to follow. what a great channel, please keep up the good work. Thank you so much!
I am sorry for your loss. I'm happy to see that your cooking and learning. That's really good. I've foundany good restaurant copy cat recipes on here. Good luck. Keep trying!
Since my husband died recently, I too have had to learn to cook - both me and my 16 yr old daughter's favorite Chinese dishes .. he used to take us out to eat a lot! Love your cooking vids! From New Zealand 🇳🇿.
One of my boys loves Wonton soup. I have been making it for him for 26 years. When he moved out, all he asked for for Christmas, and birthdays was to fill his freezer with Wonton. My recipe…was much simpler. I was so intrigued by your recipe I made a patch, and I was blown away. My son said it’s the best thing he has ever eaten. Tomorrow he is coming over for Wonton making day. We do it 3 times a year…now we use your amazing recipe. Thank you sooooo much.
I love this story. My boys also love wontons, and gyozas & I am definitely going to make them. Now they are men & cook too maybe I can get a day for us to do it too!!
Yes, I enjoy it too. I used to live six years in Shenzhen and Hong Kong and I was looking for some recipes I used to enjoy there. Her way is very easy to follow
I really love how you explain why you do things. So many recipe videos just tell people what to do without telling them why. As someone who experiments with cooking and finds it hard to completely follow a recipe, knowing why things are done is important and interesting. Thanks for the amazing content!
As a chef for many years I have never seen chopped garlic rinsed before. Just goes to show we never stop learning. Looks delicious. Cant wait to try it.
Hello 👋🏻.. I made this recipe today for my family and it was delicious 😋.. I would like to share my notes here: I used 500g ground chicken without shrimp. I used fresh chicken broth which I made a week earlier. I didn't use wine because I am a Muslim. I made myself the wonton wraps: 2 cups of All purpose flour, 1 tbsp hemalaya salt, > cup of water &1 egg. I used the pasta maker to have very thin wrapper. I got around 73 square wrappers!! It took time and effort to make the wrappers but I enjoyed it and was worth it!! Thanks alot 👍🏻
I didn't know that either. I make Hungarian Goulash often, my favorite dish, and sometimes it would have that bitter taste from cooking the onions and garlic. I started not cooking the garlic with the onions and adding it after I added the liquid to the meat and onions. I'll need to try this.
You do a great job with these! I am a retired professional culinary arts teacher and I learn so much from you. Your attention to detail and addition of pertinent chemistry is "icing on the cake" so to speak. Thank you.
This was phenomenal!! My family didn't leave any of it haha. My husband literally said, "This is so much better than takeout!" Thank you for sharing this. Definitely is a part of our favorite family meals from now on.
Honestly, I really love your videos because you explain why you do and don't do certain thing. There's nothing I hate more in cooking videos than when they say "now you do this [specific thing]" and then don't explain why. But every time you introduce something new or novel, you explain why you're doing it, and it makes it so much easier to understand everything.
Okay so I made these sometime last year for my first time (down to making my own wonton wrappers) and I was so so proud of myself for the way they came out thanks to your recipe ♥️ I’ve been teaching myself how to cook different foods and I usually stick with Caribbean but the way these came out gave me so much more confidence to make dishes I didn’t grow up with and hopefully I have some time soon to do it again
First time ever making wontons and these were just AMAZING! Each one was like a tasty precious jewel of a flavour bomb in the lovely noodle soup. My wife was impressed and so was I. And even better, we've still got more than 40 in the freezer. Thank you Mandy, you have a most engaging and delightful teaching and presentation style. Please keep up the great work. Thank you just doesn't seem enough. From Sydney, Australia
This is one of the most underrated dishes of oriental cuisine, I really appreciate all the steps you take into explaining everything, even the name origin, you are an amazing creator, really wish you the best.
@@chasenip2 You need to calm down. "Oriental" is not a bad word, it just means Eastern. Yes, it has racist connotations in Anglophone countries where is it considered a slur for some, but not everyone is aware of them, and not every speaker of English perceives it so, either. As a ESL speaker, "oriental" just means 'eastern' to me. It's used in Spanish all the time. I have no prejudice against Asians, and you can't make me feel bad for using a word that literally means "from the East". It's not even an English word -- it's a Latin one. Get off your high horse and stop virtue signalling on the Internet. 21st century people (especially other immigrants) are not responsible for Western racism and mistreatment of the Chinese and other Asian ethnicities during the 20th century.
@@GPrinceps Yeaah. Latinos can be very racist to Asian people, so the continued use of the word doesn’t prove it’s not offensive, regardless of its origin. This coming from someone who is both indigenous-Latino and Asian. However, strictly speaking on food rather than the people: there is indeed nothing wrong with it.
I always learn something new, like rinsing the garlic! I purchased your wok and it's true that the right equipment makes the job much easier. Keep teaching us 🌹
Tried this due to the fact that everyone in my family has been getting a sore throat and they wanted something to soothe it...they are asking me to make it again. 😍
I notice everything about you is perfect. You hair, your nails, your make up and most of all your cooking. Thank you for everything you do. Love your show.
A lot of times when people try to explain cooking, they use very vague terms and questionable logic, but this channel is very clear and makes it very friendly to learn. I especially like how nothing goes to waste and that it's okay to use store bought/ pre-made ingredients.
Hi . Hailing from Ontario, Canada 🇨🇦 ! I've made this recipe twice now and I'm absolutely in luv with the flavors. Can't get enough. Ty for sharing this recipe. Its out of this world. Sure wows my taste buds pleasantly. I use 40 wonton in soup and freeze the remaining 21. Happy New Year.
I made the oil and my whole family loved it! We put it on all soup even for ramen. I learned the wonders of infusing oil with spices/aromatics thanks to you. Thank you so much for sharing this recipe ❤️
I sub to many cooking channels on yt especially Asian ones.....and Mandy is my GO-TO for dependably delicious recipes. If you get serious about Asian cooking I highly recommend her episode on starting a Chinese ingredient pantry. Authentic ingredients make all the difference when trying to duplicate your favorite restaurant dishes. Mandy earned a place in may heart for her Char Siu pork recipe. It raises fried rice to a whole new level and I could have never figured it out on my own.
Big thank you for sharing that. I just subscribed and I'm really grateful to you. She is what humans should strive to be...kind, sharing, loving, humble.
I made these last night and they're amazing! I also added some shivered char siu and shiitake mushrooms to the soup. I'll definitely make this again. Thank you.
I just cooked this recipe today and the whole process was so much fun! Also, this was so delicious and you’re right, the oil was gold! It truly made the dish at the end. But the caramelized onions and garlic with aromatics were heaven. Thank you!!!
Your video's are very well thought out. The execution was far superior to other videos I have watched. Your delivery, timing and precise skills explaining each step and reason to the recipe, make me feel that I will be able to easily and confidently replicate the beautiful dishes you create by following along with your instructions. I'm so glad I found such a talented teacher to learn from! Thank you for sharing your wonderful recipes! I swear, listening to your descriptions, that I could almost smell the food you were cooking. And that is a talent in itself! Most people cannot descriptively convey the layered aromas of a dish. Everything I've ever learned...I've learned from someone else...You dear, are a wonderfully articulate and comprehensive teacher! Thank you so much!
Thank you for this recipe. I love your channel and all the recipes you present. I'm an elderly man of 75 and I love making your dishes. Your never to old to take care of you stomach.
@@SuperAstrophysicist they add noddles to the soup so they don’t serve as many wontons per person. Instead of 8 wontons they’ll serve maybe 4 wontons plus noodles
@@SuperAstrophysicist There is actually an authentic Chinese dish called wonton noodles. It’s not really used to extend the wontons but it’s a noodle dish. We don’t serve it in soup broth like this of course because this is a noodle dish and as that would be too bland for noodles so the recipe usually calls for seasoned noodles broth to pour over plus other toppings.
@@KittenBowl1 really? I’ve only ever heard of wonton noodle soup but never just wonton and noodles with no broth! How are the noodles prepared? I would love yo try it.
I am totally smitten by your whole , kind and calming tuition Mandy. I thank you from the bottom of my heart for a great recipe. Looks absolutely amazing. Running as quickly as possible to the store for all the delicious ingredients. Peace and love from Newcastle upon Tyne in England.
Just finished cooking! OMG it's amazing! Love it so much, it is caramelised and chicken flavour is incredible! Thankyou so much, this is a huge hit in my family!
Thank you for this recipe! I used to live in Asia, and I miss the food so much! It's either impossible or very expensive to get wontons like this in my country, so I went to look for the recipe and found yours. It took me a few days to find all of the ingredients, but the result was so good!! My mouth was in heaven... I'm still smiling like an idiot haha
Thank you. Made it for the first time today and it turned out to be a smash hit. I did add a little bit of sugar to balance out the saltiness of the broth. This is now going to feature regularly. The fragrant oil garnishing is absolutely Devine.
Hello there! I'm 9 months late to see this video but I just wanted to say that I made the wontons today (actually, I made them into dumplings because I accidentally bought round pastry). I've frozen the whole recipe into batches to have for breakfast and there was a little bit of meat mixture left, so I ate it today as a noodle soup. I made the mixture exactly as you suggested, and when I made the noodle soup I just threw the extra mixture into a pot with 2 minute chicken noodles, some grated carrot, chopped mushrooms and spinach. I then topped it off with some of the aromatic oil (just as you suggested). It was divine! I am so happy to have learned this recipe and wanted to let you know that I can't wait till breakfast now. I've always been a fan of the spicy, savoury asian breakfast flavours but never knew how to cook them myself. This is my first ever try and now I'm hooked. Thank you so much! xx
Thank you for posting this. I made it last night and my goodness do we love it, even so much that this morning my huband went to the store so we can make it again to freeze and have have for lunch today. Thank you!!
I've been craving wonton soup ever since I saw this video and I just HAD to try out your recipe. My mom used to make wonton soup when I was younger so it's always been a family favorite. I was super patient and went through the steps carefully and I gotta say the spices alone really enhanced the flavor for this dish and I don't think I've ever made a soup so delicious! Thank you for sharing this recipe, I'll be sure to make it more in the future as well as a few other recipes I want to try out from your channel
There is no way to describe your awesomeness! Thank you for all that you do, I think you're simply the best! Before I started watching your videos, I was already a pretty good cook, but now, my cooking game is beyond being on-point! I cannot begin to tell you how much I appreciate your videos! Thank you again so much for the awesome Souped Up recipes!
Mandy, you’re really a life savor! Whenever I want to cook Chinese dish, your channel would come to me first! And it’s feel like I can find every recipe on here. Thanks again!
Your instructions are so clear and easy to follow. I love the way you explain not only what you are doing but why you are doing it. You are a gifted and talented presenter.
I am happy to hear someone besides me eats wonton soup for breakfast. I think this is a lot healthier than a traditional Eastern Breakfast. I will try this. It sounds amazing
This IS one of the traditional Chinese breakfasts 😅 Most Chinese people prefer soupy things for breakfast, such as rice porridge, all kinds of noodle soups and like wonton noodle soup, rice noodles soup Raman noodles etc. stuffed buns, variety of soup dumplings etc. Even when they have fried stuff like the Chinese donuts, it’s usually eaten with porridge or soy milk.
I have tried this yesterday but I didn’t use clove and anise (I couldn’t find them) in my local groceries. I also made my own chicken broth. Wow, taste soo much better than my regular wonton recipe, even my two year old son loves it too. Xie xie, Mandy ❤❤
I did this today, Mandy and my children loved it. I added my touch to it too by adding some chopped water chestnuts and dried flour vermicelli. I'm not sure what it is called in Mandarin but in my Hokkien dialect, it is called Mee Suah which means thread noodle. The water chestnuts added that nice crunch to it while the vermicilli added more 'body' /bulk to the meat filling. Although it's quite laborious preparing the fried onions/garlic, it made the wonton taste really good, much better than the usual ones I do 😁 thank you Mandy for this recipe!
Sounds great! Adding some finely chopped, soaked dried black fungus will give extra crunch that is different from the water chestnuts. In fact, adding the water chestnut, black fungus and minced prawn makes the filling closer to the large dumplings known as sui gao (shuijiao 水饺 in Mandarin). I love wantans.
Thank you for the recipe. Absoloutly fantastic. My son and I tried this last week and had the second batch from the freezer today. It is soooo delicious.
Thanks so much for this recipe. Just made it. It was wonderful. You are such a calming soul, I just relaxed and followed you step by step. No stress!!!
I love the elevated techniques you share with us. These are such amazing tips and truly make your recipes so special. I feel sad seeing dumbed down recipes online and really appreciate learning the in-depth details that make these dishes so complex and beautiful. You are such a wonderful and passionate teacher and I am so happy you are here to share in this space. Thank you. I hope to see your cookbook some day! What a treasure it would be!
I didn't know I can cook scallion roots. I really like the way that she uses all glass or ceramic and wood utensils. She is environmental conscious. It is greatly appreciated.
I already knew your recipes are always amazing. I learned from as you said fried rice, fried noodles, now this wonton recipe looks so fresh and beautiful and amazing. I will try it when I go to the Asian market. Yes, home made is the best. Thank you so much for sharing us. It's very precious to me. ❤️❤️❤️❤️❤️
This wanton soup recipe made a truly beautiful, nuanced and soup worthy of a main course! By far the best I've ever had! It far exceeds the one from my previous favorite restaurant versions which I enjoyed so many years ago. To be fair the wonton soup from my youth was more basic, meant as an appetizer and not intended as a main course type dish. My wife is allergic to shellfish so I made it with 4 chicken thighs adding 1 tube of pork sausage to replace the shrimp. I used the aromatic infused oil to sauté 1 Lg portobello mushroom cap diced. I Added this to the filling mix. I supplemented the Oyster sauce for just a little extra fish and soy sauce. For the broth I used 4 liters of organic free range chicken broth with low sodium. I added generous white pepper, 4 splashes Worcestershire sauce, added blanched snow peas, sliced carrots, thick cut green onion, 1 LG portobello cap sliced long and thick. The results were fantastic. The oil from the wok fried aromatics, garlic and onion was added to the bowl before serving and just made it tremendously lovely. I loosely doubled the recipe to make a larger batch. The aromatics: 6 dried chili peppers, 2 star anise, 4 cloves, 4 bay leaves, 4 cinnamon sticks, steeped in hot water to soften and hydrate for 10mins - 2 large purple/ red onions diced and 20 garlic cloves crushed and chopped one bunch large pieces of green onion + 2 1/2 cups vegetable oil cooked in a Large carbon steel wok My family ate almost the whole batch in one sitting 🤤 two large bowls each. We used two packages of the Premium Twin Dragon brand wanton wrappers to make the wantons. We have a tray with about 50-60 wantons left to use later this week on a second big soup night and some to freeze for later Thank you so much for sharing this recipe it is what I been waiting for for many, many years. From Southern California
This is one of the tastiest recipes but I do recommend boiling the wontons separately before adding it on the soup. It was thick and cloudy but tasty so I made it again with that addnl boiling step and it can put AHMAZZZZZZINNNNGGGGG!!!!!
I made this with a twist. Didn't have shrimp so I substituted with handashi (bonito) flakes for the seafood flavor. It was so incredible I was beside myself with food joy. and I'm making it again this week but with shrimp to get the full effect. Thank you!!
Girl, watching your videos is another level of relaxation, besides the fact that they are so professionally made, thank you so much for your lovely recepies I will make this today!
I love your way of explaining every step in an easy to follow way. Than you for another fantastic video abs it’s so great to see your channel grow and grow. You deserve every success ❤️
I don’t know why I hadn’t made this recipe yet, but I had it tucked away in my recipe app and neglected it terribly. Well, I finally combined it with your recipe for homemade wonton wrappers and went to work. It was glorious! It took a few sad looking wontons for me to get the hang of closing them properly. I did cheat and used a little water on the stubborn ones, since my homemade wrappers weren’t as uniform as yours (or store bought ones), but none of them burst or leaked their contents into the water. That was a first for me, and I felt VERY proud of myself that I’ve improved my wonton game. Seriously though, this dish is simply delicious and is perfect for those rainy, damp days when all you want to do is hang out in the kitchen and eat something delicious.
What a great instructional video. I have been cooking for 20 years and I usually breeze through the cooking videos. I was so ingrossed in watching this soup video ! I love how she gives you little scientific cooking tips hete and there. I never heard of rinsing the garlic to remove the bitterness. Now, I will be watching all the soup videos from her.
This video popped up for me about 6 months ago and I ran to the store to get the ingredients. 5 batches later, this recipe is definitely a favourite. Thanks for the amazing recipes and awesome videos!
A couple of months ago I watched this video. It sparked a mad spurt of wonton expirimentation . Just cooked 90 for a family gathering. The oil is pure gold 🥇. Thank you for the explanation of why.
I tried this and it was delicious.since we dont like spicy and super strong flavour I reduced the amount of chili and I only put one piece of it and didnt put cloves and cinnamon.its still delicious.thank for sharing your delicious recipes🥰🥰
So I made these for my parents tonight and we all LOVED them. Maybe we'll have this soup for a few weeks in a row now! Thank you. First time I've cooked Chinese food that tasted like it's from a restaurant 🥇
Goodness gracious! I made this soup today and it was absolutely 💯 delicious 😋 One observation that I would like to mention is that the amount of meat mixture yield almost double of what was mentioned in this recipe, but I'm totally ok with that 👌 This recipe is a definitely a keeper 😋
Every time i watch your amazing videos, i am blown away by your physical beauty, positive attitude and encouragement! ... not to mention your recipes!!! They are unsurpassable! Thank You sooooo much!
I had soup dumplings in Shanghai that I will never forget. We traveled a second time, over an hour on the subway to get them again. Two ladies in a very small, almost like a walk-in closet sized, space with their big pots making those dumplings by hand. They. Were. Special. You could get them in broth, or in a fabulous peanut sauce. I'm sure I will never have such a masterpiece in a bowl again, but your video gives me hope. Thank you for sharing 🥰
Hi, I tried your wonton making last night. They were more than fine. I used a chicken stock that I made from chicken wings, shrimps scales and scallion from another recipe. I used the oil you used in this video as a Chili oil. I have never before experienced an Asian flavor that was mild but so tasty at the same time. I did not have chives so I used cabbage mushroom and scallion for the filling like you said, and I used a good ground beef in stead of pork. Thanks so much! You've enriched my taste pallet and you have given me the opportunity to enlarge my confidence in Chinese cooking bye.
We tried to make our own wonton wrappers sometime ago: dont do it. It was a mess, they were way too thick. This recipe looks amazing, I think I have all the ingredients at home. Will be making it soon. Thanks a lot.
The first time I made wrappers were from Mandy’s videos. It was a success. I also have a pasta maker and found that there was a huge difference in the results.
Wonton is always on my list of take out food. I love it as my “ feel better” soup as many like chicken soup. I will definitely make this. Thank you! New sub.🌺
Your cooking is absolutely amazing and I love it but unfortunately due to having been put on a low residue diet I'm really struggling to eat flavorful foods but hey I still watch avidly. Looking forward to being able to cook along with your videos again. Take care and stay safe
Your English is so good and your recipe directions are really detailed! I thoroughly enjoy just listening to you talk! Very interesting information on the background of the dish!
Thank you for the extra explanations you provide. I have always heard that cooking garlic on high heat can make it bitter but I never knew why. I learn something with every video!
❤ Absolutely fabulously delicious. I loved cooking these. The oil infusion to die for! The filling with the fried onion and garlic concoction just gave the meat mixture such a fragrant bite. Really easy to follow instructions. I enjoyed my afternoon learning this fabulous recipe. Have made 200 pieces and frozen 😅
I wound up making this last night. I doubted my efforts at first, but once I had it for lunch today- I guess because the flavors had some time to incorporate while packed up together?- it felt really worth it. Much nicer than what I can find at local restaurants. Thank you for your recipe and thoughtful presentations. I followed your mooncake recipe, too, as a complete beginner, and it was lovely.
This channel is new to me, happy I came across it. That looks like comfort food to me. I subscribed. Now I can learn proper way to make some wonderful dishes!
Thank you so much for this recipe, i made it today and it was delectable - i couldn't stop eating it. The best wonton soup i've ever made and i have tried lots of other recipes. Clear instructions, great video set-up and demonstration. Thanks again :)
Thank you for watching! Hope you give this a try soon and let me know how do you like it. As always, you can print the recipe on my website (soupeduprecipes.com/qian-li-xiang-chicken-wonton-soup/). Below are a few of my other wonton recipes:
*Chicken Wonton Soup With Spicy Chili Oil (红油抄手)* - ua-cam.com/video/uMF8i7VaejA/v-deo.html
*BETTER THAN TAKEOUT - Wonton Noodle Soup (广式云吞面)* - ua-cam.com/video/fT14pV6oxvI/v-deo.html
*Crispy Fried Wonton Recipe (炸云吞)* - ua-cam.com/video/ux8zlbTssrE/v-deo.html
If you want to buy my wok, here are the links:
USA - amzn.to/39iHIWd
CANADA - www.amazon.ca/dp/B07RJ39JVL?ref=myi_title_dp
AUSTRALIA - www.amazon.com.au/dp/B07RJ39JVL
EU (including UK) - soupeduprecipes.com/carbon-steel-wok-with-flat-bottom/ (Note: Amazon pay is not suitable for EUR orders. Please use stripe to pay.)
Rest of the World - forms.gle/r2YBBgtZbCejToVk8
😎💋🍷
Hi, Your cooking looks amazing, i want to try it but i must not use the cooking wine. because i am a muslim and i am trying to make my cooking as halal as possible. would you please suggest me a halal substitute for the wine? Thanks
I love watching your channel and I learn a new thing every time! Keep up the amazing work! 👏 ❤
*also I love wonton soup so this is my favorite recipe by you*
The soup looks delicious.
Thank you for your recipes!
Thank you for making these videos, I'm a single dad raising a 14 yr old that use to love his mother's cooking. Since she passed I have to learn how to cook and going through UA-cam to find instructional videos of cooking. I found your instruction very clear and simple to follow. what a great channel, please keep up the good work. Thank you so much!
You are good father! 👍👍👍
✅
I am sorry for your loss. I'm happy to see that your cooking and learning. That's really good. I've foundany good restaurant copy cat recipes on here. Good luck. Keep trying!
I'm so very sorry for the loss of your wife. Cooking gives me happiness and I hope it will for you as well. Peace be with you and your son.
Since my husband died recently, I too have had to learn to cook - both me and my 16 yr old daughter's favorite Chinese dishes .. he used to take us out to eat a lot! Love your cooking vids! From New Zealand 🇳🇿.
One of my boys loves Wonton soup. I have been making it for him for 26 years. When he moved out, all he asked for for Christmas, and birthdays was to fill his freezer with Wonton. My recipe…was much simpler. I was so intrigued by your recipe I made a patch, and I was blown away. My son said it’s the best thing he has ever eaten. Tomorrow he is coming over for Wonton making day. We do it 3 times a year…now we use your amazing recipe. Thank you sooooo much.
I love this story. My boys also love wontons, and gyozas & I am definitely going to make them. Now they are men & cook too maybe I can get a day for us to do it too!!
Wontons my fav adian fold..i eat them in all styles of cooking..sorry off to the asian store to stock up for practice...
Lucky son. Maybe you can teach his wife.
@@meditationforgrowth or he could
@@meditationforgrowth or he can.. cook it himself 😂? lovely story eitherway
I love that there is a bit of Chinese language and science lessons incorporated into your videos!
Yes, I enjoy it too. I used to live six years in Shenzhen and Hong Kong and I was looking for some recipes I used to enjoy there. Her way is very easy to follow
Good story teller
I totaly agree 👍🏽
I really love how you explain why you do things. So many recipe videos just tell people what to do without telling them why. As someone who experiments with cooking and finds it hard to completely follow a recipe, knowing why things are done is important and interesting. Thanks for the amazing content!
Instant sub when she said "18 cloves of garlic. But you can use more if you'd like" my kinda cookin!
As a chef for many years I have never seen chopped garlic rinsed before. Just goes to show we never stop learning.
Looks delicious. Cant wait to try it.
I love how you explain the rationale of each step in cooking! Thank you.
yes, agree and respect her efforts ~~~
Agreed. Extremely helpful.
@@Patience1138 TV. Kk80
ua-cam.com/video/VkKhioOuQ18/v-deo.html.....
Love that too
That looks like the most satisfying meal imaginable.
It really is. It’s unbelievable. You should try it!!
I don't think I have ever watched a cooking video that made my mouth water as much as this one. Well done dear!
Hello 👋🏻.. I made this recipe today for my family and it was delicious 😋.. I would like to share my notes here: I used 500g ground chicken without shrimp. I used fresh chicken broth which I made a week earlier. I didn't use wine because I am a Muslim. I made myself the wonton wraps: 2 cups of All purpose flour, 1 tbsp hemalaya salt, > cup of water &1 egg. I used the pasta maker to have very thin wrapper. I got around 73 square wrappers!! It took time and effort to make the wrappers but I enjoyed it and was worth it!! Thanks alot 👍🏻
I didn't know that either. I make Hungarian Goulash often, my favorite dish, and sometimes it would have that bitter taste from cooking the onions and garlic. I started not cooking the garlic with the onions and adding it after I added the liquid to the meat and onions. I'll need to try this.
alhamdulillah, so skip the wine (and no substitute) will be fine, yess??
@@rialilyana3325 skip the wine no need for substitute .. always play with your spices to get the perfect taste 😊
You do a great job with these! I am a retired professional culinary arts teacher and I learn so much from you. Your attention to detail and addition of pertinent chemistry is "icing on the cake" so to speak. Thank you.
You’re truly a great chef and teacher. Thank you for the detailed explanation.
She's the best! And she reveals many secrets of Chinese cooking
This lady’s amazing 😉 I can’t wait to try this wonton soup for all the family.
This was phenomenal!! My family didn't leave any of it haha. My husband literally said, "This is so much better than takeout!" Thank you for sharing this. Definitely is a part of our favorite family meals from now on.
Honestly, I really love your videos because you explain why you do and don't do certain thing. There's nothing I hate more in cooking videos than when they say "now you do this [specific thing]" and then don't explain why. But every time you introduce something new or novel, you explain why you're doing it, and it makes it so much easier to understand everything.
Okay so I made these sometime last year for my first time (down to making my own wonton wrappers) and I was so so proud of myself for the way they came out thanks to your recipe ♥️ I’ve been teaching myself how to cook different foods and I usually stick with Caribbean but the way these came out gave me so much more confidence to make dishes I didn’t grow up with and hopefully I have some time soon to do it again
💕
First time ever making wontons and these were just AMAZING! Each one was like a tasty precious jewel of a flavour bomb in the lovely noodle soup. My wife was impressed and so was I. And even better, we've still got more than 40 in the freezer. Thank you Mandy, you have a most engaging and delightful teaching and presentation style. Please keep up the great work. Thank you just doesn't seem enough. From Sydney, Australia
This is one of the most underrated dishes of oriental cuisine, I really appreciate all the steps you take into explaining everything, even the name origin, you are an amazing creator, really wish you the best.
“Oriental”? Really, Karen? 🤦♂️
@@chasenip2 you have a bad attitude.
@@chasenip2 You need to calm down. "Oriental" is not a bad word, it just means Eastern. Yes, it has racist connotations in Anglophone countries where is it considered a slur for some, but not everyone is aware of them, and not every speaker of English perceives it so, either. As a ESL speaker, "oriental" just means 'eastern' to me. It's used in Spanish all the time. I have no prejudice against Asians, and you can't make me feel bad for using a word that literally means "from the East". It's not even an English word -- it's a Latin one. Get off your high horse and stop virtue signalling on the Internet. 21st century people (especially other immigrants) are not responsible for Western racism and mistreatment of the Chinese and other Asian ethnicities during the 20th century.
Oriental cuisine lmfaooo
@@GPrinceps Yeaah. Latinos can be very racist to Asian people, so the continued use of the word doesn’t prove it’s not offensive, regardless of its origin. This coming from someone who is both indigenous-Latino and Asian. However, strictly speaking on food rather than the people: there is indeed nothing wrong with it.
I always learn something new, like rinsing the garlic! I purchased your wok and it's true that the right equipment makes the job much easier. Keep teaching us 🌹
So did I. It's wonderful isn't it?
@@DRUGSTOREMAKEUPDIVA yes, .ma'am! It's a joy to cook with it
@@shellyrae9281 I love it!!! I want that see thru Dutch oven. Do you know anything about it?
@@shellyrae9281 my name is Karen & I'm addicted to herbs, spices & cookware.
P.S. cookbooks too....😉
@@DRUGSTOREMAKEUPDIVA I haven't checked that out...but I will!
Tried this due to the fact that everyone in my family has been getting a sore throat and they wanted something to soothe it...they are asking me to make it again. 😍
I notice everything about you is perfect. You hair, your nails, your make up and most of all your cooking. Thank you for everything you do. Love your show.
I love listening to her and watching her cook. So peaceful and calming and always looks so delicious.
haha Me too ~~I am learning new things from her as well ~~
"So peaceful and calming and always looks so delicious"
Are you talking about Mandy or her dishes?
@@kbuckley why not both? lol
A lot of times when people try to explain cooking, they use very vague terms and questionable logic, but this channel is very clear and makes it very friendly to learn. I especially like how nothing goes to waste and that it's okay to use store bought/ pre-made ingredients.
"18 cloves of garlic"
Me: Now we're talkin'
Hahaha me too
Yes! Exactly. So many people are scared of too much garlic. In my opinion, having too much garlic does not exist.
"you can use more if you want" what a legend
When my wife sees "18 cloves of garlic" she'll be all in on this recipe.
Hahahahaha nice
Hi . Hailing from Ontario, Canada 🇨🇦 ! I've made this recipe twice now and I'm absolutely in luv with the flavors. Can't get enough. Ty for sharing this recipe. Its out of this world. Sure wows my taste buds pleasantly. I use 40 wonton in soup and freeze the remaining 21. Happy New Year.
I made the oil and my whole family loved it! We put it on all soup even for ramen. I learned the wonders of infusing oil with spices/aromatics thanks to you. Thank you so much for sharing this recipe ❤️
I sub to many cooking channels on yt especially Asian ones.....and Mandy is my GO-TO for dependably delicious recipes. If you get serious about Asian cooking I highly recommend her episode on starting a Chinese ingredient pantry. Authentic ingredients make all the difference when trying to duplicate your favorite restaurant dishes. Mandy earned a place in may heart for her Char Siu pork recipe. It raises fried rice to a whole new level and I could have never figured it out on my own.
haha. I lover her channel as well~~Thanks for loving our Chinese cuisine
She really is amazing, isn't she? Cheers! =)
Big thank you for sharing that. I just subscribed and I'm really grateful to you. She is what humans should strive to be...kind, sharing, loving, humble.
Good to know. Thank you.
I made these last night and they're amazing! I also added some shivered char siu and shiitake mushrooms to the soup. I'll definitely make this again. Thank you.
I just cooked this recipe today and the whole process was so much fun! Also, this was so delicious and you’re right, the oil was gold! It truly made the dish at the end. But the caramelized onions and garlic with aromatics were heaven. Thank you!!!
Does the fish and oyster sauce make the filling taste really fishy? Im thinking about making this
Your video's are very well thought out. The execution was far superior to other videos I have watched. Your delivery, timing and precise skills explaining each step and reason to the recipe, make me feel that I will be able to easily and confidently replicate the beautiful dishes you create by following along with your instructions.
I'm so glad I found such a talented teacher to learn from! Thank you for sharing your wonderful recipes! I swear, listening to your descriptions, that I could almost smell the food you were cooking. And that is a talent in itself! Most people cannot descriptively convey the layered aromas of a dish.
Everything I've ever learned...I've learned from someone else...You dear, are a wonderfully articulate and comprehensive teacher! Thank you so much!
Thank you for this recipe. I love your channel and all the recipes you present. I'm an elderly man of 75 and I love making your dishes. Your never to old to take care of you stomach.
I am here waiting for you every Wednesday. Your recipes are amazing.
I look forward to her videos EVERY week too !
Same too love her videos
OMG. My whole house smells delicious. On its own, it’s yummy but when neighbours drop by, I add noodles to extend the wonton.
What do you mean extend??
@@SuperAstrophysicist they add noddles to the soup so they don’t serve as many wontons per person. Instead of 8 wontons they’ll serve maybe 4 wontons plus noodles
Good idea what kind of noodles?
@@SuperAstrophysicist There is actually an authentic Chinese dish called wonton noodles. It’s not really used to extend the wontons but it’s a noodle dish. We don’t serve it in soup broth like this of course because this is a noodle dish and as that would be too bland for noodles so the recipe usually calls for seasoned noodles broth to pour over plus other toppings.
@@KittenBowl1 really? I’ve only ever heard of wonton noodle soup but never just wonton and noodles with no broth! How are the noodles prepared? I would love yo try it.
I've been ordering won ton soup for decades and never relized it was this easy to make. Thank you I will be making my own soon.
I am totally smitten by your whole , kind and calming tuition Mandy. I thank you from the bottom of my heart for a great recipe. Looks absolutely amazing. Running as quickly as possible to the store for all the delicious ingredients. Peace and love from Newcastle upon Tyne in England.
Just finished cooking! OMG it's amazing! Love it so much, it is caramelised and chicken flavour is incredible! Thankyou so much, this is a huge hit in my family!
Thank you for this recipe! I used to live in Asia, and I miss the food so much! It's either impossible or very expensive to get wontons like this in my country, so I went to look for the recipe and found yours. It took me a few days to find all of the ingredients, but the result was so good!! My mouth was in heaven... I'm still smiling like an idiot haha
I was also smiling at the thought of making and eating this wonderful dish. Cannot wait to try it out.
Thank you. Made it for the first time today and it turned out to be a smash hit. I did add a little bit of sugar to balance out the saltiness of the broth. This is now going to feature regularly. The fragrant oil garnishing is absolutely Devine.
Hello there! I'm 9 months late to see this video but I just wanted to say that I made the wontons today (actually, I made them into dumplings because I accidentally bought round pastry). I've frozen the whole recipe into batches to have for breakfast and there was a little bit of meat mixture left, so I ate it today as a noodle soup. I made the mixture exactly as you suggested, and when I made the noodle soup I just threw the extra mixture into a pot with 2 minute chicken noodles, some grated carrot, chopped mushrooms and spinach. I then topped it off with some of the aromatic oil (just as you suggested). It was divine! I am so happy to have learned this recipe and wanted to let you know that I can't wait till breakfast now. I've always been a fan of the spicy, savoury asian breakfast flavours but never knew how to cook them myself. This is my first ever try and now I'm hooked. Thank you so much! xx
Thank you for posting this. I made it last night and my goodness do we love it, even so much that this morning my huband went to the store so we can make it again to freeze and have have for lunch today. Thank you!!
I've been craving wonton soup ever since I saw this video and I just HAD to try out your recipe. My mom used to make wonton soup when I was younger so it's always been a family favorite. I was super patient and went through the steps carefully and I gotta say the spices alone really enhanced the flavor for this dish and I don't think I've ever made a soup so delicious! Thank you for sharing this recipe, I'll be sure to make it more in the future as well as a few other recipes I want to try out from your channel
What kind of monster would give this a 👎? I lived in China for 5 years and this is my favorite thing on the internet! 💯
There is no way to describe your awesomeness! Thank you for all that you do, I think you're simply the best! Before I started watching your videos, I was already a pretty good cook, but now, my cooking game is beyond being on-point! I cannot begin to tell you how much I appreciate your videos! Thank you again so much for the awesome Souped Up recipes!
Mandy, you’re really a life savor! Whenever I want to cook Chinese dish, your channel would come to me first! And it’s feel like I can find every recipe on here. Thanks again!
Your instructions are so clear and easy to follow. I love the way you explain not only what you are doing but why you are doing it. You are a gifted and talented presenter.
I am happy to hear someone besides me eats wonton soup for breakfast. I think this is a lot healthier than a traditional Eastern Breakfast. I will try this. It sounds amazing
This IS one of the traditional Chinese breakfasts 😅 Most Chinese people prefer soupy things for breakfast, such as rice porridge, all kinds of noodle soups and like wonton noodle soup, rice noodles soup Raman noodles etc. stuffed buns, variety of soup dumplings etc. Even when they have fried stuff like the Chinese donuts, it’s usually eaten with porridge or soy milk.
I have tried this yesterday but I didn’t use clove and anise (I couldn’t find them) in my local groceries. I also made my own chicken broth. Wow, taste soo much better than my regular wonton recipe, even my two year old son loves it too. Xie xie, Mandy ❤❤
I did this today, Mandy and my children loved it. I added my touch to it too by adding some chopped water chestnuts and dried flour vermicelli. I'm not sure what it is called in Mandarin but in my Hokkien dialect, it is called Mee Suah which means thread noodle. The water chestnuts added that nice crunch to it while the vermicilli added more 'body' /bulk to the meat filling. Although it's quite laborious preparing the fried onions/garlic, it made the wonton taste really good, much better than the usual ones I do 😁 thank you Mandy for this recipe!
Sounds great! Adding some finely chopped, soaked dried black fungus will give extra crunch that is different from the water chestnuts.
In fact, adding the water chestnut, black fungus and minced prawn makes the filling closer to the large dumplings known as sui gao (shuijiao 水饺 in Mandarin). I love wantans.
Thank you for the recipe. Absoloutly fantastic. My son and I tried this last week and had the second batch from the freezer today. It is soooo delicious.
Thanks so much for this recipe. Just made it. It was wonderful. You are such a calming soul, I just relaxed and followed you step by step. No stress!!!
I love the elevated techniques you share with us. These are such amazing tips and truly make your recipes so special. I feel sad seeing dumbed down recipes online and really appreciate learning the in-depth details that make these dishes so complex and beautiful. You are such a wonderful and passionate teacher and I am so happy you are here to share in this space. Thank you.
I hope to see your cookbook some day! What a treasure it would be!
I didn't know I can cook scallion roots. I really like the way that she uses all glass or ceramic and wood utensils. She is environmental conscious. It is greatly appreciated.
Crush the scallion root like garlic and it releases more flavor.
I plant mine!😊
Thank you for existing. You and your videos are so needed. 💛
You are my favourite Chinese girl.
Amazing food recipes should be shared and not kept a secret. Spread the joy around.
Feng Timo is my favorite Chinese girl.
I already knew your recipes are always amazing. I learned from as you said fried rice, fried noodles, now this wonton recipe looks so fresh and beautiful and amazing. I will try it when I go to the Asian market. Yes, home made is the best. Thank you so much for sharing us. It's very precious to me. ❤️❤️❤️❤️❤️
This wanton soup recipe made a truly beautiful, nuanced and soup worthy of a main course!
By far the best I've ever had! It far exceeds the one from my previous favorite restaurant versions which I enjoyed so many years ago. To be fair the wonton soup from my youth was more basic, meant as an appetizer and not intended as a main course type dish.
My wife is allergic to shellfish so I made it with 4 chicken thighs adding 1 tube of pork sausage to replace the shrimp.
I used the aromatic infused oil to sauté 1 Lg portobello mushroom cap diced. I Added this to the filling mix.
I supplemented the Oyster sauce for just a little extra fish and soy sauce.
For the broth I used 4 liters of organic free range chicken broth with low sodium. I added generous white pepper, 4 splashes Worcestershire sauce, added blanched snow peas, sliced carrots, thick cut green onion, 1 LG portobello cap sliced long and thick.
The results were fantastic. The oil from the wok fried aromatics, garlic and onion was added to the bowl before serving and just made it tremendously lovely.
I loosely doubled the recipe to make a larger batch.
The aromatics: 6 dried chili peppers, 2 star anise, 4 cloves, 4 bay leaves, 4 cinnamon sticks, steeped in hot water to soften and hydrate for 10mins - 2 large purple/ red onions diced and 20 garlic cloves crushed and chopped one bunch large pieces of green onion + 2 1/2 cups vegetable oil cooked in a Large carbon steel wok
My family ate almost the whole batch in one sitting 🤤 two large bowls each.
We used two packages of the Premium Twin Dragon brand wanton wrappers to make the wantons.
We have a tray with about 50-60 wantons left to use later this week on a second big soup night and some to freeze for later
Thank you so much for sharing this recipe it is what I been waiting for for many, many years.
From Southern California
This is one of the tastiest recipes but I do recommend boiling the wontons separately before adding it on the soup. It was thick and cloudy but tasty so I made it again with that addnl boiling step and it can put AHMAZZZZZZINNNNGGGGG!!!!!
woman with purpose...how long did you boil it for? thanks much
I keep coming back to this video to make this oil. I absolutely love it. I even make scrambled eggs in it. Thank you so much!
I made this with a twist. Didn't have shrimp so I substituted with handashi (bonito) flakes for the seafood flavor. It was so incredible I was beside myself with food joy. and I'm making it again this week but with shrimp to get the full effect. Thank you!!
I love the way you say "Hi, Everyone! ~" with a long stretch. It sounds like a beautiful bell like chime. ❤
Girl, watching your videos is another level of relaxation, besides the fact that they are so professionally made, thank you so much for your lovely recepies I will make this today!
This looks absolutely amazing. You do make some of the most delicious dishes on UA-cam. If you had a restaurant near by, I'd be a regular.
I love your way of explaining every step in an easy to follow way. Than you for another fantastic video abs it’s so great to see your channel grow and grow. You deserve every success ❤️
My parents love wonton soup, so I want to make this for them! Such clear explanations and in-depth, too, great video. Soup looks delicious 🤤
My first time in watching and this is truly brilliant
I don’t know why I hadn’t made this recipe yet, but I had it tucked away in my recipe app and neglected it terribly. Well, I finally combined it with your recipe for homemade wonton wrappers and went to work. It was glorious! It took a few sad looking wontons for me to get the hang of closing them properly. I did cheat and used a little water on the stubborn ones, since my homemade wrappers weren’t as uniform as yours (or store bought ones), but none of them burst or leaked their contents into the water. That was a first for me, and I felt VERY proud of myself that I’ve improved my wonton game.
Seriously though, this dish is simply delicious and is perfect for those rainy, damp days when all you want to do is hang out in the kitchen and eat something delicious.
What a great instructional video. I have been cooking for 20 years and I usually breeze through the cooking videos. I was so ingrossed in watching this soup video ! I love how she gives you little scientific cooking tips hete and there. I never heard of rinsing the garlic to remove the bitterness. Now, I will be watching all the soup videos from her.
I am so glad you provide extras. Some of us with allergies worry. This sounds fantastic! Thank you so much!
This video popped up for me about 6 months ago and I ran to the store to get the ingredients. 5 batches later, this recipe is definitely a favourite. Thanks for the amazing recipes and awesome videos!
I shouldn’t have watched this while hungry because this looks amazing and I can’t wait to make it.
A couple of months ago I watched this video. It sparked a mad spurt of wonton expirimentation . Just cooked 90 for a family gathering. The oil is pure gold 🥇. Thank you for the explanation of why.
I tried this and it was delicious.since we dont like spicy and super strong flavour I reduced the amount of chili and I only put one piece of it and didnt put cloves and cinnamon.its still delicious.thank for sharing your delicious recipes🥰🥰
The narration has such a good quality. Perfect video.
So I made these for my parents tonight and we all LOVED them. Maybe we'll have this soup for a few weeks in a row now! Thank you. First time I've cooked Chinese food that tasted like it's from a restaurant 🥇
Goodness gracious! I made this soup today and it was absolutely 💯 delicious 😋
One observation that I would like to mention is that the amount of meat mixture yield almost double of what was mentioned in this recipe, but I'm totally ok with that 👌
This recipe is a definitely a keeper 😋
I just made this myself for my family dinner and oh boy was it amazing! My kids ate it all and more!
Every time i watch your amazing videos, i am blown away by your physical beauty, positive attitude and encouragement! ... not to mention your recipes!!! They are unsurpassable!
Thank You sooooo much!
I just made this, it was the best wonton soup I ever had!
This look amazing. Thank you for the detailed instructions. I can't wait to make this during this cold weather.
I had soup dumplings in Shanghai that I will never forget. We traveled a second time, over an hour on the subway to get them again. Two ladies in a very small, almost like a walk-in closet sized, space with their big pots making those dumplings by hand. They. Were. Special. You could get them in broth, or in a fabulous peanut sauce. I'm sure I will never have such a masterpiece in a bowl again, but your video gives me hope. Thank you for sharing 🥰
Hi, I tried your wonton making last night. They were more than fine. I used a chicken stock that I made from chicken wings, shrimps scales and scallion from another recipe. I used the oil you used in this video as a Chili oil. I have never before experienced an Asian flavor that was mild but so tasty at the same time. I did not have chives so I used cabbage mushroom and scallion for the filling like you said, and I used a good ground beef in stead of pork. Thanks so much! You've enriched my taste pallet and you have given me the opportunity to enlarge my confidence in Chinese cooking bye.
We tried to make our own wonton wrappers sometime ago: dont do it. It was a mess, they were way too thick. This recipe looks amazing, I think I have all the ingredients at home. Will be making it soon. Thanks a lot.
The first time I made wrappers were from Mandy’s videos. It was a success. I also have a pasta maker and found that there was a huge difference in the results.
This looks amazing, and she explains the steps very well.
I really enjoy your videos. Appreciate all the hard work you put into them.
I've learned so much about Asian cooking from you. Thanks so much for the aromatic oil segment. It is solid gold!!
I made these dumplings exactly as you show in this video, I never had better dumplings before! Thank you!
Wonton is always on my list of take out food. I love it as my “ feel better” soup as many like chicken soup. I will definitely make this. Thank you! New sub.🌺
Hello Ocean eyes
Your cooking is absolutely amazing and I love it but unfortunately due to having been put on a low residue diet I'm really struggling to eat flavorful foods but hey I still watch avidly.
Looking forward to being able to cook along with your videos again.
Take care and stay safe
Thanks!
Your English is so good and your recipe directions are really detailed! I thoroughly enjoy just listening to you talk! Very interesting information on the background of the dish!
Yesssssss! I have been waiting patiently for 2 years for this one :)
That looks amazing and so delicious!!! Thank you for teaching us.
OMG this looks sooo good 🤤 ! Can't wait to try it! You make everything look so easy Mandy! Thanks for another great recipe!!
Thank you for the extra explanations you provide. I have always heard that cooking garlic on high heat can make it bitter but I never knew why. I learn something with every video!
❤ Absolutely fabulously delicious. I loved cooking these. The oil infusion to die for! The filling with the fried onion and garlic concoction just gave the meat mixture such a fragrant bite. Really easy to follow instructions. I enjoyed my afternoon learning this fabulous recipe. Have made 200 pieces and frozen 😅
I wound up making this last night. I doubted my efforts at first, but once I had it for lunch today- I guess because the flavors had some time to incorporate while packed up together?- it felt really worth it. Much nicer than what I can find at local restaurants. Thank you for your recipe and thoughtful presentations. I followed your mooncake recipe, too, as a complete beginner, and it was lovely.
This channel is new to me, happy I came across it. That looks like comfort food to me. I subscribed. Now I can learn proper way to make some wonderful dishes!
Yes, so exciting!
That video left my mouth watering for won ton soup.
Thank you so much for this recipe, i made it today and it was delectable - i couldn't stop eating it. The best wonton soup i've ever made and i have tried lots of other recipes. Clear instructions, great video set-up and demonstration. Thanks again :)
I just ate dinner and I’m watching this just drooling! I need to make this now. Thank you for the recipe!
When I was a kid, my mom loves to hide more veg(carrots,etc) into wantons to make me eat more veg! 😝
So cute 🥰
Smart mother.