{
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    "slug": "wonton-soup",
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        "rendered": "Wonton Soup"
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        "rendered": "<div id=\"jeg_food_recipe\" class=\"jeg_food_recipe_wrap\">\n                            <div class=\"jeg_food_recipe_title\">\n                        <h3>Wonton Soup<\/h3>\n                        <div class=\"jeg_food_recipe_meta\">\n                        <div class=\"meta_serve\">\n                        <i class=\"fa fa-cutlery\"><\/i>\n                        <span class=\"meta_text\">Serves:<\/span>\n                        <span>8<\/span>\n                    <\/div><div class=\"meta_time\">\n                        <i class=\"fa fa-clock-o\"><\/i>\n                        <span class=\"meta_text\">Cooking time: 130 minutes<\/span>\n                    <\/div><div class=\"meta_level\">\n                        <i class=\"fa fa-star\"><\/i>\n                        <span class=\"meta_text\">Level:<\/span>\n                        <span>Intermediate<\/span>\n                    <\/div>\n                    <\/div>\n                        <a href=\"#\" class=\"jeg_food_recipe_print\">\n                        <i class=\"fa fa-print\"><\/i>\n                        <span>Print Recipe<\/span>\n                    <\/a>\n                    <\/div>\n                            <div class=\"jeg_food_recipe_ingredient\">\n                        <h4>Ingredients<\/h4>\n                        <ul><li><i class=\"jeg_checkmark\"><\/i> For the Soup Broth:<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 pounds chicken bones<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 onion, small, quartered<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 carrot, medium, quartered<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 1\/2 inches ginger, peeled and sliced<\/li><li><i class=\"jeg_checkmark\"><\/i> 12 cups water<\/li><li><i class=\"jeg_checkmark\"><\/i> For the Wonton Wrappers:<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 cups flour<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 teaspoon salt<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 eggs<\/li><li><i class=\"jeg_checkmark\"><\/i> 1\/2 cup water, +1 tablespoon<\/li><li><i class=\"jeg_checkmark\"><\/i> For the Wonton Filling:<\/li><li><i class=\"jeg_checkmark\"><\/i> 1\/2 inch ginger, fresh, grated<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 Thai chilies, fresh small red, halved lengthwise<\/li><li><i class=\"jeg_checkmark\"><\/i> 8 ounces ground pork<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 garlic clove, crushed<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 green onion, chopped finely<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 tablespoons water chestnuts, finely chopped<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 tablespoons coriander, fresh, finely chopped<\/li><li><i class=\"jeg_checkmark\"><\/i> 1\/2 teaspoon sesame oil<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 tablespoons Chinese cooking wine<\/li><li><i class=\"jeg_checkmark\"><\/i> 1\/4 cup soy sauce<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 teaspoons sugar<\/li><\/ul>\n                    <\/div>\n                            <div class=\"jeg_food_recipe_instruction\">\n                        <h4>Instructions<\/h4>\n                        <div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">For the Broth:<\/h4>\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-26356-step-0-0\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Combine the chicken bones, onion, carrot, water, the ginger and half of the chili in a large saucepan. Bring the mixture to a boil, reduce heat, and simmer, uncovered for about two hours or until the mixture is reduced by half. Strain the broth through a lined sieve or a colander into a large bowl and discard the solids.<\/div>\n<\/li>\n<li id=\"wprm-recipe-26356-step-0-1\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">(Note that the broth can be made ahead to this stage. Cover and refrigerate overnight or freeze it if you prefer.)<\/div>\n<\/li>\n<\/ul>\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">To Make the Wontons:<\/h4>\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-26356-step-1-0\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Mix the flour and salt in a medium bowl. Make a well in the center of the flour. Break the eggs into the well. With a fork, beat the eggs and water for about 10 times. Gently start to work the flour and salt from the side of the well into the egg mixture until a dough forms and becomes sticky and difficult to work with a fork. Once all of the flour is incorporated into the dough, let it rest for 10 about minutes.<\/div>\n<\/li>\n<li id=\"wprm-recipe-26356-step-1-1\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Once it has rested, knead the dough until it is smooth and elastic. Cover and let rest for another 30 minutes.<\/div>\n<\/li>\n<li id=\"wprm-recipe-26356-step-1-2\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Divide the dough into three equal portions. Place 2 portions in a plastic bag. On a floured surface, roll out the third portion almost paper thin to a diameter of 12&#8243; x 12&#8243;. With a knife or pastry wheel, cut 16 3&#8243; squares for wontons skins or cut 6 inch squares for egg roll wrappers. Sprinkle a little cornstarch between the squares, stack and place in a plastic bag. Repeat with the remaining dough.<\/div>\n<\/li>\n<li id=\"wprm-recipe-26356-step-1-3\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Makes 40 to 50 wonton skins or about 12 egg roll wrappers.<\/div>\n<\/li>\n<\/ul>\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">To Make the Wonton Filling:<\/h4>\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-26356-step-2-0\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Chop the remaining chili finely. Combine in a small bowl with the pork, garlic, onion, finely chopped water chestnuts, fresh coriander, sesame oil, 2 teaspoons of the wine, 1 teaspoon of the soy sauce, half of the sugar and the remaining ginger.<\/div>\n<\/li>\n<li id=\"wprm-recipe-26356-step-2-1\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">You can make the wontons in two ways:<\/div>\n<\/li>\n<li id=\"wprm-recipe-26356-step-2-2\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">1. Fill the center of the wrapper with 2 teaspoons to 1 tablespoon of the pork filling, fold it over and press down the edges to seal. Then take the folded edges by the corners and overlap them to form a little hat-like dumpling as in the image below.<\/div>\n<div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\">\n<div class=\"dpsp-pin-it-wrapper attachment-medium size-medium\"><img fetchpriority=\"high\" decoding=\"async\" class=\"entered lazyloaded\" src=\"https:\/\/www.cookingnook.com\/wp-content\/uploads\/wontons-homemade-400x267.jpg\" sizes=\"(max-width: 400px) 100vw, 400px\" srcset=\"https:\/\/www.cookingnook.com\/wp-content\/uploads\/wontons-homemade-400x267.jpg 400w, https:\/\/www.cookingnook.com\/wp-content\/uploads\/wontons-homemade-270x180.jpg 270w, https:\/\/www.cookingnook.com\/wp-content\/uploads\/wontons-homemade.jpg 550w\" alt=\"Chinese wontons\" width=\"400\" height=\"267\" data-lazy-srcset=\"https:\/\/www.cookingnook.com\/wp-content\/uploads\/wontons-homemade-400x267.jpg 400w, https:\/\/www.cookingnook.com\/wp-content\/uploads\/wontons-homemade-270x180.jpg 270w, https:\/\/www.cookingnook.com\/wp-content\/uploads\/wontons-homemade.jpg 550w\" data-lazy-sizes=\"(max-width: 400px) 100vw, 400px\" data-lazy-src=\"https:\/\/www.cookingnook.com\/wp-content\/uploads\/wontons-homemade-400x267.jpg\" data-pin-description=\"How to make Chinese wonton soup (or won ton soup) from scratch.\" data-pin-title=\"How to make Chinese wonton soup (or won ton soup) from scratch.\" data-ll-status=\"loaded\" \/><\/div>\n<\/div>\n<\/li>\n<\/ul>\n<div class=\"wprm-recipe-instruction-group\">\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-26356-step-2-3\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">2. Place 2 teaspoons to one level tablespoon of pork filling on the center of each wonton wrapper and brush around the edges with a little water, then gather the edges tightly around the filling and pinch them together firmly to seal the wonton.<\/div>\n<\/li>\n<li id=\"wprm-recipe-26356-step-2-4\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Repeat this process with the remaining pork filling and wonton wrappers.<\/div>\n<\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Finishing the Soup:<\/h4>\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-26356-step-3-0\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Skim the fat from the surface of the broth and return the broth to a large saucepan if it has been stored. Add the remaining wine, remaining soy sauce and remaining sugar and bring to a boil. Add the wontons to the pot and cook, uncovered for about five minutes or until cooked through.<\/div>\n<\/li>\n<li id=\"wprm-recipe-26356-step-3-1\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Using a slotted spoon, transfer the wontons from the pan to bowls then ladle the broth into bowls.<\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n\n                    <\/div>\n                        <\/div><p>You need to <a href=\"https:\/\/recettesquebec.org\/wp-login.php?redirect_to=https%3A%2F%2Frecettesquebec.org%2Fen%2Fwonton-soup%2F\">login<\/a> or <a href=\"https:\/\/recettesquebec.org\/wp-login.php?action=register&redirect_to=https:\/\/recettesquebec.org\/en\/wonton-soup\/\">register<\/a> to bookmark\/favorite this content.<\/p>",
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        "rendered": "<p>Wonton Soup Serves: 8 Cooking time: 130 minutes Level: Intermediate Print Recipe Ingredients For the Soup Broth: 2 pounds chicken bones 1 onion, small, quartered 1 carrot, medium, quartered 1 1\/2 inches ginger, peeled and sliced 12 cups water For the Wonton Wrappers: 2 cups flour 1 teaspoon salt 2 eggs 1\/2 cup water, +1 [&hellip;]<\/p>",
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        "food_recipe_title": "Wonton Soup",
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        "ingredient": [
            {
                "item": "For the Soup Broth:"
            },
            {
                "item": "2 pounds chicken bones"
            },
            {
                "item": "1 onion, small, quartered"
            },
            {
                "item": "1 carrot, medium, quartered"
            },
            {
                "item": "1 1\/2 inches ginger, peeled and sliced"
            },
            {
                "item": "12 cups water"
            },
            {
                "item": "For the Wonton Wrappers:"
            },
            {
                "item": "2 cups flour"
            },
            {
                "item": "1 teaspoon salt"
            },
            {
                "item": "2 eggs"
            },
            {
                "item": "1\/2 cup water, +1 tablespoon"
            },
            {
                "item": "For the Wonton Filling:"
            },
            {
                "item": "1\/2 inch ginger, fresh, grated"
            },
            {
                "item": "2 Thai chilies, fresh small red, halved lengthwise"
            },
            {
                "item": "8 ounces ground pork"
            },
            {
                "item": "1 garlic clove, crushed"
            },
            {
                "item": "1 green onion, chopped finely"
            },
            {
                "item": "2 tablespoons water chestnuts, finely chopped"
            },
            {
                "item": "2 tablespoons coriander, fresh, finely chopped"
            },
            {
                "item": "1\/2 teaspoon sesame oil"
            },
            {
                "item": "2 tablespoons Chinese cooking wine"
            },
            {
                "item": "1\/4 cup soy sauce"
            },
            {
                "item": "2 teaspoons sugar"
            }
        ],
        "instruction": "<div class=\"wprm-recipe-instruction-group\">\r\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">For the Broth:<\/h4>\r\n<ul class=\"wprm-recipe-instructions\">\r\n \t<li id=\"wprm-recipe-26356-step-0-0\" class=\"wprm-recipe-instruction\">\r\n<div class=\"wprm-recipe-instruction-text\">Combine the chicken bones, onion, carrot, water, the ginger and half of the chili in a large saucepan. Bring the mixture to a boil, reduce heat, and simmer, uncovered for about two hours or until the mixture is reduced by half. Strain the broth through a lined sieve or a colander into a large bowl and discard the solids.<\/div><\/li>\r\n \t<li id=\"wprm-recipe-26356-step-0-1\" class=\"wprm-recipe-instruction\">\r\n<div class=\"wprm-recipe-instruction-text\">(Note that the broth can be made ahead to this stage. Cover and refrigerate overnight or freeze it if you prefer.)<\/div><\/li>\r\n<\/ul>\r\n<div class=\"wprm-recipe-instruction-group\">\r\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">To Make the Wontons:<\/h4>\r\n<ul class=\"wprm-recipe-instructions\">\r\n \t<li id=\"wprm-recipe-26356-step-1-0\" class=\"wprm-recipe-instruction\">\r\n<div class=\"wprm-recipe-instruction-text\">Mix the flour and salt in a medium bowl. Make a well in the center of the flour. Break the eggs into the well. With a fork, beat the eggs and water for about 10 times. Gently start to work the flour and salt from the side of the well into the egg mixture until a dough forms and becomes sticky and difficult to work with a fork. Once all of the flour is incorporated into the dough, let it rest for 10 about minutes.<\/div><\/li>\r\n \t<li id=\"wprm-recipe-26356-step-1-1\" class=\"wprm-recipe-instruction\">\r\n<div class=\"wprm-recipe-instruction-text\">Once it has rested, knead the dough until it is smooth and elastic. Cover and let rest for another 30 minutes.<\/div><\/li>\r\n \t<li id=\"wprm-recipe-26356-step-1-2\" class=\"wprm-recipe-instruction\">\r\n<div class=\"wprm-recipe-instruction-text\">Divide the dough into three equal portions. Place 2 portions in a plastic bag. On a floured surface, roll out the third portion almost paper thin to a diameter of 12\" x 12\". With a knife or pastry wheel, cut 16 3\" squares for wontons skins or cut 6 inch squares for egg roll wrappers. Sprinkle a little cornstarch between the squares, stack and place in a plastic bag. Repeat with the remaining dough.<\/div><\/li>\r\n \t<li id=\"wprm-recipe-26356-step-1-3\" class=\"wprm-recipe-instruction\">\r\n<div class=\"wprm-recipe-instruction-text\">Makes 40 to 50 wonton skins or about 12 egg roll wrappers.<\/div><\/li>\r\n<\/ul>\r\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">To Make the Wonton Filling:<\/h4>\r\n<ul class=\"wprm-recipe-instructions\">\r\n \t<li id=\"wprm-recipe-26356-step-2-0\" class=\"wprm-recipe-instruction\">\r\n<div class=\"wprm-recipe-instruction-text\">Chop the remaining chili finely. Combine in a small bowl with the pork, garlic, onion, finely chopped water chestnuts, fresh coriander, sesame oil, 2 teaspoons of the wine, 1 teaspoon of the soy sauce, half of the sugar and the remaining ginger.<\/div><\/li>\r\n \t<li id=\"wprm-recipe-26356-step-2-1\" class=\"wprm-recipe-instruction\">\r\n<div class=\"wprm-recipe-instruction-text\">You can make the wontons in two ways:<\/div><\/li>\r\n \t<li id=\"wprm-recipe-26356-step-2-2\" class=\"wprm-recipe-instruction\">\r\n<div class=\"wprm-recipe-instruction-text\">1. Fill the center of the wrapper with 2 teaspoons to 1 tablespoon of the pork filling, fold it over and press down the edges to seal. Then take the folded edges by the corners and overlap them to form a little hat-like dumpling as in the image below.<\/div>\r\n<div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\">\r\n<div class=\"dpsp-pin-it-wrapper attachment-medium size-medium\"><img class=\"entered lazyloaded\" src=\"https:\/\/www.cookingnook.com\/wp-content\/uploads\/wontons-homemade-400x267.jpg\" sizes=\"(max-width: 400px) 100vw, 400px\" srcset=\"https:\/\/www.cookingnook.com\/wp-content\/uploads\/wontons-homemade-400x267.jpg 400w, https:\/\/www.cookingnook.com\/wp-content\/uploads\/wontons-homemade-270x180.jpg 270w, https:\/\/www.cookingnook.com\/wp-content\/uploads\/wontons-homemade.jpg 550w\" alt=\"Chinese wontons\" width=\"400\" height=\"267\" data-lazy-srcset=\"https:\/\/www.cookingnook.com\/wp-content\/uploads\/wontons-homemade-400x267.jpg 400w, https:\/\/www.cookingnook.com\/wp-content\/uploads\/wontons-homemade-270x180.jpg 270w, https:\/\/www.cookingnook.com\/wp-content\/uploads\/wontons-homemade.jpg 550w\" data-lazy-sizes=\"(max-width: 400px) 100vw, 400px\" data-lazy-src=\"https:\/\/www.cookingnook.com\/wp-content\/uploads\/wontons-homemade-400x267.jpg\" data-pin-description=\"How to make Chinese wonton soup (or won ton soup) from scratch.\" data-pin-title=\"How to make Chinese wonton soup (or won ton soup) from scratch.\" data-ll-status=\"loaded\" \/><\/div>\r\n<\/div><\/li>\r\n<\/ul>\r\n<div class=\"wprm-recipe-instruction-group\">\r\n<ul class=\"wprm-recipe-instructions\">\r\n \t<li id=\"wprm-recipe-26356-step-2-3\" class=\"wprm-recipe-instruction\">\r\n<div class=\"wprm-recipe-instruction-text\">2. Place 2 teaspoons to one level tablespoon of pork filling on the center of each wonton wrapper and brush around the edges with a little water, then gather the edges tightly around the filling and pinch them together firmly to seal the wonton.<\/div><\/li>\r\n \t<li id=\"wprm-recipe-26356-step-2-4\" class=\"wprm-recipe-instruction\">\r\n<div class=\"wprm-recipe-instruction-text\">Repeat this process with the remaining pork filling and wonton wrappers.<\/div><\/li>\r\n<\/ul>\r\n<\/div>\r\n<div class=\"wprm-recipe-instruction-group\">\r\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Finishing the Soup:<\/h4>\r\n<ul class=\"wprm-recipe-instructions\">\r\n \t<li id=\"wprm-recipe-26356-step-3-0\" class=\"wprm-recipe-instruction\">\r\n<div class=\"wprm-recipe-instruction-text\">Skim the fat from the surface of the broth and return the broth to a large saucepan if it has been stored. Add the remaining wine, remaining soy sauce and remaining sugar and bring to a boil. Add the wontons to the pot and cook, uncovered for about five minutes or until cooked through.<\/div><\/li>\r\n \t<li id=\"wprm-recipe-26356-step-3-1\" class=\"wprm-recipe-instruction\">\r\n<div class=\"wprm-recipe-instruction-text\">Using a slotted spoon, transfer the wontons from the pan to bowls then ladle the broth into bowls.<\/div><\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\r\n<\/div>",
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