Chinese Takeout Wonton Soup Secrets Revealed

[@farmageddon]

You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0624-jasonfarmer

[@74mie]

Can u make raising canes chicken tenders in the future?

[@mitchellmullin4887]

Can I vegetarianize this?

[@jlife9092]

Jason, you are doing a phenomenal job introducing Asian cooking to novices and experienced home cooks alike!

[@farmageddon]

Thank you!

[@REEMONDpayne]

You reignited my joy in cooking by making Asian American foods far more accessible to a simple home cook like myself! Excellent work!

[@farmageddon]

Thank you!

[@paulthanasse7405]

Made your recipe...fantastic!... perfect...all the women in my family insisted on the recipe...I added litsa goodies bean sprouts, char siu pork, and par boiled snow peas, sugar snaps and quartered baby bok choy...what a beautiful bowl of soup it makes!... gotta try the egg roll recipe,and can't wait!...I'm 65 and been looking for recipes like this for literally decades!...can't thank you enough!... you are my new cooking hero...paul t

[@saladsalad9991]

just wanted to leave a general comment, not particular to any upload, but you're like the Rick Steves of cooking. Accessible, warm, inviting, knowledgeable - capable of delivering a masterclass. Keep uploading!

[@farmageddon]

Thank you very much! I sincerely appreciate your kind words!

[@s8ang]

Take the whole stack of wonton wrappers in the palm of your hand, put the other palm on top and rotate your hands in opposite directions, the twist will help you get the next wrapper when/if your hands get filling on them. Also, when you put them in the freezer on a baking sheet, wrap them so any unfilled wonton wrapper is under them (like a little meatball). When they freeze solid there won't be little wings to break off in a bag/container, broken bits will cloud your soup when you go to reheat them. I grew up in Chinese restaurants and I love the content!

[@63davefx]

Made this yesterday along with your egg roll recipe! Both were spot on fantastic! My 95 year old mom LOVED the dumplings in the soup! You know if any Chinese restaurant has made anything close to this quality at least where I live, it was the 70’s or early 80’s! Great job Jason and thank you!😊

[@farmageddon]

That's awesome! I'm glad y'all enjoyed the dishes. Please tell your mother I say hello!

[@ryanarborist]

I made your Lo Mein recipe over a dozen times and everyone loves it. I'm trying this recipe now.

[@farmageddon]

I'm glad you enjoy the recipes! Thanks for the support!

[@tattoomesam]

Bro as an Asian person who has worked at Chinese takeouts I would like to say you did a very good job. Your wonton soup is better than 90 percent of the average Chinese takeaways. Mind you I said takeaway and not traditional Chinese restaurant. Chinese restaurants that you would find in a Chinatown somewhere do a better job on the broth and the base is actually a bone broth not just chicken powder.

[@quandouglas9978]

one of the key ingredients in Cantonese Wonton broth is dried flat fish (大地魚), which adds a unique umami flavour that is otherwise hard to be substituted

[@tattoomesam]

@@quandouglas9978 I’ve seen many different things used. Dried shrimp. Dried scallops. Dried squid. Dried fungus sometimes. But the base is usually pork and chicken bones and sometimes shrimp shells with some other enhancements mentioned above. But yeah like I said restaurant stuff is usually more than chicken powder base. But this recipe is better than what most neighborhood takeaways have to offer as wonton soup. His wontons are actually edible. Most takeaways wontons are thick skinned with very little pork that has been sitting in warm water all day. I like to use canned Asian broth when I’m in a pinch. I don’t know the brand exactly but it says “ga” on it and there’s a picture of a steamed chicken on it. Asian chicken broths also have a better mouth feel in that you can taste the fat and collagen that is lacking in American broths.

[@janem3575]

​@@tattoomesam I've ordered pho from restaurants with authentic sounding names who've used broth that tasted like they've straight out dumped watered-down, generic bland, liquid chicken broth into the take out container. For a while I didn't understand the hype of pho til I was taken somewhere that actually served pho!

[@yvrelna]

​​@@tattoomesam "Ga" is Vietnamese for chicken. Anything containing or made to resemble chicken made for the Vietnamese market would have that.

[@mincooper]

@@quandouglas9978 100%. Without the dried fish it is not authentic wonton soup base. This is the most critical ingredient. The dried fish is flame roasted to bring out the flavour before it is put into the broth base.

[@Superkuh2]

Yes! Finally, after 5 years I've replicated the cilantro wonton soup flavor I had at a restaurant. Thank you so much for this guide.

[@dsb6367]

Fantastic! Thanks Jason. I’m gonna try several of your recipes. I moved from Seattle to the boonies in NM. No (good) Asian food for 100 miles in any direction. I’m always jonesing for stuff I can prepare at home now. This looks easy and great and I have all the ingredients I need in my pantry and freezers.

[@shelbycross304]

Made this last night on a hot New Orleans summer night and was very happy with the results. Simple, easy, delicious. Will be on rotation. I suggest adding pre ground black pepper as a finishing touch with green onions.

[@faithsrvtrip8768]

I haven't made wontons but I have made and frozen gyoza. The process is similar. It's totally worth it to make a big batch and freeze them! Oh, one mistake I made was taking the wrappers and laying out eight of them and then filling. Don't do that! Just leave the wrappers on the stack and remove one at a time to fill otherwise they dry out. Cover with damp paper towel or light kitchen towel. Happy cooking!

[@yvrelna]

It's fine to lay out the wrappers and add the fillings on the table. That's the fastest and easiest way to make wontons. A fresh, good quality wrapper is not really going to dry out that quickly in the 10-15 minutes that you're making a batch. Just don't wet the wrappers until you're ready to fold. The wetting water will get absorbed by the flour very quickly and get gummy if left too long and that'll ruin your folding.

[@s3kjack]

Incredible video with a level of detail rarely offered from cooking videos

[@lexijones8019]

You are little the best teacher on KZbin.

[@gruckusgrackus5815]

I honestly love how in-depth the instructions always are on this channel. I've never heard of cooking your wontons separately from the broth, makes sense. The only time I've made decent wontons is on a chinese cooking channel where it's a father/son team and the dad is a retired restaurant chef. He's never covered lemon chicken or ginger beef either since I assume its more of a Canadian thing and not an American thing. I'm not sure how common it is in american chinese food but I'd love a ginger beef recipe or a lemon chicken recipe. I've tried a few times myself and the only thing I've made to an acceptable level is the ginger beef "sauce" but not the crispy beef and my lemon chicken still sucks, I cant really get that nice breading that makes it look like katsu but I don't think it is.

[@farmageddon]

Made With Lau - great channel. I know the son, Randy. Super nice guy. I love their videos because they remind me of my best friend’s family. And I’ll put the ginger beef on my list!

[@elisag]

Thank you for this amazing video. Over the years, you have explained in various videos how to source ingredients, distinguish between them, and shared small tricks and tips, but they are divided across many different places. Have you ever thought about making a video entirely dedicated to introducing individual ingredients, which ones to buy, and what differences they have among them? This came to mind in this video where you mentioned light soy sauce. I remember that in the past you explained the differences between various types of soy sauce, but I don't remember which video it was in, so I thought it would be great to find all this useful information in one place.

[@farmageddon]

Thank you! That's a great idea. I'll put that in my list of videos to make!

[@the-chow-hall]

Another fantastic one! I'm so glad I hit the notification bell so I knew right away when you posted and didn't miss this one. I actually make this one a lot, specifically the second version; but I do it slightly differently. I use the potsticker/gyoza technique with the wonton made in the triangle-wrap style so it has a bottom to sit on. I oil the pan and fry the bottom under medium heat, while adding just enough water to steam fry with the lid on, then coat in the chili oil sauce. I find that the added crispy texture with the chewy pliable skin around the wonton meat with the chili oil is especially good late at night, while the soup version is really great in the morning. I also do a variant of these with pork, shrimp, cilantro, enoki mushroom that people love. Thanks again Jason, great video as always!

[@iamjenniferfarmer]

HAPPY BIRTHDAY, BIG BRO! ANOTHER GREAT VID!

[@DanielSosnoski]

Getting ready to make this. Picked up some of the Asian chicken bouillon, the Cot Pho Ga brand you showed. Wow - the flavor profile is so different, and it's 90% less salty. Excellent tip!

[@TaterTotskey]

Thank you so much! The wontons are different where I am, but I am so excited to try this broth recipe!

[@toren2099]

In nyc we get thick skinned wonton wrappers is restaurant and it usually triangles kinda

[@farmageddon]

Yeah, those are really good. I don't see them often in takeout kitchens though. Pretty much all dumplings are amazing!

[@tookitogo]

@@farmageddonHuh. When I lived in Maryland (I’m in Europe now) practically all the Chinese takeouts used wontons made with thick, yellow wrappers.

[@LaraHeadley-uq1tt]

You're doing everything you dreamed of doing. I'm so proud of you, Jason.

[@farmageddon]

Thank you, Lara. It’s nice to hear from you. I hope you are well. And I hope life has been good to you.

[@strummingnerd]

As always, an excellent tutorial with attention to details. Thank you!

[@Goodjobgreateffort]

You’re so good at this

[@farmageddon]

Thank you so much! I sincerely appreciate your generosity. If there are any recipes you'd like to see, please let me know! I promise I'll put them on my list. Thanks again and I hope you have a wonderful day! :)

[@user-pm3bx2ee4q]

Really enjoy the channel and the attention to detail. And while I get that the point is to replicate restaurant style dishes, I feel that if you are going through the trouble of making Wontons by hand, making a proper broth to complement them is a must. Skip the powder, get some chicken bones, ginger, scallions and dried squid (yes, trust me) and then add soy sauce, rice wine and sesame oil to the broth as Jason did here and you’ll be amazed how much better it is than any restaurant you’ve been to.

[@margaretperkins5418]

Loved this! It was delish! Can you show us how to make soup dumplings? Thank you for your videos!

[@Marymina6754]

Another masterpiece Jason , I really appreciate all your hard work to bring us another masterpiece Many blessings to you brother. Greetings from Dallas Texas

[@farmageddon]

Thank you! And hello, fellow Texan! :)

[@danielsantiagourtado3430]

Hello Jason! Thanks For this!!) love your content ❤❤❤❤

[@tina8796]

Thank you for all the tips and tricks. It helps so much. Yes, I've had wontons that are gummy and suspected they let them sit in the water / broth too long. Horrible texture. I love wonton soup and potstickers.

[@doogless]

I always wondered why it tasted way different when I made grits with chicken stock out of a box instead of how I normally do with better than bouillon, and the bit about the western style stock having a bunch of other ingredients totally explains it. I checked the ingredient list for better than bouillon and it's basically just chicken, no carrot/celery/onion/etc.

[@nocturnalferalguitarist]

Thank You for this is extremely good , another phenomenal tutorial ! I can hardly wait to do this. Now that I can avoid so many pitfalls, it seems so doable. Also, those Made In pans you endorse are next leve gear and worth the investment

[@saundrasaumay9767]

Thank you for another awesome video!

[@MaritaCovarrubias01]

Yes! I needed this recipe! Thanks Jason.

[@allcanadianweekend]

Great video. I've got a pretty solid recipe I think that I'm always trying to improve and you've given me some ideas to try.

[@Oanjoexterminador]

I appreciate that you acknowledged hallah and kosher. This wontons made with chicken meat are very delicious, too.

[@gotnoaxetogrind]

You have done it again! Amazing, well edited content. I can't wait to try this one.

[@farmageddon]

Thank you so much! I sincerely appreciate your generosity! If there are any dishes you’d like to see, please let me know! :)

[@YannisDeBeule]

Do you ever come across premade/frozen Wonton's for their soups? And if so, what brand do they usually use? Love your videos!

[@farmageddon]

Thank you! It's hard to tell because a lot of restaurants make batches and then freeze and cook them to order. But I think almost every restaurant I've been in has made them in house. You can make several per minute when you get quick.

[@EdwardChen0]

We like the Wei-Chuan brand frozen Pork and Shrimp Wontons, the one in the red bag. It comes with a soup base packet that I basically use as the chicken bouillon power, then add in similar aromatics and spices as in the video to amp it up a bit.

[@ugib8377]

Growing up, wonton soup was a must get for me when ordering Chinese. With a nice Boneless Spare rib combo. I actually went down the wonton rabbit hole hard about a year ago now, wound up making a soup from scratch, wonton skins included. Let me tell you, rolling that dough thin enough to use for wontons is a chore. The effort was worth it though. Learned some neat tricks too. I'm gonna have to give this recipe a shot, It's been quite awhile since I've made it, and this version looks so much easier 😁

[@bellewill9748]

Much much thanks. You ere great teacher. 🙏🏾🙌🙏🏾🙏🏾 love your dishes.

[@chrismiller1317]

This video is so well done! Can't wait to make these.

[@wtpauley]

I'm so hungry now for this. Great video, thanks.

[@dud324]

gonna make this later today thanks!

[@tanyamiller6275]

Beautiful had it last night used my home made chicken broth yummmm

[@richard_anaya]

Love the Dunlop side path. Great video.

[@farmageddon]

Her books are great! I think I own all of them.

[@todddaniel6539]

Thank you so much for your attention to detail in your recipes, that chicken broth tip is a gigantic help, 8 thumbs up to the infused version. Also, thanks for the wonton* wrapping master class. Now, for some content begging....you got any Farmer level recipes for Moo Goo Gai Pan?

[@farmageddon]

Thank you, Todd! I sincerely appreciate your generosity! I've never made Moo Goo Gai Pan. But I put it on my list of dishes to investigate! Thanks again! I hope you have a wonderful day! :)

[@nick_g]

Your videos are so good! 😊

[@joannesimpson4615]

Looks so good, I'm going to try them. Yum 🙂Thanks

[@Demasx]

Great tips!

[@lisaboban]

Those tips for the broth are brilliant. I'm still a bit intimidated by the wontons. But I'm gonna give this a shot!

[@farmageddon]

Thank you! You can do it. You'll probably mess a few up the first couple of times. But you should be able to make a decent dumpling within a few tries.

[@luke125]

I continue to love this channel

[@farmageddon]

Thank you, Luke! Great to see you!

[@cardinal1777]

PLEASE do a Hot and Sour soup video, I just can’t get the taste right, maybe the vinegar type or broth? Great videos!

[@-RONNIE]

Thanks for another nice video & keep up the good work 👍🏻

[@farmageddon]

Hey, Ronnie! Great to see you!

[@-RONNIE]

@@farmageddon I always look forward to the videos. I also agree with you about western style bouillon & putting the wontons in the broth. That never works because it changes in my opinion. I found that out the hard way

[@ReeLinFishing7]

What’s up brother!!!’ Shawngo told me to go check you out! Love it man!!!🎉🎉🎉

[@farmageddon]

Dude! What's up! Long time, no see! How's everything with the family?! That's awesome you've started a channel. Keep it up! I need to come down there and go fishing with you and Mike!

[@ReeLinFishing7]

@@farmageddon For sure brother! Come fishing with us anytime!! Just reach out to me or Mikey!! We can do a catch clean and cook!! haha🎣🎣👨‍🍳👨‍🍳

[@jillionairess]

LOVE this recipe and instruction. I had no idea about the Asian chicken bouillon. Now, what about wor wonton soup? 😀

[@SupermanR721]

I never skip a Jason Farmer vid. I will undoubtedly make this dish. 1 question, do I need table salt? I only really use Kosher and finishing flake salt in anything I cook.

[@UTeewb]

You just need to google the ratio of your brand of kosher salt to table salt. Good recipes will specify what type they are using so you can do the conversion. It used to be table salt was always implied, but now everyone has to specify as many trendy cooks started making recipes with kosher salt and calling it salt.

[@farmageddon]

you can use whatever salt you have. all salt is just sodium chloride. the difference between table, rock, kosher, etc. is the size of the grain. if you want the exact taste that I've made in the video - weigh it out. I've provided weight in the recipe document in the video description. but, of course, you should tweak the recipe to make it perfect for you.

[@Dmitrisnikioff]

Should I get evil or regular chicken bouillon powder?

[@farmageddon]

come to the dark side!

[@awkwarddadcreates3158]

Would you please do a follow up video for wor wonton soup?

[@karcar818]

I love your style of video! New sub great job! 😊

[@JasoniBruh]

Idk if you've ever been to Japan, but I and many former military families would be eternally grateful if you were able to figure out CoCoIchibanya's Curry recipe, nothing even comes close to it here and the very few American chains are just missing something.

[@youreallyplaythat]

Gave this a try today. I think possibly too much bouillon for the broth- according to my package.... says 1 tsp per 1 cup h20. Maybe a little less would be better. Overall, this recipe is on par with a few of my local flavors. Thank you for the information. Working on trying the wontons next.

[@SenpaiMD]

I see a Jason Farmer video. I watch. Simple as.

[@bigbro973]

Ive been trying to make jumbo tenders like Daves Hot. But I dont know what theyre using for a marinade. Whatever they are using makes the jumbo tenders they use as tender as the way more expensive petite tenders that are usually pumped with a solution

[@CJ-sg5gf]

Can you do Pf Chang's crispy honey shrimp?? its the best of pf chang's.

[@asexualpanic_]

You make a lot of these things in which one would think is daunting...look like child's play. Thanks again for an amazing secret reveal. Impatiently waiting for the next one haha. 😅

[@DarinHughesWife]

Love this video -- - thank you

[@grlRex]

You the M-A-N, my Dude!!! TYSM❣️❣️❣️

[@farmageddon]

Thanks for watching!

[@keithhere5868]

any replace for the MSG?Thanks!

[@katton5740]

8:30 that little wonton is so cute

[@quikkyle601]

Love these videos! Can you do a khoa soi video and/or a bulgolgi video?

[@pennyf9886]

WEI CHAN IS THE BEST IN MY EXPERIENCE OF WONTON WRAPPERS

[@BigMama2022]

Great, start your own cooking channel then. Btw, no one asked you. 🙄 And stop typing in ALL CAPS. GEEZ.

[@roitmani]

I am excited to try this out

[@Jenkinsssss]

Thank youuuuuuu!

[@danielsantiagourtado3430]

Jasón! WELCOME back! Thanks For this! Suggestion: try pastel tres leches! A classic dessert here in Colombia 🇨🇴🇨🇴🇨🇴🇨🇴

[@richard_anaya]

I made this dish tonight, turned out excellent. If you make hot and sour soup. You might dissuade me from ordering Chinese takeout ever again.

[@todddaniel6539]

Thanks!

[@suyapajimenez516]

Wow Jason TVM 2 wonderful recipes

[@UTeewb]

I would have guessed most takeout joints just bought premade frozen wontons from restaurant supply. Though it seems not, just from searching Restaurant Depot's inventory they sell frozen egg rolls but not wontons. And they do sell the wrappers of both.

[@farmageddon]

I think most restaurants make them by hand and then freeze and cook to order. I've seen this quite often. You can make several per minute when you get quick at folding dumplings by hand.

[@laurakayhart7599]

Any suggestions for gluten free wrappers? This was wonderful with just "meatballs" but I miss the wrappers.

[@farmageddon]

I know they exist. But I can't remember the brand names off the top of my head. Wish I could help!

[@laurakayhart7599]

@@farmageddon I'll keep looking. Thanks.

[@brianchaikin2776]

is there a substitut for shrimp? I am now allergic to shrimp and love wonton soup. Any thoughts?

[@farmageddon]

Just use all meat. Same recipe, but sub in meat for the shrimp.

[@BigMamaDaveX]

I came, I saw, I liked, and SUBBED! 👍

[@thisfilipinolovesyou]

Can you please do a video on jolliebee adobo rice?

[@missinglink_eth]

Sweet soy and chili oil version is amazing!

[@tommyplays5436]

I need to go shopping.

[@cyurkiw]

How long do the frozen wontons need boiling?

[@farmageddon]

I think it's about 5-6 minutes from frozen. It's better to look at them. They should be floating and be plumped up. You might need to test it out a bit.

[@dodonggoldblum2085]

use Rostip, I think it's also knorr but from Malaysia. I just use that in everything

[@Money-Fast-Plan-a]

Your unwavering dedication is remarkable! 💯 - "In a rapidly changing world, the sole strategy that's destined to falter is avoidance of risk."

[@The_Chef2511]

Another combination that works well if you have extra wontons kicking around is an Italian pesto

[@asquithmainlines699]

I always rate a Chinese restaurant by the flavour of the Wonton soup broth. Sadly only about 2 out of every 8 make a good one that does not need some soya sauce to give it any flavour.

[@canadiansfirst3636]

I rolled my dumplings in corn starch before freezing them. Prevents them from sticking .

[@ryancantcode7773]

After seeing all the ingredients for the dumplings, I ordered takeout. 😂

[@lisathomas1577]

Can you decipher Asian lava toast recipe?

[@lazarosanchez5314]

Can you make miso soup?

[@farmageddon]

For sure! I'll definitely do that video in the future.

[@brucefeks]

Your awesome!!!!!

[@farmageddon]

Thank you!

[@stevetar]

Mama, there goes that man

[@punier]

You should do pf chang's hot and sour soup next

[@farmageddon]

Will definitely do that one in the future!

[@leslieharris9088]

I've been on a quest to make restaurant quality Chinese chicken broth. So far, I haven't achieved the quality of L.A. Chinese restaurants. I have the Chinese bullion, I've made with fresh chicken/ginger/scallion/garlic/shaoxing wine, toasted sesame oil, etc. I haven't given up

[@ofpower]

its good.

[@shortythepresident3913]

Lee Kum Kee brand is very good.

[@aya1566]

could you do a video on nasi goreng?

[@farmageddon]

I'll put that on my list!