posted by sha88 04-18-99 2:15 PM
Wonton Soup
Wontons:
100 Wonton Skins (two packages)
1 Egg beaten
Filling:
1 lb. Ground Pork
3/4 Inch Fresh Ginger (chopped to consistency of coarse bread crumbs)
4 Scalions (chopped to size of match heads)
3/4 tsp. Ground roasted Szechwan Pepper
1/2 tsp. Salt
1 tbsp. Corn starch
2 tbsp. Soy sauce
2 tsp. Sesame oil
1 Egg white
Soup:
4 Cups Chicken Broth
2 tbsp. Soy Sauce (1/2 tbsp. per cup of broth)
1/2 tsp. Hot pepper flakes in oil (1/8 tsp. per cup)
Black pepper to taste
4 Green onions (chopped finely)
Makes 100 Wontons -
Mix the ingredients for the filling thoroughly. Add 3/4 tsp. of the filling to each wonton skin, and roll the skin diagonally until reaching a little past the center of the skin. Twist the ends, moisten with the beaten egg, and pinch the ends together.
Bring a large pot of water to a boil. Cook 20 wontons at a time. Drop 20 wontons into pot, and after a few seconds, stir carefully with strainer to loosen any that are stuck to bottom. When water is boiling again, wait 2-3 minutes, then pour in enough cold water to stop the boiling.
When boiling again, cook 2 minutes longer. Remove wontons with wire strainer/spoon.
Heat the broth, add the other ingredients.
To serve, place the desired number of wontons in a bowl, pour the soup over the wontons, and garnish with the green onion.
Freeze remaining won tons for later use.
Copyright (C) 1995 Clifford Neuman