Thursday, February 20, 2014

Wonton Soup

Wonton Soup

For the wonton
3/4 lb of ground pork (if you like do half pork half shrimp)
1/2 t cornstarch
2 finely chopped green onion
1 T of soy sauce
1 t of minced fresh ginger
1 t of sesame oil
1 t of sugar

Mix all the ingredients in a bowl to paste refrigerator for at least 1 hour
25 wonton wrappers, place 1 t of the filling in a wrapper bush edges with beaten egg
And pinch edges to seal, you can also wrap like tortellini as what I did. Repeat the remaining.

For the soup
25 wontons
1 box (32 oz) chicken broth (if you like more broth you can add more but make sure you adjust the flavor)
1 small pkg of wonton soup (sell at the Asian store)
1 t thinly sliced ginger
1 to 2 green onions for garnish
1 to of sugar
1 t to T of soy sauce
2 small head of baby bok choy cut in to 4 parts

The trick about wonton soup is not to boil the wonton with the soup (the wonton skin will fall apart) or bok choy
Steam 25 wontons, spray with cooking spray onto the steamer so it won’t stick for 20 minutes, the meat should be done. Take the wontons out and set aside.
Steam the bok choy for 5 minutes then take it out.
In a soup pot add chicken broth, wonton soup mix, ginger, sugar, and soy sauce bring to a boil
Taste and adjust the saltiness to your taste, turn the heat off add green onions.
When ready to serve put few steam wontons and baby bok choy in a soup bowl pour hot broth enough for 1 serving into the soup bowl.
Note you can add cook Chinese sliced bbq pork, or cook egg noodle to this soup when ready to serve.


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