Wonton soup

Wonton soup by Salpy Rozario

Filling:
1 lb ground pork or chicken (you can also use Shrimp)
1 tbl soy sauce
… 1 tbl oyster sauce
1 tsp sesame oil
1 tsp rice wine vinegar
1/2 tsp sugar
3 green onions, finely minced
1 teaspoon cornstarch
2 dashes of white pepper
2 cloves garlic, mashed
1 tsp ginger

Soup:
4 1/2 – 5 cups chicken stock
green onion, thinly sliced, as desired
a few drops sesame oil
1 inch piece of ginger sliced
1 clove garlic, cut into pieces
1 tsp soy sauce
4 Crimini mushrooms
1 small pack of enoki mushroom
Baby bok choy
water for boiling the wontons
Combine all the filling ingredients in a bowl, mixing well. : Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center. Fold the won ton wrapper in half forming a triangle, making sure the ends meet. Press down firmly on the ends to seal. . Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurses cap.

Boiling the won tons:
Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 – 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.

To make the soup: bring the chicken stock to a boil. Add the ginger and garlicAdd the won tons and bring the soup back to a boil. Add the green onion, the mushrooms and the bok choy. Remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.

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