September 08, 2011

Wonton Soup

Recipe: Wonton Soup云吞汤
Serves: 2 (about 10 - 12 wontons per person)
Ingredients
  • 100g ground pork
  • 20 - 24 pcs thin wonton wrappers
  • 3 cups chicken stock
  • 2 - 3 stalks choy sum, washed and drained (chopped into 2 - 3 equal portions)
  • 1 stalk spring onion (cut to separate geen and white part)
Ingredients A
  • 1½ tsp. soy sauce
  • 1/8 tsp. salt
  • 1/8 tsp. sugar
  • 1 - 2 drops sesame oil
  • dash of pepper
  • 1¼ TBSP ginger & onion water
Ingredients B
  • 40g shrimps (meat), finely chopped
  • 20g water chestnuts, finely chopped
Ginger & Onion Water
  • spring onion (white part), finely chopped
  • 1 TBSP grated ginger
  • 3 TBSP water
  • * Combine spring onion, grated ginger, and water in a small bowl. Leave aside for 15 - 30 minutes. Then, use as ginger & onion water.
Garnish
  • spring onion (green part), chopped diagonally
Measurements: tsp. = teaspoon | TBSP = tablespoon
Preparation
  • 1. Put ground pork in a medium bowl. Thoroungly combine all ingredients A with ground pork.
  • 2. Mix shrimps of ingredients B into the filling mixture step 1.
  • 3. Combine water chestnuts of ingredients B into the filling mixture evenly.
  • 4. Work with one or two wonton wrapper ar a time, keeping the remainder covered with a clean, damp towel to prevent from drying out. Place heaped teaspoonfuls of filling mixture on the center of a wonton wrapper.
  • 5. Fold in half diagonally to wrap wonton into a triangle.
  • 6. Press the two side edges towards the point of the center edge. Hold and press firmly to secure the seal.
  • 7. One wonton is finished wrapping.
  • 8. Repeat wrapping until all filling is used up.
  • 9. Cook wontons in rapidly boiling water for 2 minutes. Bring stock to a boil in a separate pot. Season stock with salt and pepper if necessary. Transfer wontons with a slotted spoon to the rapidly boiling stock, and let cook for 2 minutes or until wontons float on the surface.
  • 10. Add choy sum to simmering stock and let cook until just tender but still crisp, about 1 minute. Turn off the heat.
  • 12. Divide wontons and veggie into serving bowls. Garnish with the chopped spring onion and pour simmering stock over. Sprinkle wonton soup with some pepper (optional) and serve immediately.
  • Notes
  • The filling ingredients can be varied to include other seafood ir types of mince.




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