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Wonton Soup
This was te first soup I made in school......after that i fell in love with chinese cooking.... Ingredients
- 30 square wonton skins
- 1 egg white, lightly beaten
- 2 tbsp finely chopped scallion, to serve
- Filling
- 6 oz ground pork, not too lean
- 8 oz raw shrimp, shelled, deveined, and chopped
- 1/2 tsp finely chopped fresh gingerroot
- 1 tbsp light soy sauce
- 1 tbsp rice wine
- 1 tsp sesame oil
- 2 tsp scallion
- pinch of sugar
- pinch of white pepper
- 64 oz/8 cups chicken stock
- 2 tsp salt
- 1/2 tsp white pepper
- 1 tbsp chopped cilantro leaves to garnish
Directions
- Mix together the filling ingredients and stir well until the texture is thick and pasty. Set aside for at least 20 minutes.
- Wontons-place a tsp of the filling in the center of the skin. Brush the edges with a little egg white. Bring the opposite points toward each other and press the edges together, creating a flower-like shape. Repeat with the remaing skins and fillings.
- Soup-bring the stock to a boil and add the salt & pepper. Boil the wontons in the stock for 5 minutes or until the skins begin to wrinkle around the filling.
- Serve-put the scallions in the individual bowls, then spoon the wontons and the soup and garnish with the cilantro
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