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Post by :mistymary43
Category :Learning Kitchen
Author :Unknown
Date :November 2011
Read :2483
Click below to download : Asian - Soup Won Ton Soup By Sha88 (Format : PDF)
Asian - Soup Won Ton Soup By Sha88
Ingredients: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 - This is much more than is needed for 4 cups of broth. Making wantons is a bit tedious,so I've always made lots of them in a batch, and then used the extras with fresh soup. You should adjust the quantity of soup to match what you want.
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.
Copyright (C) 1995 Clifford Neuman
NEXT BOOKS
1 pkg frozen wonton wrappers, thawed 1 egg, beaten 3 oz ground chicken, veal or pork or a mixture 1/2 can water chesnuts, minced 2 green onions minced 2 cloves garlic, minced salt and pepper soy sauce Combine meat, water chesnuts, onions and garlic with salt, pepper and a dash of soy sauce and the egg yolk.Mix well. Take a wonton skin and dip finger into egg white and spread a little on edges of skin. Fill with approx 1 tsp filling and fold wonton into triangle and press to seal. Cook in simmering water for 10 minutes and add to
Asian - Soup Wonton Soup By Marli
PREVIOUS BOOKS
1/4 lb. raw shrimp, shelled, deveined and rinsed 1/4 cup water chestnuts 1/2 lb. ground pork, chicken or turkey 2 tsp. oyster sauce 1/2 tsp. salt 4 green onions, minced (green parts only) wonton wrappers Chop shrimp finely. Plunge the water chestnuts into boiling water briefly to remove the tinny taste; refresh in cold water and chop coarsely. Mix all ingredients except wrappers together. Place a scant teaspoon of filling into the centre of a wonton wrapper; gather edges and pinch together to make a "waist". Place finished wontons on tray that has been dusted with cornstarch or flour. These freeze
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PREVIOUS 10 BOOKS
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RANDOM 10 BOOKS
- Asian - Soup Wonton Soup By Marli
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- Asian - Tofu - Steamed Tofu With Vegetables
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