You are here

Chinese Style Wonton Soup

admin's picture
Ingredients
  Wonton wrappers 16 Ounce (1 Package)
  Ground pork 1 Pound
  Egg 1
  Scallion stalk 1 , chopped
  Chopped ginger 1 Teaspoon
  Dark soy sauce 3 Tablespoon
  Chinese rice wine 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Sesame oil 3 Tablespoon
  Chicken broth 1 Tablespoon
  Chicken broth 3 Cup (48 tbs)
  Cold water 2 Cup (32 tbs)
  Light soy sauce 1⁄2 Tablespoon
  Szechuan preserved vegetable 1 Tablespoon, shredded
  Bok choy 1⁄2 Pound, shredded
  Scallions stalks 2 , chopped
  Sesame oil 1 Pound
Directions

Thaw the wonton wrappers.
Then open the package and cover the wrappers with a damp towel for about 20 minutes before using.
Mix the ground pork with the egg, scallion, ginger, soy sauce, wine, salt, sesame oil, and chicken broth to make the filling.
Put 1/2 tsp of filling in the center of each wrapper.
Moisten the edges of the wrapper with some water and fold over at the center.
Gently press the edges together.
Fold in half again lengthwise and then pull the corners one over the other and press them together with a little water.
A properly wrapped wonton resembles a nurse's cap.
Boil 4 quarts of water in a deep pot or in the wok.
Add the wontons to the boiling water and bring to a boil.
Add 1 cup cold water and again bring to a boil.
Repeat the process twice, each time adding 1 cup cold water and bringing the pot to a boil.
When wontons float to the surface again, they are ready.
Use a strainer to dish out 5 or 6 wontons into each soup bowl.
Heat 3 cups of chicken broth with 2 cups cold water.
Add the soy sauce, Szechuan preserved vegetable, and bok choy pieces and cook for about 1 minute.
Garnish with chopped scallions and sesame oil.
Ladle the soup with some bok choy shreds into each bowl so that the wontons float up.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Pork

Rate It

Your rating: None
4.286665
Average: 4.3 (15 votes)