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Won Ton Soup
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Won Ton Soup Ingredients
1/2 lb Ground
pork
1 tb Dry
sherry
36 Wonton wrappers
Sprinkling black
pepper
5 c
Chicken stock
1 ts
Ginger
; minced
2 c
Spinach
leaves
1 ts Scallions; finely chopped
SEASONINGS
1 tb
Cornstarch
dissolved in 4 T.
1 1/2 tb Light
soy sauce
2 ts
Sesame oil
1 pn
Sugar
Instructions for Won Ton Soup
March chop the ground meat a few times to loosen formation. (with the ground meat on the chopping board, take a knife and chop-chop a bit.) Place in bowl and add seasonings. Mix until smooth. Divide roughly into 36 portions and wrap in wonton wrappers. Bring 5-6 cups of water to a boil in a large pot; turn heat to medium high, drop in wontons, and stir gently. When water boils again, add 1 1/2 cups cold water. When it boils again, add another 1 1/2 cups cold water. When this comes to a boil the third tim, let it boil for about 2 minutes. The wontons are cooked when they float to the top. Repeatedly adding the cold water serves two purposes; it gives the wontons enough time to cook as well as rinising them. After boiling, the wontons may be covered and stored 2-3 days in the refrigerator. Submerge in cold water to separate before adding to soup. When ready to eat, bring stock to a simmer and drop the wontons into it. Add the torn spinach and when the stock comes to a boil, lower and simmer for about 2 minutes. Filling may be varied by decreasing meat and adding a proportionate amount of diced fresh shrimp. You can also use crabmeat. Any leafy green vegetable can be used in place of the spinach as well as sliced presoaked Chinese mushrooms and shredded meat such as chicken, pork or ham. Recipe by: Key to Chinese Cooking - Irene Kuo Posted to recipelu-digest Volume 01 Number 540 by "tess@shore.intercom.net"
on Jan 16, 1998
Main Ingredient:
Chicken
Cuisine:
Chinese
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Ingredient Insight - look inside this recipe
Chicken Stock
Cornstarch
Ginger
Pork
Seasonings
Sesame Oil
Sherry
Soy Sauce
Spinach
Sugar
Chinese
Soups
Corn
Chicken
Sesame
Scallion
Sherry
Soy Sauce
Ginger
Spinach
Lunch
for
flavor
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cooking for ms and fun
by
nancyibates1965
townsendtom
on Jan 17 2007 11:40AM
Very good. Of course, the end-result quality this recipe heavily depends upon what type of chicken stock is used.
admin
on Sep 17 2004 7:05PM
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