Update my dinner status, I'm making this tonight.
6 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 30 Won ton filled according to
- 1 c Roast pork, sliced
- 1 qt Chicken and pork stock [Or
- 2 Stalks green onions, minced
- 1 ts Sesame oil [The dark,
Preparation
You can fiddle with the ingredients to your hearts content. Roast pork is available at Chinese markets and you could probably get it to go at Chinese restaurants. Or try meat from good ol American BBQ ribs, slivered. Or thinly sliced raw chicken. Or thinly sliced shrimp or scallops. Or no meat at all... Yield: 4 servings PREPARATION: Prepare won ton filling and wrap as in won ton recipe. Heat stock. COOKING: Bring a pot of water to a boil. Add won ton and boil for 4 to 5 minutes. Remove won ton with bamboo skimmer or slotted spoon and transfer to soup bowls. Garnish with roast pork and green onions. Pour heated stock over won ton. Drizzle sesame oil over won ton and serve. DO-AHEAD NOTES; Wrap and freeze won ton. Drop frozen won ton directly into boiling water and boil for 5 to 6 minutes. COMMENTS: Unless youre Chinese you probably dont know what won ton means. "Won" means cloud and "Ton" means swallow. Since won ton wrappers are light and fragile as clouds, biting onto won ton is like swallowing a cloud. From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975. Posted by Stephen Ceideburg; February 27 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
