Monday, August 12, 2013

Wonton Soup

It is simple Chinese soup day.  Here is a wonderfully simple wonton soup that will warm your innards. 

1/2 lb. ground chicken, pork or chopped shrimp
2 tbp. Minced green onion
1 carrot finely grated
1 egg
2 tsp. soy sauce
¼ tsp. ground ginger
1 pkg. wonton wrappers

6 cups of chicken stock
1 stock of celery
1 green onion
¼ tsp. ground ginger
Salt and pepper to taste

Simmer stock with one whole stock of celery, 1 green onion and a small slice of ginger.  Let simmer 30 minutes or so before you put your wontons in.  Take out the celery, onion and ginger and set stock aside.

Chop your green onion as small as you can.  Grate your carrot on the smallest grate on your grater or use a micro

Mix meat mixture completely.  Get a small bowl of water and add a sprinkle of cornstarch in it, you will use this for sealing.   It will seem very wet, bordering on slimy, but it is perfect!  Take your wonton wrappers, and cover them with a damp paper towel so they don’t dry out. 

Place a small amount of the filling in the center of the wrapper.  Fold the wonton wrapper in half making a triangle.  Take the two bottom ends of the triangle and pull the together and pinch them to secure them.  Set them all aside until you have used up the meat mixture. 

To make your stock, heat your stock, celery, onion, and ginger.  Salt and pepper to taste. Bring it to a simmer for 5 minutes. When the celery, onion and ginger are infused, take them out and toss them away.  

Bring your stock to a boil and add one wonton in one at a time.  Keep stirring so they do not stick.  When they rise to the top they are done.  Boil them about 10 to 12 minutes.  Don’t over cook or you will have mushy, slimy wontons.

Serve up a bowl and with a kitchen scissors, but a few pieces of green onion as garnish. 

Have a wonderful Monday.  Be happy and may God bless you and yours.  

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