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Wonton Soup
* Exported from MasterCook *
Wonton Soup
Recipe By : Iris Dunaway
Serving Size : 6 Preparation Time :2:00
Categories : Chinese Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound ground pork
36 won-ton wrappers
5 cups chicken broth
2 cups spinach leaves -- torn coarsely
salt or light soy sauce to taste
-----seasonings----
1 1/2 tablespoons light soy sauce
1/8 teaspoon sugar
1 tablespoon dry sherry
sprinkling black pepper
1 teaspoon ginger, peeled -- minced
1 teaspoon scallions -- finely chopped
1 tablespoon cornstarch dissoved in 4 TBS stock/water
2 teaspoons sesame oil
Preparing the wontons: March-chop the ground meat a few times to loosen
its formation. Put it in a bowl and add the seasonings; mix until
smooth. Divide roughly into 36 tiny portions and wrap them in the wonton
wrappers. (Wet edges of wrappers all around, place a small teaspoon of
mixture in center. Bring all four sides together into a point to make a
good seal.)
Bring 5 to 6 cups water to a boil in a large pot; turn heat to medium
high, drop in the wontons, and stir gently. When the water boils again,
add 1 1/2 cups cold water; when it comes to a boil again, add another 1
1/2 cups cold water. When it comes to a boil this time, let it boil for
about 2 minutes. The wontons are cooked when they float to the top.
Repeatedly adding cold water serves two purposes; it gives the wontons
enough time to cook as well as rinsing them, since filled wontons should
not be rinsed after cooking as noodles are.
After boiling, the wontons may be covered and stored 2 or 3 days in the
refrigerator. Submerge them in cold water to separate them before adding
them to soup.
Completing the soup: When ready to complete the soup, bring the stock to
a simmer over medium heat and drop the wontons into it. Add the torn
spinach, and when the stock comes to a boil, turn heat to medium low and
simmer for about 2 minutes. Season to taste with salt or light soy
sauce. Serve from a tureen or in individual bowls. Let each individual
put a few more drops of sesame oil in their serving.
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NOTES : I make these with ground turkey and they are good.
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