| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Chinese, Soups |
6 |
Servings |
INGREDIENTS
| 1 |
|
Quartered whole chicken |
|
|
Water |
| 1 |
oz |
Piece pork tenderloin |
| 6 |
|
Stalks celery cut on the diagonal |
| 1 |
|
Diced large onion |
| 1/4 |
|
Head cabbage thinly sliced |
| 3 |
|
Carrots cut on the diagonal |
| 2 |
|
Diced potatoes |
| 1 |
tb |
Soy sauce |
| 2 |
|
Green onions finely chopped |
| 2 |
|
Eggs slightly beaten |
|
|
Wonton wrappers |
| 1 |
|
Egg white slightly beaten |
INSTRUCTIONS
Place chicken and pork in a pot. Cover with water, bring to a boil. Add
celery, onion, cabbage, carrots, potatoes and soy sauce. SImmer about 2
hours. Remove pork, chop finely. Debone and skin chicken and chop finely.
Combine pork and chicken with green onions and eggs. Mix thoroughly. Place
1 heaping teaspoon of mixture in center of each wonton wrapper. Brush edges
of wrapper with egg white. Fold in half to form a triangle, pressing edges
together to seal tightly. Cover with damp cloth while filling remaining
wontons. While soup is simmering, carefully drop in wontons. Bring back to
boil, then simmer until wontons become transparent. Season to taste with
soy sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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