| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Seafood |
Chinese |
|
6 |
Servings |
INGREDIENTS
|
|
—Wonton Filling— |
| 1/2 |
lb |
Ground pork |
| 1 |
tb |
Thin soy sauce |
| 2 |
ts |
Shao hsing wine |
|
|
Freshly grated black pepper; to taste |
| 1/2 |
ts |
Grated ginger |
| 1/4 |
ts |
Minced garlic |
| 1 |
tb |
Cornstarch; dissolved in |
| 3 |
tb |
Water |
| 1 |
ts |
Sesame oil |
| 1 |
|
Square wonton wrappers |
|
|
Egg wash |
| 1 |
lb |
Pork neck bones; chopped into large pieces |
| 2 |
lb |
Fowl; chopped into large pieces |
| 1 |
|
Smithfield ham bone |
| 1 |
|
Chinese dried fish; (if available) |
| 4 |
|
Pieces ducks feet |
| 6 |
|
Dried chicken wings |
| 1 1/2 |
lb |
Combined coarsely chopped celery, carrots, onions, scallions |
|
|
Few drops yellow food coloring |
| 1 |
ts |
Msg; (optional) |
| 2 |
c |
Bok choy leaves; cut in 1/2" julienne |
| 1/2 |
c |
Chinese roast pork; slivered |
INSTRUCTIONS
BROTH
To Make The Wontons: In a bowl combine all the filling ingredients. Open
the wonton wrappers and keep them under a dampened cloth. Place a wrapper
on a surface with a corner pointing toward you. Brush the egg wash along
the four edges of the wrapper. Place a second wrapper on top and press the
edges together to seal. Put 2 teaspoons of filling on the center of the
wrapper. Pick up the corner closest to you and fold the wrapper over the
filling, making a triangle with the long side at the bottom, closest to
you. Press down on the edges to seal in the filling while at the same time
pushing out any air. Put egg wash on the top of the left tip and the bottom
of the right tip. Keeping the wonton flat on the surface, bend the tips
toward you and cross them, putting the right tip on top of the left tip.
Squeeze together to seal. Repeat with remaining filling. Reserve prepared
wontons on a tray covered with a cloth. You can keep formed wontons in your
refrigerator for up to 3 hours, or, to keep them longer, freeze them on the
tray and, when frozen, knock tray on edge of table to loosen them and put
them into plastic bag, seal it and return them to the freezer. They will
keep for up to 1 month. To Make The Broth: Heat 1 gallon or water to a boil
in a stockpot. Add pork neck bones, fowl, ham bone, dried fish, ducks feet,
chicken wings, celery, carrots, onions and scallions. Bring to a boil and
simmer 1 1/2 hours, then drain. To drained stock add yellow food coloring,
msg, wontons, bok choy, and slivers of pork. Simmer for 10 minutes and
serve.
Yield: 6 to 8 servings TASTE SHOW #TS4907
Recipe by: David Rosengarten
Posted to MC-Recipe Digest V1 #814 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
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