| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | 4 | Servings | |
INGREDIENTS
| 1/4 | lb | Ground pork (125 g.) |
| 1/4 | lb | Shrimp, finely chopped (125 g.) |
| 1 | Thin slice root ginger, crushed | |
| 1 | tb | Soy sauce |
| 1/2 | ts | Salt |
| 1 | Clove garlic, crushed | |
| Few drops of sesame oil | ||
| 16 | Wonton wrappers (recipe follows) | |
| 1 | Egg, lightly beaten | |
| Boiling, salted water | ||
| 4 | c | Chicken stock (1 litre) |
| 2 | Scallions, finely cut | |
| 2 | c | Flour |
| 1 | ts | Salt |
| 1 | Egg | |
| Water | ||
| Cornstarch |
INSTRUCTIONS
WONTON WRAPPERS Sophia: Here is a recipe I have for Wonton soup - UNTRIED! From the book: Wonderful ways to prepare Chinese meals by Leslie Prow Serves:4 Cooking Time: 15-18 minutes Combine pork, shrimp, ginger, soy sauce, salt, garlic, and sesame oil in a bowl and mix well. Place a teaspoon of the mixture slightly below center of a wonton wrapper and brush the edges of the wrapper with egg. Fold wrapper in half to make a triangle and press edges to seal, excluding any air. Moisten the two edges of the triangle with egg, bring toether and pinch to seal. Drop wonton into boiling, salted water and cook for 10 minutes. Meanwhile, bring stock to boil in pan, reduce heat and simmer for 2-3 minutes. Lift out wonton, place 4 in individual bowls and add the chicken stock, garnish with chopped scallions and serve. Wonton Wrappers - makes 40-50 wrappers: Sift flour and salt together into a bowl, make a well in the cener and add the egg and 2 tablespoons of water, mix well, gradually add more water until a pliable dough, then knead until smooth. Lightly dust a board with cornstarch, divide dough into two pieces and roll out each piece, until paper thin. With a sharp knife, cut into 2 1/2 inch precise squares. Cover with a damp cloth until ready for use. Wrappers, dusted with cornstarch, stacked and sealed in plastic film or bag, can be frozen. Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Colleen Strong <Colleen.Strong@LHSC.ON.CA> on Wed, 15 Jan 1997.
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