Name: Wonton Soup
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

The man who studies theology, and especially he who studies dogmatics, might watch carefully whether he increasingly does not think in the third rather than the second person. You know what I mean by that. This transition from one to the other level of thought, from a personal relationship with God to a merely technical reference, usually is exactly synchronized with the moment that I no longer can read the word of Holy Scripture as a word to me, but only as the object of exegetical endeavors. This is the first step toward the worst and most widespread ministers’ disease. For the minister frequently can hardly expound a text as a letter which has been written to him, but he reads the text under the impulse of the question, How would it be used in a sermon?

Helmut Thielicke

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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