So, we worked again today

[walton_eats]

And by the time we got home, I didn't really feel like cooking. Fortunately, I had planned ahead, and I had all the makings for Wonton Soup at hand, in the freezer and the refrigerator.



Filling for wonton:

1/2 lb raw shrimp; shelled, deveined and minced
1/2 lb ground pork
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1 1/2 tablespoons soy sauce
3 tablespoons thinly sliced scallions
1 teaspoon grated fresh ginger
1 tablespoon rice wine
1 teaspoon sugar
2 teaspoons sesame oil
1 egg white, beaten
1 tablespoon cornstarch

1 package wonton wrappers (approx 48)
1 tsp cornstarch dissolved in 2 tablespoons of water.

Mix filling ingredients together thoroughly. Chill for at least 1 hour.

Lay wonton wrapper down in a diamond. Put a scant teaspoon of filling into the center of the wonton wrapper. Dip your finger into the cornstarch and water and moisten two upper congruent sides of the diamond. Bring the bottom corner to its opposite corner and press to seal. Fold the tip of the triangle over and bring the left and right corners together, pinching to seal. Repeat with wonton wrappers and filling until done.

At this point, you can place the wonton on cookie sheets and freeze. Once they are frozen, they can be placed in Ziploc bags and stored until ready to use.

Assemble the soup:

4 quarts Chinese chicken stock (see recipe below)
2 baby bok choy, cut into 1" pieces
1/2 can straw mushrooms
1/4 lb button mushrooms, sliced
2 large carrots, peeled and sliced on the diagonal and blanched
2 green onions, thinly sliced
1/4 lb snow peas, trimmed
1 teaspoon sesame oil
Salt to taste
2 dozen frozen wonton

Bring chicken stock to a simmer, then add vegetables (except for green onions), sesame oil and salt. In a separate large pot, bring about 4 quarts of water to a boil. Drop wonton in a dozen at a time and simmer until done, about 5 minutes. Remove with a slotted spoon and add to soup. Repeat with remaining wonton until done. Taste and adjust for seasonings, then add green onions and serve.

Optional additions (add to broth and simmer according to cooking times): chicken breast cut into thin slices, slices of Chinese barbecue pork, raw shrimp or prawns, thin slices of beef, thin slices of Chinese black mushroom (shitake). bamboo shoots, sliced water chestnuts.



Chinese chicken stock:

2 whole chickens, cut into pieces, fat and skin removed
6 large slices fresh ginger
6 scallions, cut into 2" pieces
5 star anise
Water to cover

Put all ingredients into a stockpot and bring to a boil. Cover and simmer at least three hours. Strain broth and reserve chicken meat for chicken salad or some other use. Chill overnight, then skim fat from top of stock. At this point stock can be frozen in portions.

x-posted to food_porn

Comments

[anmorata.livejournal.com]

Yum. :)

Quick question: do you brown the ground pork ahead of time, when making the mix?

[klwalton.livejournal.com]

No. Everything was raw going into the filling. There's so little filling in the wonton that cooking it for those few minutes in tne boiling water dooks everything perfectly.

[klwalton.livejournal.com]

*sigh* I *am* tired.

dooks = *cooks*

eek

[anmorata.livejournal.com]

That's okay. I meant to say 'filling' and said 'mix', and I've suddenly forgotten how to divide polynomials, despite learning it today, and despite a nap earlier. Grog.

[klwalton.livejournal.com]

:):)
Grog

I grok :).

[cassidyrose.livejournal.com]

That looks beautiful.

Wonton soup was a favorite of mine and I love it when I can get it veggie. I should modify your recipe and let you know how it turns out.

[klwalton.livejournal.com]

I'll bet mushrooms would make a great substitute, and maybe some minced carrot and turnip?

[klwalton.livejournal.com]

Oh, and a really nice vegetable stock! :)