Wednesday, February 2, 2011
Homemade Wonton Soup
Enjoying dinner with Mark while the boys are sound asleep.
* 1 bunch green onions, finely chopped
* 1 pound ground pork
* 16 uncooked medium shrimp, peeled, deveined & finely chopped (optional)
* 1 tablespoon sesame oil
* 1 tablespoon soy sauce
* 1 tablespoon grated fresh ginger
* 1 egg
* 1/2 teaspoon ground black pepper
* 1 (16 ounce) package wonton wrappers
* 8 cups chicken broth
(you can make your own or use store bought salt free broth)
Veggies & Extra Seasonings - Toppings
* 1 medium head bok choy, torn into 2-inch pieces or fresh spinach
* 16 snow peas
* 1/2 cup dried blank fungus (use the black strips you can get it at any Asian super market) - soak in warm water for 15 minutes and add to your broth
* 1 dash soy sauce, or to taste (optional)
* 1 dash sesame oil, to taste (optional)
* 1 teaspoon green onions (optional)
* Wonton Noodles (cook for 1 minute and drain and transfer to a big bowl then top with dumplings, veggies and broth
1. Add all the ingredients for the dumplings in a big bowl and blend well.
2. Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal. Or you can wrap like a little purse...it's easier and faster.
3. Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir bok choy, and reserved sliced mushrooms and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.