43
Owner’s Manual
Wonton Soup
Serves: 6
Ingredients:
Soup:
8 cups chicken broth
1 small carrot, shredded
1 onion, diced small
2 garlic cloves, minced
1 1-inch piece of ginger, minced
3 scallions, finely minced
4 ounces ground pork
Wonton Mixture:
25 pieces wontons
6 ounces ground pork
2 scallions, minced
1 onion, finely chopped
⅛
teaspoon freshly ground
black pepper
1 clove garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1 egg white, lightly beaten
Directions:
1.
For the mixture filling, in a bowl, mix ground pork, onion, ginger, scallions,
soy sauce, and fresh ground black pepper.
2. Wrap with plastic and place in freezer for 10 minutes.
3. Line a sheet pan with parchment paper.
4. Place one wonton skin on a clean working surface with one point of the
wrapper facing toward you.
5.
Place 1 teaspoon of the mixture filling in the middle of the wonton wrapper.
6. Brush the edges of wonton skin with water and fold into a triangle. Press
down to seal, and then brush the corners with water and fold over the ends
with your finger and press to seal. Place each wonton on the sheet pan.
7. Cover wontons with a damp paper towel. Repeat until all wontons are
done. Refrigerate for 3 hours.
8. Remove, and then cover with plastic before cooking.
9.
Heat the Wok to 425˚F and add oil.
10. Once oil is hot, add ground pork, onions, garlic, and ginger to Wok.
Cook for 4 to 5 minutes. Do not allow pork to brown, but cook completely.
11.
Add the chicken broth, bring broth up to a boil, and then lower heat to
175˚F and simmer for 30 minutes. Strain the soup, if you wish.
12.
Place wontons in Wok and broth. Bring heat up 425˚F. Cook wontons
for 4 to 6 minutes or until all are cooked through.
13. Serve soup on the side with the wontons or use the soup “as is” and add
cooked (boiled separately) wontons and carrots before pouring into bowls.
Garnish with scallions.
