~Wonton Soup~ (Wok Cooking)
Source of Recipe
A Taste of China
List of Ingredients
6 ounces pork, not too lean, coarsely chopped
4 ounces peeled prawns (shrimps) finely minced
1 teaspoon light brown sugar
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon light soy sauce
1 cup finely chopped spring onions (scallions)
1 teaspoon dinely chopped fresh ginger
24 ready-made wonton skins
3 cups Basic Stock**
1 tablespoon light soy sauce
finely chopped spring onions to garnish
Recipe
1- In a bowl, mix the pork and prawns with the sugar, wine or sherry, soy sauce, spring onions and ginger. Blend well and leave to stand for 25 to 30 minutes.
2- Place about 1 teaspoon of the filling at the center of each wonton skin.
3- Wet and join the edges of each wonton, ressing down with your fingers to seal, then fold each wonton over.
4- To cook, bring the stock to a rolling boil in a wok or saucepan, add the wontons and cook for 4 to 5 minutes. Season with the soy sauce and garnish with the spring onions.
Serves 4
**BASIC STOCK:
1 1/2 pounds chicken pieces
1 1/2 pounds pork spareribs
15 cups cold water
3-4 pieces fresh ginger, unpeeled and crushed
3-4 spring onions (scallions) each tied into a knot
3-4 tablespoon chinese rice wine or dry sherry
1- Trim off any excess fat from the chicken and spareribs and chop them into large pieces.
2- Place the chicken and spareribs into a large pot with the water. Add the ginger and spring onion knots.
3- Bring to a boil and using a sieve, skim of the froth. Reduce the heat and simmer, uncovered, for 2-3 hours.
4- Strain the stock, discarding the chicken, pork, ginger and spring onions. Add the wine or sherry and return to boil. simmer for 2-3 minutes. Refrigerate the stock when cool. It will keep for up to 3-4 days . Alternatively, it an be frozen in small containers and defrosted when required.
|
|
member logon
