Wonton Soup
By: Anonymous
Published: Friday, January 1, 2010 - 12:26am

Ingredients




1/2 pound ground pork
Wonton wrappers about 40
5 cups chicken stock
2 cups spinach leaves, torn coarsely
Salt or light soy sauce to taste
1 1/2 tablespoons light soy sauce
1/8 teaspoon sugar
1 tablespoon dry sherry or cooking wine
Black pepper, to taste
1 teaspoon ginger
1 teaspoon finely chopped scallions
1 tablespoon cornstarch, dissolved in 4 tbsp. of chicken sto
2 teaspoons sesame oil

Preparation

1 Combine the flour, salt and baking powder; then add the water little by little until mixture resembles a coarse meal soft but not too wet. Depending on the flour, you may have to use a little less or more water. 2 COMPLETING THE SOUP: 3 Bring stock to a simmer medium heat, and drop wonton into it. Add torn spinach, and when stew comes to a boil, turn heat to low and simmer for about 2 minutes. Season to taste with light sauce or salt. 4 Form it into a ball and a floured surface work and knead it about 5 minutes. Dusting with flour when necessary, until dough is smooth and no longer sticky. Cover with a damp cloth and let it rest for 30 minutes. Divide dough in half. Cover 1 piece with damp cloth and roll the other into a thin sheet on a floured surface so it's about 9 1/2 inches wide, 18 inches long and 1/16 inches thick. 5 Dust the surface of the dough generously with cornstarch. Trim the edges and cut the sheet crosswise into 6 3 inch strips. Stack the strips and cut crosswise 3 times to make 3 inch squares. Repeat with the other piece of dough. You'll get 36 to 40 sq. wrappers. 6 Don't waste the scraps cut them into small pieces and deep fry, them until lightly brown. They're good sprinkled over a creamy soup or just as is a small munch sprinkled with a little salt. 7 Well dusted with cornstarch, stacked and tightly wrapped in aluminum foil. Wonton wrappers keep in refrigerator for about 1 week; frozen they keep for months. Defrost thoroughly before using. 8 Bring 6 cups of water to a boil in a large pot. Turn heat to medium high, drop in the wontons, and stir gently. When water boils again. Add 1 1/2 cups of cold water, when it comes to a boil again add another 1 1/2 cups of cold water. 9 When water comes to a boil third time, let it boil for about 2 minutes. The wontons are cooked they float to the top. 10 Repeatedly adding cold water serves 2 purposes; it gives wontons enough time to cool well as rinsing them, since wontons should not be rinsed after cooking as noodles. 11 After boiling, the wontons be covered and stored 2 to 3 in the refrigerator. Submerge them in cold water to separate them before adding them soup.

About


NOTE: Diced fresh shrimp may be used in place of grooves pork.

Comments:
Anonymous

Hi,
You dont say how to mix the contents or how much should go into each wonton