member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to SweetPeach3613      

Recipe Categories:

    ~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.









 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |