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Wonton Soup

Source of Recipe

Alan Leonetti


List of Ingredients

1 1/2 lbs ground pork
8 medium cooked shrimp (chopped)
12 medium cooked shrimp (whole, or more)
1 cooked pork chop (thinly sliced strips)
1 chicken breast, cooked or fried (thinly sliced strips)
1/2 lb sliced mushrooms
1 can sliced water chestnuts
1 teaspoon chopped gingerroot
1 egg (beaten)
2 hard-boiled eggs, sliced
1 teaspoon sherry wine
1 teaspoon soy sauce
3 tablespoons sesame oil
2 tablespoons italian flat leaf parsley (minced)
1 teaspoon garlic powder
7 cups chicken broth
1 package snow peas (optional)
1 bunch scallion (thinly sliced)
salt and pepper
egg roll wraps (makes larger wontons)


Recipe

Heat a large non-stick skillet over medium-high heat until hot.
Add ground pork& brown until no longer pink.
Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, 2 tablespoons minced flat-leaf parsley, garlic powder, 4 thinly sliced scallions, salt & pepper to taste.
Continue cooking 3 to 5 minutes.
Add the cooked chopped shrimp.
Remove from heat, mix thoroughly & allow to cool slightly.

That is your filling for the wontons.


Place a small amount of water into a small bowl to use for sealing the wontons.
Place a tablespoon or more of the filling into the center of each wrapper.
Moisten edges with water, fold up corner of wrapper over the filling& press firmly to seal.
It will look like a triangle.
Hold filled wonton by the tip with the longest side down.
Gently wrap corners around filled part, moisten with water& gently pinch to seal.
The finished wonton resembles a nurse’s hat.
Set wontons aside on an oiled plate& continue with remaining wontons.
The reason for oiling the plate is to prevent wontons from sticking.
Place the chicken broth& 2 tablespoons of sesame oil into a large pot& bring to a light boil.
Add sliced mushrooms, sliced water chestnuts& snow peas.
Add wontons individually & cook until they float, about 1 or 2 minutes.
Ladle soup into individual large soup bowls with as many wontons per person as desired.
Top with strips of pork, strips of chicken, as many whole cooked shrimp as desired, & several slices of hard-boiled egg.
Garnish with sliced & cut up pieces of scallions & Italian flat-leaf parsley on top & serve.