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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.

 

 

 


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