Great Hot Recipes
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WON TON SOUP
--Filling:--
1/2 lb. lean ground pork
1 green onion (including top), minced
1 tbsp. dry sherry
1 tsp. sesame oil
1/2 tsp. sugar
1/4 tsp. salt
Pinch white pepper
2 dozen won-ton wrappers
Beaten egg
1 1/2 qt. water
1 1/2 qts. rich chicken broth, or
chicken bouillon
Dash sesame oil
Chopped green onion
--Optional Toppings:--
Boiled prawns Snow peas Black mushrooms Sliced water chestnuts Bite size pieces of Chinese cabbage or Fresh spinach Combine filling ingredients; mix well and set aside. Pour chicken broth in pan to reheat; skim off any fat and season with salt and pepper. Cover and simmer over very low heat until ready to serve. To assemble, spoon about 1 teaspoon filling in center of won-ton wrapper, brush edge with beaten egg, and fold over into a triangle shape, sealing edges. To cook, bring water to a boil and drop in won-tons. When water begins to boil, add another 1 cup water to reduce the temperature. When water reaches second boil (approximately 3 minutes) and won-tons start to float, remove them with a strainer and transfer to a large soup bowl or tureen. To serve, pour hot chicken broth over won-tons; sprinkle with sesame oil and chopped onion. Garnish with your favorite topping. NOTE: Don't overcook won-tons or the noodle quality and texture will be lost. Don't allow water to come to a rolling boil because this might cause wrappers to break. Won-ton may be cooked ahead of time. Drain well and mix with one tablespoon oil until serving, or cover with cold water and refrigerate.
WON TON SOUP
1 1/2 c. flour
1 tsp. salt
1 egg, slightly beaten
1/2 c. water
1/2 lb. cooked pork, chicken or shrimp
1/2 tsp. salt
1/2 c. shredded cooked ham or chicken
Dash of pepper
2 tsp. minced green onion
2 qt. boiling salt water
4 c. chicken broth or bouillon
1/2 c. minced celery
1 c. lightly packed raw spinach
leaves (stems removed)
Mix flour and salt. Add eggs and water; mix well. Turn out on floured board. Knead to make a soft smooth dough. Cover with a clean towel and let set 15 minutes. Roll out paper thin into a rectangle about 8x12 inches. Sprinkle with more flour as needed to prevent dough from sticking. Cut into 24 (2 inch) squares. Leave on board while preparing meat mixture, chopped very fine. Mix in salt, pepper and onion. Place a spoonful of dough mixture in center of each square of dough. Fold diagonally in half; press edges firmly together to seal. Drop in boiling water. Cook 15 minutes. Drain; keep warm. Meanwhile, prepare soup by putting bouillon in a saucepan. Add celery and bring to a boil. Reduce heat and cook 5 minutes. Add ham and spinach leaves. Cook 1 minute longer. Put 4 won tons in bowls. Pour soup on top. Makes 6 servings.