A wonton is a dumpling common in Chinese cuisine. Wonton wrappers can be home made, but are also available in ready-made blocks of individual wrappers. Wonton wrappers are thin and can turn brittle in a matter of hours if left exposed. Thus, it is needed for them to be stored in a cold and moist place. Here is a recipe for wonton soup:
For the wonton:
- 1 egg, beaten
- 1/4 cup onion, finely chopped
- 1/4 cup water chestnuts, finely chopped
- 1 tablespoon soy sauce
- 2 teaspoon ginger root, grated
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 pound ground pork
- 1 4 1/2 ounce can shrimp, drained
- 40 wonton skins
- 8 cups water
For the soup:
- 6 cups chicken broth
- 1 cup Chinese cabbage, coarsely shredded
- 1 cup mushrooms thinly sliced
- 1 6 ounce package frozen pea pods, thawed and halved lengthwise
- 1/2 cup bamboo shoots, thinly sliced
- 4 green onions, bias-sliced 1 1/2 inch
- Start working with the filling by thoroughly mixing all the ingredients except for the wonton skins and water.
- Once the ingredients have been combined, position wonton skins with one point towards you.
- Take 1 teaspoon of filling and put it at the center of the wrapper.
- Lift the bottom point of skin over the filling and fold it, leaving an inch at the top portion of the skin.
- Moisten the right-hand corner of the wrapper.
- Hold the two lower corners of the triangle and bring these ends closer to you.
- Fold the left over the right corner and seal.
- Boil 8 cups of water to boil and drop wontons one at a time and simmer for about 3 minutes.
- Drain the wontons and throw the water.
- Boil the chicken broth.
- Add the wontons and vegetables, except the onions.
- Simmer uncovered for 5 minutes.
Add in green onion before serving.