A recipe for won ton soup?!
Answers: i need a recipe for won ton soup like how to make the dumplings and fried won ton crunch peices. i also like the soup with the little slices of the meat and how do you ge t them that pink color. and what is the green leafy stuff in it too.
WON TON SOUP
Ingredients:
18 - 24 won ton wrappers
Filling:
1/2 pound boneless lean pork, chopped finely
1 tablespoon soy sauce
1 tablespoon oyster sauce
a few drops sesame oil
1 teaspoon sherry
1/2 teaspoon sugar
1 green onion, finely minced
1 teaspoon cornstarch
2 dashes of white pepper
Other:
Water for boiling won tons
4 1/2 - 5 cups chicken stock
green onion, thinly sliced, as desired
a few drops sesame oil (optional)
Preparation:
Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.
Filling the won tons:
Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.
Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining won tons.
Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.
Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.
To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.
Take extra pieces of won ton wrappers and deep fry them in hot oil to get the crispy strips.
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CHINESE PORK & CABBAGE SOUP
Yield: 4 Servings
Ingredients
1/4 lb lean pork
2 sl fresh ginger root
1/2 lb chinese cabbage (napa)
6 c stock or water
1 tb peanut oil or more
1 ts salt
1/2 ts sugar
2 ts soy sauce
1 ds pepper
Instructions
1. Mince or shred pork. Mince ginger root. Slice cabbage stems thin or shred. Bring stock to a boil.
2. ln a deep pan, heat oil. Add ginger and brown lightly. Add heated stock, then salt and cabbage. Simmer, covered, 10 minutes.
3. Add pork, sugar, soy sauce and pepper. Simmer, covered, 15 minutes more.
NOTE: The tender green leaves of the cabbage may be shredded and added at the very end to simmer, uncovered, for a minute or two.
Ok. There are several ways to go about this. The quickest way to make decent wonton soup is to do what most busy Asians do: buy frozen wontons, or fresh in bulk from a local Asian grocery or restaurant; get low sodium chicken broth, throw in a bit of minced garlic and about half a teaspoon of fresh minced ginger (omit ginger if you don't have fresh), throw in wontons, garnished with minced green onions and the 'crunchy fried noodles' which are an American invention and available at any store. Wontons are ready when they are translucent--about 15 minutes. Season with salt and pepper if necessary.
The description is a bit vague for your other soup, but the smoked dried pork you are talking about is almost never made at home (let's put it this way--even grandma didn't make it herself), and is bought.
Green leafy stuff is probably cilantro or spinach.
The more time intensive, but definitely worthwhile way is to make your own wontons. Good for a Sunday afternoon--it does take practice, but the taste rewards are huge.
Mark Bittman in his "how to cook everything" cookbook has a great simple recipe of Asian stock/broth. Broth is simple, but getting it right is the greatest contribution to authentic taste.
This E-book is a free download and contains 490 award winning recipes, perhaps what you're looking for is in it?
SHRIMP WON TON SOUP
1 lb. fresh shrimp
1/2 lb. pork
4 Chinese mushrooms
4 tsp. scallion
1 egg
1 pkg. won ton sheets
Salt; soy sauce; oil
Pepper
(Won ton skin, Chinese mushroom and soy sauce are available in Chinese grocery.)
FOR THE SOUP:
4 rice bowls water
1/4 tsp. sugar
2 1/2 tsp. salt
3 tsp. corn oil
Soy sauce
White pepper
WON TON:
Shrimp, clean; dry with kitchen towel.
Mushroom: wash; soak.
Cut shrimp, mushroom, pork and scallions into small pieces. Beat egg.
Mix all above with salt, soy sauce, oil and pepper. Wrap the mixed ingredients with won ton sheet.
2. SOUP:
Mix all ingredients for soup over a high flame. Bring it to boil. Add wrapped won ton into boiling soup; high flame. Soup is ready if won ton floats up.