 |
| Chinese Soups Continued: |
| B.) WON TON SOUP: |
| 1/2 lb. ea., ground lean pork, medium-size raw shrimp, shelled & de- veined and minced; 1/2 can baby clams; 1/3 cup of minced water chest- nuts; 2 whole green onions, minced; 1 tbl. ea., soy sauce & oyster sauce; 1/2 tsp. salt; 1/8 tsp. grnd. white pepper; 1/2 tsp. minced fresh ginger root; 2 tsp. sherry; 1 egg; 1 lb. package of won ton skins: |
| 1.) Combine pork, shrimp, baby clams, water chestnuts, onion, soy sauce, salt, ginger, and sherry until well mixed. Beat egg in a small bowl. 2.) While filling won ton skins, keep remaining skins covered with a damp towel to keep them moist and pliable. 3.) To fill the won ton skins; a.) Mound 1 tsp. filling near one corner - ( See fig. A below). b.) Fold that corner over filling and roll to tuck point under - (See Fig. B below). Moisten the two side corners with egg. c.) Bring side corners together, over-lapping slightly. Pinch together firmly to seal. Place filled won ton on a baking sheet and cover while fill- ing remaining skins. |
| SOUP BROTH |
| 8 cups of chicken broth; 8 green onions, chopped; 2 cups of coarsely chopped bok choy - ( Chinese cabbage). |
| 5.) Heat broth in a saucepan. When simmering, add green onion and cabbage, cook for 3 mins. Meanwhile, drop about 16 filled won tons (fresh or frozen) into a large pan of boiling water. After they rise to the surface, simmer until filling is no-longer pink (about 4 mins., or 6 mins., if frozen). Remove with a slotted spoon and drop two each into individual bowls of the hot broth. Garnish each serving with 1 or 2 thin slices of barbecued pork and 3 drops of soy sauce. |
 |
| 4.) At this point you can refrigerate won tons up to 8 hrs., before cooking. Won tons for soup can also be frozen before cooking. Freeze firm on a bak- ing sheet, then transfer to plastic freezer bags and return to the freezer. |