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| Wonton
Soup with Watercress (Shanghai) |
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| 1 large bunch
watercress 225 g (8 oz) minced pork 1 tablespoon soy sauce 2 pinches of MSG 2 teaspoons sesame oil pinch of sugar 1 tablespoon Chinese wine or dry sherry pinch of freshly ground white pepper 1 teaspoon ground ginger 1.2 litres (2 pints) chicken stock 1 teaspoon salt 100 g (4 oz) ready-made wonton skins 1. Divide the watercress into two bunches. Chop one bunch finely and cut the other in half. 2. In a bowl, mix together the minced pork, finely chopped watercress, soy sauce, 1 pinch of mSG, 1 teaspoon sesame oil, sugar, cooking wine, white pepper and ginger. Beat well to combine thotoughly. 3. Place about 1 heaped teaspoon of the filling in the middle of a ready-made wonton skin, gather up the corners to completely enclose the meat, then twist the top to close tightly. Continue until all the meat mixture is used up. 4. In a deep saucepan, heat the chicken stock with the salt and a pinch of MSG. 5. In a separate pan, bring about 1.5 litres (2 1/2 pints) of water to the boil. When boiling furiously, drop in the wontons. Reduce the heat and simmer the wontons for about 5 minutes. Drain the wontons and place in a deep bowl. Line soup bowls with the remaining watercress. Put in the wontons. Pour on the chicken stock, sprinkle with the remaining i sesame oil and serve hot. |
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