Won ton soup is perfect for cold days. The dumplings can be assembled and frozen for the soup at a later date. Infuse the stock with Asian seasonings and you will be thrilled with the results. Use pork or beef for the filling.
Ingredients
1 knob fresh ginger sliced thinly
4-5 garlic cloves, mashed
4-5 scallions, 4" pcs
1 slice onion
3-5 cilantro stems
2 tbsp soy sauce
1 tbsp rice wine or sherry
4 cups chicken stock
Won ton filling:
4 oz lean beef or pork
1 - 2 tsp soy sauce
1 oz rice wine
drizzle of sesame oil
2 tsp sugar
2 tbsp cornstarch
tt black pepper
1 tsp ginger, fresh, minced
2 garlic cloves, minced to paste
1 scallion, chopped finely
won ton wrappers (1 pkg) thinner style
Garnish:
cilantro
scallions
sesame oil
Instructions
See Susie's Tips and Tricks below
1. In a large pot lightly saute the ginger, garlic, scallions, onion, and cilantro stems. Just to bring out their fragrance. Now add soy sauce, rice wine, and chicken stock. Let simmer on low with the lid on.
2. Mix together filling until well combined and fill using won ton wrappers. Instructions for filling and pinching them closed are on the package.
3. Remove the vegetables from the chicken stock and bring the stock to a boil on medium heat and add wontons. Simmer 4-5 minutes, confirming the interior is fully cooked. They will float to the top.
4. Serve with a garnish of cilantro, scallion, and or sesame oil.
Susie's Tips and Tricks
I recommend lining up all portions of the filling in small 1 tsp portions and creating an assembly line up. Place on parchment paper. Be sure and press out as much air as possible.
This will give you plenty of won tons. You may want to refrigerate extras. Then freeze (raw) on a tray; then bag for use another time. Do not thaw to use; add more time to cook fully.
Want to add some extra nutrition? Add some mushrooms, finely chopped cabbage, baby bok choy.
There are many kinds of wrappers; for this particular recipe you want a thinner variety. A popular brand Azumaya appears to be too thick. Look for thin ones--Hong Kong style.
Comments