16 March, 2010

War Wonton Soup

Posted in : Dinner, Sides & Appetizers, Soup on March 16, 2010 by : wendland99

At our Asian Dinner Party the Lainhart’s brought this soup for all the guests. It was delicous. I have since made it for other dinner parties and for our family.

Wontons:

½ pound ground pork

2 Tbsp. chinese rice wine (can be omitted)
1 Tbsp. soy sauce
1 Tbsp. cornstarch
2 tsp. minced ginger
2 tsp. sliced green onion
2 tsp. sesame oil
½ tsp salt
½ tsp pepper
24 wonton wrappers
Soup:
6 c. chicken broth
¼ lb. raw shrimp, peeled and deveined (I omit this ingredient)
1 carrot, sliced
1 c. chinese cabbage, cut into 1-inch pieces
½ c. snow peas, trimmed
½ c. mushrooms
1 tsp. pepper
2 tsp. sesame oil
2 tsp. sliced green onion
This soup cooks quickly, so be sure to have all of the ingredients ready to go before you start.
First, prepare the wontons by mixing the pork, rice wine, soy sauce, cornstarch, ginger, sesame oil, salt, and pepper in a medium bowl.
Place a teaspoon of the mixture in the middle of a wonton wrapper. Brush the edges of the wrapper with water and fold the bottom corner over the filling to make a triangle. Fold the left and right points of the triangle in to the middle of the wonton, then fold the top point down. In a large pot, bring the chicken broth to a boil. Add the wontons and cook about 3 minutes. Add the shrimp and cook for about 1 minute. Add the carrot, cabbage, snow peas, and mushrooms and cook 1 minute.
Everything should be done at this point. The wontons should be white and the shrimp should be pink. Simmer a little longer if needed.
Add the pepper and sesame oil to taste and garnish with the sliced green onion.

ref: http://www.tastebook.com/recipes/1255821-War-Wonton-Soup