Vegetable Wonton Soup
Ingredients
- >>Filling:<<
- 1/2 lb gr pork
- 1/4 lb shrimp
- 1/4 lb fresh spinach
- 1/2 tsp ginger root minced
- 1/4 C water chestnuts minced
- 1/2 tsp sugar
- 2 T sherry
- 3 T dark soy sauce
- Salt to taste
- 6 C chicken stock
- 30 wonton wrappers
- 4 lb C shredded veggies (choose 2 or more of the following: 1/2fresh spinach bok coy, Santung cabbage, fresh mustard greens)
Instructions
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Prep:
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Place gr. pork in a bowl. Shell, de-vein, wash, drain, dry and mince shrimp. Wash and dry spinach. Remove all but 2" of the stems, and blanch in the chicken stock for 30 seconds. Remove from stock and let drain in a colander set over a bowl to catch the dripping stock. Let cool 10 min. Pour any liquid from the drained spinach back into the chicken stock in which it was blanched. Chop spinach. Mince ginger very fine. Mince water chestnuts. Add to pork the shrimp, spinach, water chestnuts, ginger, sugar, sherry and soy sauce. Mix well in one direction with copy sticks, but be careful not to over-mix the filling ingredients, lest the mixture does become too dense.
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Using about 1 full tsp of filling, in lower center of square wonton wrapper, wrap wontons. Moisten edge farthest from you with water. Fold the un-moistened edge over the filling, away from you, then seal the 2 sides together. Make a 1/4" crease upward, on the side away from you, turning the edge up. With thumb and index finger of both hands, take the corners nearest you and pull them together. The corners away from you should be pointing straight up; the corners nearest you should lie flat. Moisten one of the near corners and place it on top of the other corner, sealing them together. The result should resemble a nun's hat. Cover with a damp cloth until ready to boil. (At this point you can freeze them) Shred 4 C of veggies and place in a bowl.
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Cooking Proc.:
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Boil 4 qts water in a heavy saucepan and drop in wontons, either by hand or with a wire strainer. Bring to a boil again, and add 1 C cold water. Bring to boil and cook over a med-high flame for 2 min. Remove and place in a lg. soup tureen. While wontons are boiling, bring chicken stock to a boil and blanch the shredded veggies for 1 min. Remove veggies from broth and place in a bowl. Season.
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Timing:
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Wontons can be boiled early in the day, then drained and placed on a greased cookie sheet with a plastic cover. To re-warm, place in simmering soup for no more than 1 min. Wontons can be frozen before cooking.
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Tips:
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Wontons can be deep-fried or pan fried after boiling. Be sure to drain and dry well on several layers of paper towels first. (Second frying is necessary to obtain crispy wontons. The 1st frying can be done 4-5 hours ahead of time)
