Won-Ton Soup Recipe
1/2 pound ground pork
1/2 cup waterchestnuts, canned — drained and minced
1 1/2 Tablespoons minced green onions
4 ounces canned shrimp — drained and chopped
1 1/2 Tablespoons minced ginger — fresh
1 1/2 teaspoons sesame oil
1 eas egg white — lightly beaten
1 Tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/2 Tablespoons cornstarch
48 each won-ton wrappers
3 quarts water
1 quart chicken stock — lowfat okay
1 1/2 cups bok choy — sliced thin
1/4 cup waterchestnuts, canned — julienned
1 cup fresh mushrooms — sliced
1 teaspoon soy sauce
1 teaspoon salt
waterchestnuts, green onion, shrimp, ginger, sesame oil, egg white,
salt, soy sauce, and pepper in a mixing bowl, using your hands or a
-Add the cornstarch to mixture and stir to blend. The mixture should be stiff. Not to stiff or the ceneter of the wonton will be really hard.
-Place a scant teaspoonful of the filling in the center of each wonton skin.
-Gather the edges of the skin together around the filling and squeeze
to form a “waist”. Squeeze the “waist” and the ends shut to enclose the
filling. (The finished dumpling should look like a drawstring purse.)
Use a drop of egg to help seal the wonton. Place the finished
dumplings on a tray that has been lightly dusted with cornstarch.
-Heat 3 qts. of water to boiling in a large pot. Add the wontons and
cover. Once the water is boiling again, cook for about 4 minutes or
until they rise to the surface. Remove with a long-handled strainer and
drain. Discard the water.
-Heat remaining ingredients to boiling. Add the cooked wontons and serve.