Recipe by Breez
Tasty little "envelopes" of meat and vegetables in chicken stock seasoned with fresh ginger root, sesame oil and soy sauce. You can use purchased won ton wrappers, or make your own. Use home prepared chicken stock, or canned. The time spent on preparing this recipe is up to you. The recipe came from a basic cookbook that explains the art of Chinese cuisine. It's definitely a recipe you can "make from scratch," or take some shortcuts and still have an excellent won ton soup. My preparation time listed is just a guesstimate. If you choose not to make your own won ton wrappers, find them in the produce or freezer department at your market.
Top Review by Chef lady di
This recipe was fabulous! Just like the chinese food restaurant! I didn't have snow peas so I added fresh sliced mushrooms to the stock instead. I added dried parsley, it was good. The filling I replaced the pork with ground chicken, skipped the sesame oil because I didn't have it and I cut the salt and just added to taste. I did not precook the wontons, I just added them to the broth and simmered 15 minutes. I will definately be making this recipe many more times. I am premaking the wontons and freezing to use later to speed things up. Excellent!
- 32 ounces rich chicken broth
- 2 scallions or 2 green onions, whole
- 1 slice fresh gingerroot, the size of a quarter
- 2 tablespoons spinach or 2 tablespoons parsley, fresh,shredded
- 1 (10 ounce) box frozen snow peas or 1 (10 ounce) box fresh snow peas, strings removed and cut in 1/2
- 1⁄2 lb ground pork
- 1 tablespoon scallions or 1 tablespoon green onion, finely chopped
- 2 tablespoons spinach or 2 tablespoons leafy greens, chopped
- 1 tablespoon sesame oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon sugar
- 2 teaspoons dark soy sauce
- 12 wonton wrappers
- 2 quarts water
- 1 teaspoon salt
- 1⁄2 cup cold water
Directions See How It's Made
- Additional salted water is to be used to pre-cook won tons before placing in broth.
- Put water and 1 tsp salt in a stock pot; when all wrappers are filled, heat water to a boil.
- Combine stock ingredients (excepting snow peas,) in a 2 quart stock pot; gently simmer while preparing won tons.
- Mix all filling ingredients in a pie pan, then flatten mixture to cover the base of the pan; divide (as cutting a pie) into 12 wedges so each won ton will contain similar amounts of filling.
- Keep unfilled/filled wrappers covered with a damp towel to keep them from drying.
- Place each portion of filling on the center of a wrapper; moisten the edges of the wrapper with water, then fold like an envelope, making sure all edges are adhered.
- When all wrappers are filled, gently drop into boiling salted water; add 1/2 cup cold water and return to a boil, stirring gently so won tons don't stick to bottom of pan.
- When won tons begin to float, cook for an additional minute then remove from water and drain; won tons will adhere to each other, so separate them.
- Remove scallions/green onions and ginger slice from simmering broth and add halved snow peas and drained won tons; heat thoroughly, then portion 3 won tons in 4 bowls, with snow peas and broth divided among the bowls.