Won Ton Soup With Pork and Snow Peas

photo by Chef Qi Renee Reyno





- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
STOCK
- 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 (10 ounce) box fresh snow peas, strings removed and cut in 1/2
-
FILLING
- 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
-
ADDITIONAL
- 2 quarts water
- 1 teaspoon salt
- 1⁄2 cup cold water
directions
- 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.
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Reviews
-
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!
Tweaks
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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!
RECIPE SUBMITTED BY
I'm a flatlander that lives out on the prairie a couple hundred miles or so East of Denver....oops, that must put me in another state.
I was raised on all the foods that someone decided we aren't supposed to eat any more. Fresh whole milk, heavy cream, home made butter, fried chicken and potatoes & gravy, fresh made dinner rolls and so many more wonderful foods. I learned to cook that way too.
My favorite cook book is a 1943 Navy cookbook titled "Cooking on Shipboard." I found it at a D.A.V. store for $2.95. All recipes are for 100 servings. I've never fixed a full recipe of anything in the book, but it's a joy to have it in my collection.