[net.cooks] WONTON soup recipe wanted!

michael1@ihuxi.UUCP (Fingers McGee) (03/07/84)

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       Having recently purchased a wok, I've experimented
       both succesfully and unsuccesfully with dinner
       entries.  In the two cookbooks which I have, neither
       has a decent (or well explained) recipe for WONTON
       soup.  If anyone has a recipe, I would be greatful
       if it was posted. 

       P.S. Since I'm making a special dinner FRIDAY night
            can this request be expedited?

                                          Thanx, mike

amigo2@ihuxq.UUCP (John Hobson) (03/08/84)

I assume that you do not have a recipe for wontons.  If you do, skip
the part that begins "MAKING THE WONTONS".

Go to the grocery store and get some wonton skins (note, it is
possible to make your own, and I have even done so, but it is quite
a bit of bother).  While you are there, also get some scallions (one
bunch), half a pound of lean ground pork or beef, some fresh ginger
(if you want directions on what to do with it after you get it, ask
me), some soy sauce (light soy for this, but dark soy will do--AVOID
LACHOY), and something to make chicken stock with (chicken necks and
backs will do fine, as well as a few aromatic vegetables--again, if
you want directions on making chicken stock, ask).

MAKING THE WONTONS

Heat the wok, adding a couple of Tbls of oil.  Take a quarter sized
piece of the ginger, and add it to the oil.  Stir fry the ground
meat in the wok for a couple of minutes until lightly browned, then
add 2 Tbls soy sauce and the white part of the scallions, minced. 
Continue to stir fry until the scallions are wilted.  Remove from
the wok and cool, discarding the ginger (if you want, you can take
another piece of ginger, mince it, and add it to the meat mixture).

Take the wonton skins and place one in front of you, corner towards
you.  Place a small amount (half a teaspoon full, more or less) of
the meat on the wonton, about a third of the way up.  Fold the
corner of the skin towards you away from you, then fold the part of
the wonton holding the meat away from you, so that the meat is
entirely enclosed buy the wonton skin (this is easier than it
sounds, and I wish that I could draw diagrams here to show you how
to do it).  Wet the two side corners of the wonton skin, draw them
around in front and press them together to seal.  Continue doing
this until you run out of meat or out of skins.  This may be done a
day or so ahead of time and the wontons stored (cookie sheets would
be good) either in the refrigerator or the freezer.

MAKING THE SOUP

Take two cups of chicken stock per person, and bring to the boil
over medium-heat. This may be done in the wok, but any reasonably
large pot will do.  When it has boiled, take the wontons (defrosted)
and put them in the pot.  When it has come to the boil again, put in
a cup of cold water or stock.  Repeat this last step.  Some people
like to add a couple of teaspoons of light soy and/or some corn
starch in water at this point.  After it comes to the boil once
more, serve into soup bowls, garnishing with some of the green part
of the scallions, and, if desired, some minced ham and/or minced
hard-boiled egg.

FRIED WONTONS

Something else that you can do with wontons is to deep fry them in
350 degree oil until the skin is golden brown.  Serve warm with hot
mustard and Chinese plum sauce.
				John Hobson
				AT&T Bell Labs--Naperville, IL
				ihnp4!ihuxq!amigo2