Won Ton Soup With Pork And Snow Peas Recipes

WON TON SOUP WITH PORK AND SNOW PEAS

Steps:

• 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.

WONTON SOUP

Steps:

• 1. Finely chop the pork and shrimp. Peel the water chestnuts and finely chop. Mince the ginger until you have 1 teaspoon. Combine the pork and shrimp with the water chestnuts, minced ginger, oyster sauce, soy sauce, rice wine or sherry or rice vinegar, sugar, sesame oil and white pepper.
• 2. To fill the wontons, lay one won ton skin in front of you. (Cover the remaining won ton skins with a damp towel to keep them from drying out). Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center. Fold the wonton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the wonton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining wontons.
• 3. Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.
• 4. SOUP: Heat chicken broth to boiling. Add wontons to boiling broth, do not crown pot and allow to return to a boil. When wontons float to the top they are done. Sprinkle scallions in each bowl and ladle soup over top. Garnish with char sui slices if desired. Serve immediately.
• 5. Small cooked shrimp, sliced cooked chicken, steamed snow peas, steamed baby bok choy, or other steamed greens maybe added when serving.
• 6. Boiling the wontons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the wontons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon. Deep-frying the wontons: Heat oil for deep-frying to 360 degrees. Add wonton in small batches and fry, turning occasionally, about 2 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
• 7. Wontons can be prepared ahead of time up to the cooking stage and frozen. Thaw before cooking.

PORK WONTON SOUP

Steps:

• Whisk rice wine and cornstarch together in large bowl. Add ground pork, 2 tablespoons green onion, soy sauce, ginger, sesame oil, and sugar; stir until well combined and paste-like, about 10 minutes. Cover and refrigerate for 1 hour.
• Place about 1 tablespoon pork mixture in the middle of a wonton wrapper. Brush edges with beaten egg and pinch edges to seal, creating a small pouch. Repeat with remaining wonton wrappers and pork mixture. Refrigerate until ready to use.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. Remove and distribute evenly among 4 soup bowls.
• Place wontons in steamer basket and steam until pork is no longer pink inside, about 10 minutes. Remove and place in soup bowls alongside vegetables.
• Heat chicken broth and water in a saucepan until hot, 5 to 7 minutes. Pour hot broth mixture evenly into soup bowls atop vegetables and wontons. Sprinkle 1/4 cup chopped green onion evenly over each bowl.

EASY WON TON SOUP

Steps:

• Bring large kettle of water to boil for won ton.
• Put chicken broth in another large pot on low heat to simmer.
• Do not place cooked won ton in boiling or bubbling broth as it will tear them up.
• Mix together pork, seafood, salt, pepper, sesame oil, egg and sugar in a food processor until well mixed.
• Place 8- 10 wrappers on counter.
• Spoon 1 tsp of won ton mixture on each wrapper.
• To help seal, baste 2 edges of wrapper with milk.
• Fold into triangle and seal with finger.
• Place the 8- 10 filled wrappers in boiling water in kettle for 3 minutes.
• Remove gently with sieve and place in chicken broth.
• Continue batches until won ton filling is used up.
• If you have extra filling, it can be formed in a ball, boiled and placed in broth as a meatball.
• To increase recipe I use approximately.
• 2 to 1 pork to seafood.
• If you like vegetables in your broth, you can add to your personal liking.
• Total time to prepare and cook is about 30-40 minutes as you are preparing one batch as you are cooking the other batch.

WOR WON TON SOUP

Steps:

• Place all ingredients from part 1 in a large enamel pot and simmer for 20 minutes.
• Mix together the onion, garlic, pork, salt and pepper, and soy sauce in a medium bowl.
• Lay out 10 won ton wrappers and place 1 tsp of meat mixture in the center of each.
• Moisten the edges with water, fold and seal.
• Take the two opposing points and pinch together.
• Set aside and repeat until mixture is used up.
• Add Won Ton's to Part 1, bring to a lazy boil and cook for 15 minutes.
• Serve with hot oil.

WOR WONTON SOUP DELUXE

Steps:

• For Wontons:.
• Heat a large non-stick skillet over medium-high heat until hot.
• Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, minced flat-leaf parsley, garlic powder, 4 thinly sliced scallions, salt and pepper to taste.
• Continue cooking 3 to 5 minutes.
• Add the cooked chopped shrimp.
• Remove from heat, mix thoroughly& allow to cool slightly.
• Place a small amount of water into a small bowl to use for sealing the wontons.
• Place a tablespoon or more of the filling into the center of each wrapper.
• Moisten edges with water, fold up corner of wrapper over the filling and press firmly to seal. It will look like a triangle.
• Hold filled wonton by the tip with the longest side down.
• Gently wrap corners around filled part, moisten with water and gently pinch to seal.
• The finished wonton resembles a nurse's hat.
• Set wontons aside on an oiled plate & continue with remaining wontons.
• The reason for oiling the plate is to prevent wontons from sticking.
• FOR THE SOUP:.
• Soak black mushrooms in warm water for about 20 minutes. Discard stems.
• Place the chicken broth & 2 tablespoons of sesame oil into a large pot and bring to a light boil.
• Add sliced water chestnuts, baby corn, bok choy and black mushrooms. Let resume boil.
• 5 minutes before serving add the brocoli, mushrooms, shrimp.
• 1-2 minutes before serving add the snow peas, 1/2 of the chicken, 1/3 of the barbecue pork and add the wontons one at a time so they do not stick together. Allow the heat and serve immediately.
• Ladle soup into individual large soup bowls with as many wontons per person as desired.
• Top with remaining strips of pork, strips of chicken, as many whole cooked shrimp as desired, and several slices of hard-boiled egg.
• Garnish with sliced and cut up pieces of scallions & Italian flat-leaf parsley on top and serve.