WONTON SOUP
- 1 tablespoon vegetable oil
- 1/2 pound boneless and ground pork
- 2 ounces peeled shrimp, finely chopped
- 1 egg yolk
- 1 teaspoon crushed red pepper
- 1 tablespoon crushed garlic clove
- 1 tablespoon Chinese rice wine
- 2 tablespoon light soy sauce
- 1 teaspoons vinegar
- 1 teaspoon finely chopped green onion
- 2 teaspoon and peeled chopped ginger
- 25-30 wonton wrappers
- 5 cups chicken stock
- 1 small grated carrot
- 2 sliced mushrooms
- 1/8 cup finely chopped green onion
- 200 g chicken broth
Preparation:
- In a large bowl, combine pork, shrimp, red pepper, soy sauce, chopped green onion,carrot, mushroom, garlic and ginger. Blend well, and let stand for 25 to 30 minutes.
- Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
- For soup, bring the chicken stock to a rolling boil. Drop wonton in, and cook for 5 minutes. Garnish with chopped green onion, and serve.
