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Wonton Soup

Wonton Soup

The entire family will enjoy preparing and then eating their wonton creations.

6 cups chicken broth
1 cup bok choy, shredded
6-ounce package frozen snow peas or about 1 1/2 cups fresh, strings removed and sliced diagonally
5-ounce can bamboo shoots, drained
5 green onions, sliced -- save one sliced onion for garnish
1 cup fresh mushrooms, sliced
Salt and pepper to taste
Wontons (recipe below)
Combine all ingredients except wontons in a large saucepan or small Dutch oven.
Bring to a boil and simmer until vegetables wilt.
Add wontons; cook about 3 to 5 minutes, or until wontons are soft. Serve garnished with reserved green onion. Serves 6.

1 egg, beaten
1/4 cup onions, chopped
1/4 cup water chestnuts, chopped
1 tablespoon soy sauce
2 teaspoons fresh grated ginger
1 teaspoon peanut oil
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound ground pork
4 1/2-ounce can shrimp, drained
1 package wonton wrappers

Stir-fry the chopped onions and pork in a wok or skillet until pork is completely cooked and the onions are soft. Season with ginger, sugar, salt and pepper. Add soy sauce and stir. Add shrimp and stir-fry until the mixture is heated through. Add egg and continue to cook until egg is thoroughly cooked and mixed throughout.

To assemble: Place wonton wrapper on a flat surface like a diamond. Place 1/2 teaspoon of filling in center. Using your finger, smear beaten egg around the top half of the diamond. Fold into a triangle. Turn triangle so the point faces the floor. Hold the two parallel points and twist into a wonton -- similar to a large tortellini. Place on a cookie sheet or aluminum tray and refrigerate or freeze until ready to cook.

From a Chinese New Year Menu with cooking instructor Terry Bachenheimer.

Thursday, March 07, 2002

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