Wonton Soup with Gai Lan
By Chef Martin Yan


1/4 pound lean ground pork
1 tablespoon finely chopped water chestnuts
1 green onion (including top), minced
1 egg white
1-1/2 teaspoons soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon cornstarch
Pinch of salt

25 wonton wrappers
1 egg white, lightly beaten
6 cups chicken broth
½ pound Gail Lan (Chinese broccoli), trimmed
1/4 cup sliced water chestnuts
1/4 cup sliced bamboo shoots
1/2 teaspoon sesame oil
Pinch of white pepper
Thinly sliced green onion for garnish

To make the wontons: Combine filling ingredients in a small bowl and mix well.
To fill each wonton, lay one wrapper on a clean flat surface. Place 1 heaping teaspoon filling in center of wrapper; keep remaining wrappers covered to prevent drying. Brush edges of wrapper lightly with egg white. Fold in half over filling to form a triangle; press edges firmly to seal. Place filled wontons slightly apart on a baking sheet and cover with a damp cloth while filling remaining wrappers.

Bring a large pot of water to a boil over high heat. Add half of the wontons and cook until filling is no longer pink, about 2 minutes. Lift wontons out with a wire strainer; place in a bowl of cold water to prevent them from sticking together. Repeat with remaining wontons.

In a large pot, bring broth to a boil over medium-high heat. Add Chinese broccoli, water chestnuts and bamboo shoots; cook for 1 minute. Add cooked wontons, sesame oil and pepper. Bring to another boil. Garnish with green onion.


Copyright Yan Can Cook, Inc. 2014