Soup & Stew
4 - 6 servings
40 minutes
15 minutes
A Wok For All Seasons - Chef Martin Yan
Won ton dumplings symbolize gold bars and wealth in this flavorful soup for Lunar New Year created by renown Chef Martin Yan. Gung Hay Fat Choy!
1/8 teaspoon salt
1/2 teaspoon cornstarch
1/2 teaspoon sesame oil
1 1/2 teaspoon soy sauce
1 egg white
1 organic green onion, including top, minced
1 tablespoon Waterchestnuts, finely chopped
1/4 pound lean pork
25 Won Ton Wrappers
1 egg whites
6 cups soup broth
1/4 cup Waterchestnuts, sliced
1/2 cup bamboo shoots, sliced
1/2 teaspoon sesame oil
1 pinch white pepper
Organic green onions, thinly sliced
Combine filling ingredients in a small bowl and mix well.
To fill each wonton, place 1 teaspoon of filling in the center of each wonton wrapper, keeping remaining wrappers covered to prevent drying.
Brush edges of wrappers lightly with egg white.
Fold in half over filling to form a triangle and press edges firmly to seal.
Place filled wonton on a plate and cover with a damp cloth while filling the remaining wrappers.
In a large pot of boiling water, cook the wontons for approximately 2-3 minutes until filling is thoroughly cooked.
Drain and then place in a bowl of cold water to prevent wontons from sticking together.
Bring the broth to a boil in a large saucepan.
Add the water chestnuts, bamboo shoots, sesame oil, and white pepper, and cook for 1 minute.
To serve, drain the wontons, and add them to the hot broth.
Garnish each portion with green onion.
