Won Ton Soup II
Won Ton Soup II
Soup & Stew
4 - 6 servings
Chef Tom Fraker
Dumplings symbolize wealth for the Lunar New Year and the small addition of sherry yields flavorful meat filling in this popular Asian-style soup.
1/2 pound ground pork, cooked
1/4 pound shrimp, cooked and chopped
3 tablespoons sherry
1 tablespoon cornstarch
2 teaspoons ginger root, minced
1/2 teaspoon Kosher salt
1/8 teaspoon ground black pepper
24 sheets Won Ton Wrappers
6 cups chicken broth
1 cup Baby Bok Choy, cleaned and chopped
1 package (0.5 ounce) Dried Shiitake Mushrooms, reconstituted; stems discarded and caps sliced thin (see notes below)
1/4 cup Sno Peas
2 teaspoons sesame oil
In a large bowl, combine the first 7 ingredients and mix well.
Take one won ton wrapper and place it on a working surface in a diamond shape and moisten the edges with water.
Place 1 teaspoon of filling in the middle of the won ton skin. Press the skin around the filling to seal it in.
Moisten your fingers and wet the bottom corner, then fold the top corner over so that it meets the bottom corner and resembles an inverted triangle. Press down to seal.
Then moisten the left corner and bring it over to meet the right corner. Press to seal. A properly made won ton is commonly described as resembling a nurse's cap.
Cover filled won tons with a towel to keep them from drying out.
Place broth in a large pot. Bring to a boil and add the bok choy and the mushrooms. Cook for 2 minutes.
Add won tons and cook for 3 minutes more.
Stir in the sno peas and sesame oil. Adjust seasonings and serve.
Garnish with sliced green onions or fried won ton strips.
Please see how to reconstitute dried mushrooms.
Sealing won tons is similar to sealing an envelope. Do not overfill won tons and using just a small amount of water to seal them prevents bursting. Keep the work area as dry as possible.