Won Ton Soup with Gai Lan
WonTon Soup with Gai Lan
Soup and Stew
Chef Martin Yan
The perfect soup to serve any season, but especially for Lunar New Year!
1/4 pound Lean Ground Pork
1 tablespoon Water Chestnuts, finely chopped
1 Organic 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 Won Ton Wrappers
1 Egg White, lightly beaten
6 cups Chicken Broth
½ pound Gai 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 Organic Green Onions (including top)
To make the won tons: Combine filling ingredients in a small bowl and mix well.
To fill each won ton, 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 won tons 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 won tons and cook until filling is no longer pink, about 2 minutes.
Lift won tons out with a wire strainer; place in a bowl of cold water to prevent them from sticking together. Repeat with remaining won tons.
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 won tons, sesame oil and pepper. Bring to another boil.
Garnish with green onion.
Copyright Yan Can Cook, Inc. 2014
Read through the complete recipe before beginning preparation. It will help you better understand the processes when you actually begin cooking.
Have all ingredients measured and ready for each step. Use paper plates if you don't want to wash all the little dishes.
For won tons, keep the folding area free of water and moisture; do not overstuff the won tons to prevent tearing.