Tuesday, December 29, 2009

Wonton Soup

Today, we made Wonton Soup ala "The Flavors of Asia" by Mai Pham. It was okay, but the wontons definitely needed more flavor.

You will need the following for the wontons:
12 oz ground pork
1 cup finely chopped Napa cabbage
3 tbsp sliced green onion
1 tsp minced ginger (I used dried as we had no fresh on hand)
1 1/2 tsp soy sauce
1 1/2 tsp sesame oil
salt to taste
1 1/2 tsp sugar
1/8 tsp white pepper (used black)
24 wonton wrappers
water - use to wet the outside of the wrappers so that they stick together
mix everything together and then stuff the wontons; I use a press that I got at the 100 Yen store (like a dollar store, only with a much better selection)

all finished making the wontons

For the soup you will need:
1 1/2 tbsp oil
6 tbsp green sliced green onions
1/2 tsp minced ginger (omitted this)
2 qts chicken stock
3 tbsp soy sauce
1/4 tsp salt
1/8 tsp white pepper (used black)
2 1/2 cups spinach leaves (omitted this as we didn't have any on hand)
2 beaten eggs
1/2 cup julienned ham (omitted this as we didn't have any on hand; I thought we had some leftover from Christmas, but K#1 finished it off)

Heat the oil in a large pot over medium heat; add the onions and ginger, stirring until aromatic. Add the stock and bring to a boil, then add the soy, salt and pepper. Reduce heat and keep the soup at a simmer.

Then bring a pot of salted water to a boil; add the spinach and blanch, then drain and rinse in cold water. Chop coarsely.

Heat the remaining oil over low heat. Add the eggs and scramble until they begin to set. Spread the eggs in an even layer and cook until they have set but not browned. Roll the omelet out of the pan and cut into a fine julienne.

Bring another large pot of water to a boil. Add the wontons and cook until the filling is cooked through, about 3 minutes.

Put 3 wontons in a bowl. Add the spinach, ham and omelet to the soup. Ladle 1 cup of soup over the wontons.

This was our final product:

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