From: a4gy@jupiter.sun.csd.unb.ca ("N. Webber") Reply-To: "N. Webber" Newsgroups: rec.food.recipes Followup-To: poster Subject: Wonton Soup Date: Sat, 29 Apr 1995 16:58:30 +0000 Organization: University of New Brunswick, Fredericton, NB, Canada Message-ID: <3ntr7m$1oh@sol.sun.csd.unb.ca> ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Wonton Soup Categories: Chinese, Appetizers, Soups Yield: 4 servings 6 oz Pork, not too lean, coarsely Chopped 2 oz Peeled shrimp, finely Chopped 1 t Light brown sugar 1 T Chinese rice wine or dry Sherry 1 T Light soy sauce 1 t Finely chopped scallions 1 t Finely chopped fresh ginger 24 Ready-made wonton skins 3 c (approx.) Basic stock, see Separate recipe 1 T Light soy sauce Finely chopped scallions, to Garnish In a large bowl, mix the pork and shrimp with the sugar, wine or sherry, soy sauce, scallions, and ginger. Blend well and leave to stand for 25-30 minutes. Place about 1t of the filling at the center of each wonton skin. Wet and join the edges of each wonton, pressing down with your fingers to seal, then fold each wonton over. To cook, bring the stock to a rolling boil in wok or saucepan, add the wontons and cook 4-5 minutes. Season with the soy sauce and garnish with scallions. Serve. Source: A Taste Of The East by Deh-Ta Hsiung, Rafi Fernandez and Steven Wheeler, page 81 ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Basic Stock Categories: Soups Yield: 1 1 1/2 lb Chicken pieces 1 1/2 lb Pork spareribs 15 c Water 3 (to 4) pieces fresh ginger, Unpeeled and crushed 3 (to 4) scallions, each tied Into a knot 3 T (to 4T) Chinese rice wine or Dry sherry Trim off any excess fat from the chicken and spareribs. With a sharp knife, chop them into large pieces. Place the chicken and spareribs in a large pot or pan with the water. Add the ginger and scallion knots. Bring to a boil and, using a strainer, skim off the froth. Reduce the heat and simmer, uncovered, for 2-3 hours. Strain the stock, discarding the chicken, pork, ginger, and scallions; add the wine or sherry and return to a boil. Simmer for 2-3 minutes. Refrigerate the stock when cool. It will keep for up to 4-5 days. Alternatively, it can be frozen in small containers and defrosted when required. Source: A Taste Of The East by Deh-Ta Hsiung, Rafi Fernandez and Steven Wheeler, page 22 ----- -Natalie Webber a4gy@jupiter.sun.csd.unb.ca