Ingredients:2 Quarts of Chicken Stock
3 Green Scallions, chopped, green tops and white bottoms separated
8 oz. ground pork
4 oz. uncooked shrimp, finely minced
1 tbsp garlic, finely minced
2 tbsp fresh ginger, finely minced
¼ C, cilantro, finely chopped
1 tbsp corn starch
2 tsp salt
1 tsp black pepper
1 tbsp sesame oil
1 pkg of wonton wrappers (square)
1 egg, lightly beaten
3 Green Scallions, chopped, green tops and white bottoms separated
8 oz. ground pork
4 oz. uncooked shrimp, finely minced
1 tbsp garlic, finely minced
2 tbsp fresh ginger, finely minced
¼ C, cilantro, finely chopped
1 tbsp corn starch
2 tsp salt
1 tsp black pepper
1 tbsp sesame oil
1 pkg of wonton wrappers (square)
1 egg, lightly beaten
Directions:
In a large stock pot, simmer chicken stock and all of the white scallion bottoms on low heat, season with salt, soy sauce and a little bit of sesame oil (this is your soup so seasonings are optional and according to taste). In a large mixing bowl, combine pork, shrimp, garlic, ginger, cilantro, corn starch, salt and pepper, sesame oil and HALF of the reserved green scallion tops. Mix meat well until it becomes tight and sticky. In another pot, bring about 2 quarts of water to a rolling boil to cook wontons.
To assemble wontons: Place about 1 tbsp of filling into the center of each wonton wrapper. Lightly wet 2 sides (edges) of the wrapper with the beaten egg. Fold in half to form a triangle. Make sure to seal around the filling so that water cannot enter. Continue to make wontons until all the filling is used. Boil wontons (in small batches) for about 3-4 minutes until it floats and filling is completely done. Serve with scallion broth and garnish with remaining green scallion tops.
Serves 4-6
In a large stock pot, simmer chicken stock and all of the white scallion bottoms on low heat, season with salt, soy sauce and a little bit of sesame oil (this is your soup so seasonings are optional and according to taste). In a large mixing bowl, combine pork, shrimp, garlic, ginger, cilantro, corn starch, salt and pepper, sesame oil and HALF of the reserved green scallion tops. Mix meat well until it becomes tight and sticky. In another pot, bring about 2 quarts of water to a rolling boil to cook wontons.
To assemble wontons: Place about 1 tbsp of filling into the center of each wonton wrapper. Lightly wet 2 sides (edges) of the wrapper with the beaten egg. Fold in half to form a triangle. Make sure to seal around the filling so that water cannot enter. Continue to make wontons until all the filling is used. Boil wontons (in small batches) for about 3-4 minutes until it floats and filling is completely done. Serve with scallion broth and garnish with remaining green scallion tops.
Serves 4-6
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