Wonton soup is a traditional recipe of Chinese cuisines. Wontons are commonly boiled and served in soup or sometimes deep-fried. The name won ton means swallowing a cloud and the wonton floating in this popular soup are thought to resemble clouds. Wonton soup is a continental recipe.
24 square wonton wrappers
2 quarts lower-salt chicken stack
1/2 pound ground meat
1 cup chopped egg omelets
3 tbsp soy sauce
1 3-inch piece fresh ginger (finely grated)
1 teaspoon minced garlic
2 large scallions (trimmed and thinly sliced)
2 to 3 teaspoons rice vinegar
1 1/2 cups thinly sliced bok choy
1/2 cup sliced shiitake mushroom caps
1/4 cup sliced bamboo shoots
1/2 teaspoon sesame oil
1/8 cup finely chopped green onion
1/4 teaspoon crushed red pepper
Heat the oil over medium high heat in a large saucepan. Add garlic and ginger and cook. Stir until fragrant, 1 to 2 minutes.
Add sliced scallions and chicken broth and bring it to a boil. Reduce the heat to low. Combine the meat remaining garlic, chopped ginger, chopped scallions, soy sauce, vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.
Put 1 wonton wrapper on a work surface. Spoon a rounded teaspoon of filling in center of square, and then brush water around edges. Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal.
Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make more wontons in same manner. When all the wontons are assembled, set aside. Boil the wantons in boil water.
Add the sliced bamboo shoots to the chicken stack and cook for 2 to 3 minutes. In soup put the prepared wontons. Pour the chicken stack in it. Add the chopped omelets, chopped green onion, salt, soya sauce and serve hot.
Tips: Boil the wonton before 1/2 an hour serving this soup.