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Won-Ton Soup
Makes 6 servings
Filling:
1/4 lb. fresh shrimp,
shelled and deveined
1/4 lb. pork, finely ground
1/2 teaspoon fresh ginger root,
minced
1/2 teaspoon salt
1 tablespoon soy sauce
1 egg, beaten
1/2 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon dry sherry
3 tablespoons scallions, minced
Rinse shrimp and pat dry with paper toweling. Using a food
processor or cleaver, chop shrimp into a fine paste. In a large
bowl, combine shrimp paste with remaining ingredients. Mix well
and set aside.
To assemble won-tons, spoon about 1 teaspoon filling in center of
won-ton wrapper, brush edge with beaten egg and fold as
illustrated. As each won-ton is assembled, place on a large plate
under a dry towel. Bring 8 cups of water to boil in the Wok at 250ºF
(125ºC). When water begins to boil, add 1 cup cold water. When
water reaches second boil, gently lower won-tons. Won-tons will
float to top when done. Carefully remove each won-ton with a
strainer and set aside. Discard water from Wok.
Bring chicken broth to boil in Wok. Season with sesame oil,
salt and pepper to taste. Reduce heat to simmer. Lower won-tons
into soup. Garnish with chopped scallions. Simmer 1 minute.
Serve piping hot.
Fold in half and brush left side with
beaten egg. Bring right side over on top.
Press firmly making sure right and left
corners are sealed.
24 won-ton wrappers
1 egg, beaten
8 cups water
1 cup cold water
6 cups chicken broth
1/2 teaspoon sesame oil
Salt and pepper to taste
1 tablespoon scallions, chopped
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