Wednesday, February 10, 2010

Wonton Soup

A delicious hearty soup to celebrate the Chinese New Year

12 ounces Ground Pork
1 Tbsp Soy Sauce
1 Garlic Clove, crushed
2 Tbsp Sherry
2 Scallions, chopped
1 Tsp Sesame Oil
1 Egg White
1/2 Tsp Cornstarch
1/2 Tsp Sugar
About 35 Wonton Wappers

Soup Stock:
6 Cups ChickenStock
1 Tsp Light Soy Sauce
1 Scallion, shredded
1 small carrot, cut into thin slices

Combine all the ingredients for the filling and mix well.

Place a small spoonful of the filling in the center of each wonton

Dampen the edges and gather up the wonton wrapper to form a pouch
enclosing the filling.

Cook the filled wontons in a pot of boiling water for 1 minute or
until they float to the top.

Remove the cooked wontons with a slotted spoon.

Bring the chicken stock to a boil. Add the soy sauce, scallions,
carrots and wontons to the soup and simmer gently for 2 minutes.

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