Wonton SoupThis is a spicy wonton soup made from chicken broth flavored with red and black pepper. The pork wontons also contain ginger, and green onion.
Wontons: 100 Wonton Skins (two packages) 1 Egg beaten Filling: 1 lb Ground Pork 3/4 Inch Fresh Ginger (chopped to consistency of coarse bread crumbs) 4 Scalions (chopped to size of match heads) 3/4 tsp Ground roasted Szechwan Pepper 1/2 tsp Salt 1 tbsp Corn starch 2 tbsp Soy sauce 2 tsp Sesame oil 1 Egg white Soup: 4 Cups Chicken Broth 2 tbsp Soy Sauce (1/2 tbsp per cup of broth) 1/2 tsp Hot pepper flakes in oil (1/8 tsp per cup) Black pepper to taste 4 Green onions (chopped finely)
Makes 100 Wontons - This is much more than is needed for 4 cups of broth. Making wantons is a bit tedious, so I've always made lots of them in a batch, and then used the extras with fresh soup. You should adjust the quantity of soup to match what you want.
Mix the ingredients for the filling thoroughly. Add 3/4 tsp of the filling to each wonton skin, and roll the skin diagonally until reaching a little past the center of the skin. Twist the ends, moisten with the beaten egg, and pinch the ends together.
Bring a large pot of water to a boil. Cook 20 wontons at a time. Drop 20 wontons into pot, and after a few seconds, stir carefully with strainer to loosen any that are stuck to bottom. When water is boiling again, wait 2-3 minutes, then pour in enough cold water to stop the boiling. When boiling again, cook 2 minutes longer. Remove wontons with wire strainer/spoon.
Heat the broth, add the other ingredients. To serve, place the desired number of wontons in a bowl, pour the soup over the wontons, and garnish with the green onion.
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