Wonton Soup Recipe : Emeril Lagasse : Food Network
Total Time: 1 hr 30 min
Prep 45 min
Cook 45 min
Yield: about 2 quarts, 6 to 8 servings
Level: Intermediate
Note: If you plan on saving any of this soup for leftovers, you might
consider cooking the wontons in a separate pot of boiling water before
adding them to the broth for serving. Because the wontons themselves
are coated with cornstarch, they will make the soup cloudy, thick, and
starchy, if allowed to sit in the soup for any length of time. You
won't have this problem, however, if you choose to serve the soup immediately.
Ingredients
1 tablespoon vegetable oil
1 tablespoon plus 1 teaspoon minced garlic
2 tablespoons finely chopped fresh ginger
1/4 cup thinly sliced scallions, plus 3 tablespoons finely chopped
10 cups canned low sodium chicken broth
1/2 pound ground pork
1 egg yolk
2 teaspoons soy sauce
1 1/2 teaspoons rice wine vinegar
1/2 teaspoon sesame oil
1/4 teaspoon crushed red pepper
About 30 wonton wrappers, thawed if frozen
1 1/2 cups thinly sliced bok choy
1/2 cup sliced shiitake mushroom caps
1/4 cup sliced bamboo shoots
Directions
In a large saucepan or soup pot heat the oil over medium high heat
until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the
ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4
cup of sliced scallions and the chicken broth and bring to a boil.
Reduce heat to medium low so that the broth just simmers. Allow broth
to simmer for at least 20 to 30 minutes while the wontons are being assembled.
In a small mixing bowl combine the remaining teaspoon of minced garlic,
remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped
scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil
and crushed red pepper. Mix until thoroughly combined.
Working on a flat work surface, lay out a few of the wontons. (Keep
remaining wonton wrappers covered with plastic wrap.) Fill a small bowl
partially with cool water and set aside. Using a teaspoon measure,
place a heaping teaspoonful of the meat filling in the center of each
wonton. Using your fingers, lightly wet the edges of the wonton. Bring
2 opposite corners of the wonton together to form a triangle and
enclose the filling, pressing edges firmly around the mound of filling
to eliminate any air pockets and seal. Moisten opposite corners of the
long side. Curl moistened corners toward each other, overlapping one on
top of the other, and press the edges together to seal. You should now
have a rounded stuffed wonton with a triangle poking up at the top.
Assemble the remaining wontons in the same manner. When the wontons are
all assembled, set aside.
Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and
cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently
add the prepared wontons to the simmering broth. Increase the heat
slightly so that the broth returns to a gentle simmer. Cook, stirring
occasionally (very gently), until the wontons float and the pork
filling is cooked through, about 5 minutes. Serve immediately.
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