WONTON NOODLE SOUP
Steps:
- For the wonton filling: Place the shrimp, pork, 1 teaspoon salt, 1/2 teaspoon pepper, the oyster sauce and sesame oil in a medium bowl and mix with your hands to combine. Let marinate while you prepare the stock. (If time allows, marinate for at least 20 minutes and up to overnight; refrigerate if marinating for more than 2 hours.)
- For the broth: Bring 2 quarts water to a simmer in a large saucepan or pot and whisk in the chicken base until completely dissolved. Add the remaining broth ingredients and let simmer for at least 5 minutes.
- Continue making the wontons: Bring a large pot of salted water to a boil. Place about 1 teaspoon of the filling in the center of 1 wonton wrapper. Moisten the edges with some of the beaten egg. Pinch in all the sides to make a small sack, enclosing the filling. Transfer to a plate. Repeat with the remaining filling and wrappers.
- For the noodles: Add the noodles to the boiling water and cook according to the package directions. During the last 3 to 5 minutes of cooking time, add the wontons and continue to boil until the wontons are cooked through and float to the top. Drain the noodles and wontons.
- For the assembly: Ladle 2 cups of the broth into each of 4 deep bowls. Divide the noodles and wontons among the bowls. Garnish with the scallions and cilantro.
WOR WONTON SOUP
"WOR" in Chinese means "everything", so Wor Wonton Soup means a wonton soup that has everything in it... This is a meal in itself!
Provided by Alan Leonetti
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Heat a large non-stick skillet over medium-high heat until hot.
- Add ground pork and brown until no longer pink.
- Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, 2 tablespoons minced flat-leaf parsley, garlic powder, 4 thinly sliced scallions, salt and pepper to taste.
- Continue cooking 3 to 5 minutes.
- Add the cooked chopped shrimp.
- Remove from heat, mix thoroughly and allow to cool slightly.
- That is your filling for the wontons.
- Place a small amount of water into a small bowl to use for sealing the wontons.
- Place a tablespoon or more of the filling into the center of each wrapper.
- Moisten edges with water, fold up corner of wrapper over the filling and press firmly to seal.
- It will look like a triangle.
- Hold filled wonton by the tip with the longest side down.
- Gently wrap corners around filled part, moisten with water and gently pinch to seal.
- The finished wonton resembles a nurse's hat.
- Set wontons aside on an oiled plate& continue with remaining wontons.
- The reason for oiling the plate is to prevent wontons from sticking.
- Place the chicken broth& 2 tablespoons of sesame oil into a large pot and bring to a light boil.
- Add sliced mushrooms, sliced water chestnuts and snow peas.
- Add wontons individually and cook until they float, about 1 or 2 minutes.
- Ladle soup into individual large soup bowls with as many wontons per person as desired.
- Top with strips of pork, strips of chicken, as many whole cooked shrimp as desired, and several slices of hard-boiled egg.
- Garnish with sliced and cut up pieces of scallions and Italian flat-leaf parsley on top and serve.
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