Won-ton Soup Recipe

It says this is usually served as a snack. Knowing how the crowd eats, though, we won't need much more than that anyway. I did dessert last week, so munchies are up to everyone else this time.


Says it serves 4.

• About one cup, generous amount, of chopped pork
• 1/2 cup minced shelled shrimp
• 1 ts light brown sugar 
• 1 tb rice wine or sherry 
• 1 tb light soy sauce
• 1ts minced fresh ginger root
• 24 ready made won-ton wrappers
• about 3 cups of stock
• finely chopped scallions for garnish

1: In a bowl, thoroughly mix the pork and the shrimp with the sugar, rice win, soy sauce, scallions and ginger; set aside for about 30 minutes to blend the flavors.
2: Place about 1 ts of the pork mixture in the center of each won-ton wrapper.
3: Wet the edges of each filled won-ton wrapper with a little water and press them together with your fingers to seal. Fold each bundle over.
4: To cook, bring the stock to a heavy boil in a wok. Add the won-tons and boil for 4-5 minutes. Season with the soy sauce and add the scallions.
5: Transfer to bowls and serve hot.








As seen from Chinesefood.about.com, here's how one can make won-ton wrappers. It's not that hard, and I'll be making my own because I'm too lazy to go to Greenville to see if the Asian markets have any. It's just flour dough, guys, it's not that bad. =)





This recipe yields about 24 wonton wrappers.
Prep Time: 1 hour
Total Time: 1 hour
Ingredients:


1 egg
3/4 teaspoon salt
2 cups all-purpose flour
1/3 to 1/2 cup water, as needed
Extra flour as needed
Preparation:


Lightly beat the egg with the salt. Add 1/4 cup water.


Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough. (Add more water than the recipe calls for if the dough is too dry).


Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3 1/2-inch squares. Store in a plastic bag in the refrigerator or freezer until ready to use.