CHINESE WONG TONG SOUP RECIPES

Steps:

• Soup Base:.
• Place ingredients for soup base into a large soup pot and bring to a boil over medium heat.
• Once boiling, reduce heat to low, cover and simmer for 10 minutes to combine flavors.
• Remove broth from heat and set aside.
• Wontons:.
• Place 2 tbsp chicken stock and cornstarch into a large mixing bowl and stir to combine.
• Add minced scallions, minced ginger, pork, soy sauce, dry sherry, sesame oil, and sugar, and stir well.
• Fill a cup with water and set it nearby.
• Place a wrapper in front of you so that it looks like a diamond.
• Dip your finger in the water and moisten all 4 edges of the wrapper.
• Place about 1 tsp of the meat mixture in the center of the wrapper and fold in half over the filling to make a triangle.
• Press firmly along the sides to seal it and remove any excess trapped air.
• Moisten the left and right corners of the triangle and pinch them together.
• Place stuffed wonton on a wax paper lined baking sheet and cover lightly with a kitchen towel.
• Repeat until all wontons are made.
• Soup:.
• Bring reserved broth to a boil, cover and reduce heat to medium low.
• Add wontons to simmering broth.
• Stir occasionally until wonton filling is firm and cooked through - about 5 minutes.
• Stir in spinach leaves and cook for 30 seconds until they wilt.
• Serve hot.

Steps:

• Place all the ingredients into a large bowl. Using chop sticks or a wooden spoon, mix the ingredients together, stirring in them in one direction. Stirring this way ensures that the mixture will be cohesive. Cover and refrigerate for 3 hours or longer. The longer the filling refrigerates the firmer the filling will be, making it easier to work with.
• Dust a baking sheet with the cornstarch. Have a small bowl filled with water for your hands. Place the wonton sheets on the work surface, covered with a damp towel.
• Hold a wrapper in one hand and place 1 tablespoon of the filling in its center. Dip a blunt butter knife into the water and dampen the edges of the wrapper. Fold the wrapper in half, creating a triangle shape. Crip the edges of the wrapper together with a forefinger and thumb. Dampen on corner of the fold bottom edge of the wrapper, and gently pull the side ends together, overlapping the wet corner slightly with its opposite dry one. Press them together to adhere creating a bowline shape. The folded wontons will somewhat resemble an Italian tortellini. Repeat until all the wrappers are filled. As you are filling place them on the prepared dusted baking sheet.
• In a large pot, bring water, salt and peanut oil to a boil over high heat. Add the wontons to the pot and allow the water return to a boil. Cook for 5-7 minutes, or until the wontons float to the top and their skins turn translucent. Turn off the heat and remove the wontons with a strainer. Transfer them to a bowl and drizzle the 2 tablespoons of sesame oil over them, mix well so they don’t stick together.
• Once all the wontons are cooked and you are ready to make the soup. Place the desired amount of wontons in each bowl, add the scallions, cooked bok choy and sliced mushrooms and pour the broth over everything. Now you’re ready to serve the soup. Make sure you add enough broth so the wontons are floating in the bowl. Drizzle with soy sauce or sesame oil if you’d like for added flavor.