Wontons
Silky smooth Wontons in clear chicken broth are great as a starter or appetizer. They can also be deep fried to perfection as finger foods.(Makes 70 to 80 wontons)
Keyword : wontons
Ingredients
- 1 packet thin wonton wraps
- 8 cups chicken stock (seasoned to taste) (1.9 liters)
- Several stalks Choy sum or bok choy (lightly scalded) (optional)
- 2 green onions (sliced)
- A few drops sesame oil
- Oil for deep frying if preferred
Filling
- 1 lb lean ground pork (450g)
- 4 oz shrimp (minced) (115g)
- ½ cup water chestnuts (chopped) (100g)
- 2 green onions (finely sliced)
- 2 tbsp soy sauce
- ½ tsp ground pepper
- 1 tsp sesame oil
Instructions
- Mix all filling ingredients in a bowl. Allow it to marinate for 30 minutes.
- Place one wonton wrapper on palm. Put 1 teaspoon filling in the center of the wrapper.
- Moisten wrapper around filling with a finger dipped in water. Gather wrapper up around filling and twist to seal. It should resemble a drawstring purse.
- Place wontons in a single layer on a flat plate.
- Bring 8 cups (1.9 liters) of water in a pot to boil. Gently drop about 20 wontons into pot. Reduce heat to medium and let them simmer for about 3 minutes. Cooked wontons will float to the top. Remove and drain wontons.
- Place about 6 wontons and a stalk of choy sum or bok choy in a bowl. Ladle some soup onto wontons. Garnish with sliced green onions and a few drops of sesame oil. Serve immediately.
- Alternatively, wontons may be deep fried for about 3 minutes in hot oil until golden brown.
Nutrition
Calories: 232kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice