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Won Ton Soup II By Chef Tom Fraker Melissa’s Produce
Total Time:55 minutes
- 1/2 lb. ground pork cooked
- 1/4 lb. shrimp cooked and chopped
- 3 Tbsp. sherry
- 1 Tbsp. cornstarch
- 2 tsp. ginger root minced
- 1/2 tsp. Kosher salt
- 1/8 tsp. ground black pepper
- 24 sheets Won Ton Wrappers
For the Soup
- 6 c. chicken broth
- 1 c. Baby Bok Choy cleaned and chopped
- 1 package 0.5 ounce Dried Shiitake Mushrooms, reconstituted;
- stems discarded and caps sliced thin see notes below
- 1/4 c. Snow Peas
- 2 tsp. Sesame Oil
- In a large bowl, combine the first 7 ingredients and mix well.Take one won ton wrapper and place it on a working surface in a diamond shape and moisten the edges with water.
- Place 1 teaspoon of filling in the middle of the won ton skin. Press the skin around the filling to seal it in.
- Moisten your fingers and wet the bottom corner, then fold the top corner over so that it meets the bottom corner and resembles an inverted triangle. Press down to seal.
- Then moisten the left corner and bring it over to meet the right corner. Press to seal. A properly made won ton is commonly described as resembling a nurse's cap.
- Cover filled won tons with a towel to keep them from drying out.
For the Soup
- Place broth in a large pot. Bring to a boil and add the bok choy and the mushrooms. Cook for 2 minutes.
- Add won tons and cook for 3 minutes more.
- Stir in the snow peas and sesame oil. Adjust seasonings and serve.
- Garnish with sliced green onions or fried won ton strips.……………..
- HINT: Sealing won tons is similar to sealing an envelope. Do not overfill won tons and using just a small amount of water to seal them prevents bursting. Keep the work area as dry as possible.