June 28, 2010
Chinese Dumplings/Won Ton Soup
1 lb freshly ground chicken (pork or beef can be used)
1/2 lb prawns, shelled, deveined and minced
1 tsp. wine (or sherry)
1 tsp. salt
2-3 drops of sesame seed oil
2 tsp. water
1 tsp. cornstarch
3 tsp. minced scallions
2 tsp. minced ginger root
2 cups chicken stock
1 package store-bought wonton wrappers
fresh vegetables of your choice
1. Add the ground meat and minced prawns in a large bowl, mix all the ingredients, except the chicken stock together to a smooth paste.
2. Put about a teaspoon of filling in the center of the wonton wrapper. Moisten the top edges, fold it diagonally in half to form a triangle. Make another fold from the bottom up about ½-inch. Bring the two points together, moisten one edge and overlap the corners together by pinching it together.
3. Bring chicken stock to a boil, add a drop of sesame seed oil, season with salt and pepper. Simmer and keep warm. In another pot, heat water to a boil and drop wonton into the water to cook for about 2-5 minutes, until the skins are transparent and cooked. (dumplings will float on top). Remove with a slotted spoon and cook the vegetables.
4.To serve, put the cooked dumplings and vegetables in individual bowl and ladle some soup on top. Serve warm.