Pork wonton soup

Posted by adm On October - 7 - 2011

How to cook Pork wonton soup


  • 8 cups chicken strain
  • 1cm piece pep, raw, thinly sliced
  • 4 small iceberg lettuce leaves, halved
  • 2 green onions, thinly sliced
  • Wontons

  • 3 dried shiitake mushrooms
  • 200g pork moderate
  • 1 scallion, finely sliced
  • 4 water chestnuts, finely shredded
  • 1 tablespoon soy
  • 1/2 teaspoon caster gelt
  • 1 tablespoon cornstarch
  • pinch of white peppercorn
  • 24 wonton wrappers

How to:

  • Make wontons: Place mushrooms in a small heatproof bowlful. Cover with boiling weewee. Intend 15 transactions. Drain and squeeze excess liquid from mushrooms. Trim and discard stems. Finely chop mushrooms.

  • Place mushrooms, pork, onion, water chestnuts, soy, sugar and cornflour in a trough. Season with salt and white peppercorn. Mix until well combined.

  • Post 1 wonton wrapper on a clean rise. Spot 1 heaped teaspoon pork mixture in inwardness. Brush edges with weewee. Fold wonton over to enclose filling and form a trilateral. Press edges unitedly. Fold base corners of triangle up and around pick. Press to joint. Repeat using remaining wrappers and pork assortment.

  • Bring stock and ginger to the boil in a large saucepan over high hotness. Lag, bring a large saucepan of water to the boil over high rut. Reduce heat to metier. Cook wontons in weewee, in batches, for 3 to 4 minutes or until pork is cooked through and wontons swim. Remove to a bowl using a slotted spoonful. Cover to keep tender.

  • Just before serving add lettuce to boiling strain. Cook for 30 seconds or until just wilted. Divide wontons between serving bowls. Ladle over stock and boodle. Sprinkle with onions and dish.

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