ups.
SIDE NOTE - This recipe can also be used to
for wonton soup broth :
Simmer broth, ginger &
arge airtight plastic container).
Soup Directions:
Sort and wash
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
se.
To make the soup: In a stockpot, combine duck
hunky paste.
Hold 1 wonton wrapper in the palm of
n the center of each wonton wrapper. Brush edges with a
ixture on center of each wonton wrapper. Brush edges with egg
Step 1: The soup!
So first, we're
Place the stock, carrot, ginger, soy sauce and 2 cups water in a medium saucepan on high heat. Bring to a boil. Reduce the heat to low; simmer, uncovered, for 5-7 mins or until the carrot is tender.
Add the noodles and wontons. Simmer for 5 mins or until the wontons are cooked. Stir in the choy sum and pork. Simmer for 2-3 mins or until the pork is cooked.
Ladle the soup into serving bowls. Serve sprinkled with onion.
Place in a bowl, the ground pork, green onions, ginger, soy sauce, 1 teaspoon sesame oil, Chinese wine, sugar, cornstarch, salt and pepper.
Mix together well and set aside.
Heat stock in wok and bring to the boil.
Season with salt and pepper, wrap 1/2 teaspoon of pork mixture into each wonton wrapper.
Close tightly and drop into stock.
Cook for 5 minutes.
Wontons usually rise to the surface when cooked.
Add 1/2 teaspoon sesame oil and stir in. Garnish with green onion or fresh coriander.
Wash and soak the lotus seeds, euryale seeds, coix seeds in warm water.
Peel the chinese yam and slice thinly.
Wash the pork ribs and parboil.
Place the chinese yam, lotus seeds, euryale seeds, coix seeds, poria, and pork ribs into a ceramic bowl.
Add the water until it covers the ingredients.
Place the bowl in a steamer or big wok and steam for 20 to 30 minutes.
Add the salt and wine before serving.
t the center of each wonton skin. Moisten all 4 edges
urface, lay out about 6 wonton wrappers, keeping the remaining wrappers
hicken. Ladle over the hot soup. Serve sprinkled with scallions, with
illing ingredients thoroughly.
Cover wonton wrappers with damp cloth. Remove
n the middle of the wonton skin.
Brush water on
easpoon into center of each wonton wrapper. Brush edges with a
baking tray. Place 1 wonton wrapper on dry tea towel
Pour the chicken and beef broths into a large saucepan and bring to a boil over high heat. Add the water chestnuts, green onions, and frozen wontons and cook until the wontons are cooked through and floating, 2 to 3 minutes.
Remove from the heat and stir in the fresh spinach. Cover the soup and let the spinach steam and soften in the hot soup for 2 minutes.
Season with Chinese five spice, salt, and cayenne pepper.