RCI-ND.004.0040.001
Wonton Soup I
Wonton Soup I from the Recidemia collection
Prep45 min
Cook25 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- 20 unit
- roast pork and/or chicken cut in strips1 unit
- bundle pakchoy (bok choy)1 unit
- 1 unit
- 1 unit
- carrot or a piece of pumpkin¼ lb
- 1 tsp
- 2 pints
- shee-yow (soy sauce)½ tsp
- dsp vetsin (msg)1 unit
- 1 unit
Method
1
Prepare the filling by combining the roast pork and/or chicken strips with shee-yow (soy sauce), black pepper, and vetsin (MSG) in a small bowl.
2
Fill each wonton skin by placing about 1 teaspoon of the meat mixture in the center, wet the edges with water, fold into a triangle, then bring the two opposite corners together to form a pouch shape.
3
Dice the eschallot and celery into small pieces, and slice the carrot (or pumpkin) into thin matchsticks or small cubes.
4
Chop the pakchoy (bok choy) into bite-sized pieces, separating the leafy portions from the stems.
5
Bring the water or chicken stock to a rolling boil in a large pot over high heat.
6
Add the carrot (or pumpkin) pieces and celery to the boiling stock and cook for 3-4 minutes until slightly softened.
3 minutes
7
Gently drop the filled wontons into the simmering stock one at a time, stirring occasionally to prevent sticking.
5 minutes
8
Add the eschallot and pakchoy stems to the soup and continue cooking for 2 minutes.
2 minutes
9
Stir in the pakchoy leaves and adjust seasoning with salt to taste.
1 minutes
10
Simmer for 1-2 minutes until the wontons float and the vegetables are tender-crisp, then ladle into bowls and serve immediately.