I've been making Won Ton Soup for ages - I thought everyone did. My girlfriend was curious to know how you wrap the won tons, so I thought I would just do a quickie video and recipe so she can whip a batch up! This is going to be like a recipe you might get from your Grandma, because I don't have the exact amounts.
I used to boil chicken backs and necks and whatever other chicken guts were on hand for a day in water. You would then drain it and get all the guts out and put it in the fridge overnight and skim off the fat the next day, and that was your broth. Or you can buy four 1 liter cartons of chicken broth - regular or fat free it doesn't matter, because your going to spruce it up anyways. Put your broth in a pot, and add soy sauce I would say about 1/4 cup. Remember soy sauce is salty, so just add it bit by bit until you like the taste. I also add some salt and pepper to taste. Have this on the stove ready to heat up when the won tons are done.
You will also need two bunches of green onions chopped and ready to add to the soup last.
For the Won Tons:
Won Ton Wraps - they usually come in a two pack and can be frozen.
1 Pound Ground Pork
Salt and Pepper
1 Can Sliced Water Chestnuts
3 green onions - finely chopped
1. Crack the eggs and put the egg whites in a bowl. (read next step) Mix the egg whites together until frothy with a fork.
2. Put the ground pork in a bowl, add one egg yolk. Add the other to the garbage.
3. Add the finely chopped green onions.
4. Add about 1/8 cup finely chopped water chestnuts - freeze the rest.
5. Add about 1/2 tsp of salt and 1/4 tsp of pepper.
6. Mix it all up.
Here is the video on how to wrap the won tons - we ran out of battery on the third won ton but I think you can get the idea...
Once the won tons are all done, bring the broth to a boil, then reduce it so it's not bubbling but it's hot. Gently drop the won tons in one by one. When the hit the water, the egg white acts like glue and holds it shut. You don't want to drop them into bubbling boiling water and have them blow apart! Let them cook slowing until they shrivel up and float. Don't stir them excessively - they're delicate.
Once these are cooked you can add the green onions that you had cut and set aside. This part is done, put a lid on and let them sit while you do the vegetables.
You can also add prawns and/or scallops to the broth right about now and they would be cooked when the vegetables are done.
If you want Won Ton with noodles in the bottom of your soup - buy a bag of Won Ton Noodles (that's what they're called) from the store, they're rice noodles and look just like spaghetti. Spencer likes noodles in his soup so now is the time to cook them up. They only take about four minutes.
You can have whatever vegetable you like in this soup. We do baby corn, bock choy, broccoli and sliced carrots. I used to add these to the won ton but pot they get over cooked and messy for the next day. Now, I just steam them as shown and add them to the hot soup.
Outside of loving my little business and helping people to make family heirlooms I have a wonderful life here in Abbotsford, BC. I love old things, family life, healthy living, green living, literature, sewing, gardening, parenting and cooking. That's what I'll be blogging about day after day.
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