SOUPS: This is an alternative to the "won tons" using mostly shrimp as filling. The meat & veggie won-tons are popular in Northern China, stemming from the time when shrimp was not readily available in inland places, and frozen food stuff was unheard of.

VEGETABLE AND PORK WON TON IN SOUP菜肉雲吞: 

 

 

 

1 quantity of won-ton wrappers

1 quantity of won-ton soup                                                    

meat & vegetable filling:

    10 oz. minced pork                                     

    12 oz. “bok choy” or Chinese greens

    1 tbsp. each minced ginger & garlic

seasoning:

    ½ tsp. each light soy sauce and rice wine    

    ¾ tsp. salt and sugar

    1 tsp. tapioca starch                                    

    dash white pepper and sesame oil

 

 

Wash bok choy, drain well and chop finely. Add bok chop, garlic and ginger, together with seasoning ingredients into pork. Mix well into filling.

 

Place 1-2 teaspoons filling in each won-ton wrapper. Fold halfway and squeeze slightly to seal.

 

Bring a large pot of water to a boil and add won tons. Bring water back to boil; cover pot and cook over medium heat for 3 minutes. Add in 1 cup cold water and bring back to boiling. Continue cooking until all the dumplings float to the surface. Remove with a slotted spoon.

 

Place 6-8 won-tons into each serving bowl. Ladle hot won-ton soup over dumplings to serve.

 

 

 

 

 

 

WON TON SOUP雲吞湯:

 

 

2 oz. dried shrimp, soaked                                          

shrimp shells

4 large pieces pork bones                                           

10-11 cups water                                

1 piece of dried “dai dei” 大地fish or 10-15 pieces chicken giblets

seasoning:

    1 -1½ tbsp. salt                                           

    1 tsp. light soy sauce

    dash sesame oil and white pepper

 

 

Bring water to a boil in a large saucepan. Add dried shrimp, dried fish (or chicken giblets), pork bones and shrimp shells and bring to a boil over high heat, skimming off foam as it rises to the top when boiling.

 

Reduce heat to medium-low, cover pot and cook soup for 1 hour. Strain soup into another saucepan; then add seasoning and mix in well.

 

Keep warm and use with won tons, or cool completely and refrigerate until needed.