SOUPS: Won-ton in soup has to be the most favourite and popular item of food, especially in Hong Kong. Please delight your family by serving it at home.

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

 

 **** dai dei fish is available in dried form in Chinese markets****

 

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.

 

 

 

 

 

SHRIMP WON-TONS IN SOUP 蝦雲吞:

 

 

 

shrimp paste:

    1½ lbs. small shrimp                                                           

    8 oz. minced pork

    4 stalks green onion, finely chopped                                  

    1 egg, beaten

2 oz.  Chinese yellow chives 韮黃 chopped               

won-ton wrappers ****                        

seasoning:

    1 tsp. each salt, sugar & light soy sauce

    1 tsp. sesame oil                                         

    dash white pepper

1 quantity of won-ton soup

****won-ton wrappers are available from Chinese supermarket****

 

 

 

Rinse, remove shells, de-vein and pat dry shrimp thoroughly. Mince shrimp and put in a large bowl. Add in mince pork, egg, green onion and seasoning ingredients. Use a pair of chopsticks to mix ingredients together, mixing in 1 direction only to promote adhesiveness.

 

Unwrap wrappers and lay them, in a stack, on a clear work-surface. Use 1 wrapper at a time and cover the rest with damp paper towers to prevent drying out. Place 1-2 teaspoonful of filling into each won ton wrapper and gather edges together loosely into won tons.   

 

Bring a large pot of water to a boil over high heat. Add won-tons and bring water back to boil. Cook until won-tons float to the surface. Remove with slotted spoon.

 

Place 6- 8 won-tons in each serving bowl. Top with hot soup; then sprinkle chopped chives to taste to serve.