Moosewood -- Wontons & Wonton Soup

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* Exported from MasterCook *

 

Wonton Soup

 

Recipe By : Sundays at Moosewood

Serving Size : 6 Preparation Time :0:00

Categories : Moosewood Cookbooks

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups Bok choy

1 tablespoon Peanut oil

6 cups Vegetable stock

Salt & pepper

25 Wontons

3 scallions -- thinly sliced

-- on the diagonal

 

In a soup pot, saute the bok choy in the oil for 1 minute. Add the stock

& bring to a boil. Lower the heat & simmer till the bok choy is just

tender, about 5 minutes. Season.

 

In a separate pot, bring about 2 quarts of water to a boil. Drop the

wontons into the boiling water & cook til ltender. Drain & add to the

soup. Serve garnished with scallions.

 

 

 

 

 

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* Exported from MasterCook *

 

Wontons

 

Recipe By : Sundays at Moosewood

Serving Size : 1 Preparation Time :0:00

Categories : Moosewood Cookbooks

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons Peanut oil

1 1/2 tablespoons Grated fresh ginger

2 cloves garlic -- pressed

2 tofu cakes -- crumbled

1/2 cup Finely chopped scallions

2 teaspoons Dark sesame oil

2 tablespoons Tamari soy sauce

50 Wonton wrappers

Bowl of lukewarm water

Cornstarch for dusting

 

Heat peanut oil in a wok. Sizzle the ginger & garlic briefly then add

tofu & stir-fry for a few minutes. Add scallions, sesame oil & tamari &

stir well. Set aside to cool.

 

Set up a work area with wonton wrappers, water & cornstarch. Place a

wrapper in front of you in a diamond position. Drop a heaping teaspoonful

of filling in the centre of the wrapper. Moisten all 4 edges with water &

pull the top corner down to the bottom, folding the wrapper over the

filling to make a triangle. Press edges firmly to make a seal. Bring

left & right corners together above the filling. Overlap the tips of

these corners, moisten with water & press together. Place completed

wrapper on the corn-starch platter & continue till all wrappers are used.

 

FOR SOUP: Drop wontons into boiling water & cook for 5 minutes. Drain.

 

TO FRY: Heat 2 to 3 cups of oil in a wok till hot. Deep fry wontons in

batches till golden, 2 to 3 minutes on each side. Drain. Serve with

dipping sauce or duck sauce.

 

Uncooked wontons will keep in the freezer for a good 2 months if well

wrapped. Thaw before frying, but they can be boiled straight from frozen

& cooked 2 minutes longer.

 

 

 

 

 

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