INGREDIENTS:
( SERVES 6-8)
20-24 WANTON
WRAPPERS
HALF CUP
FINELY GROUND CHICKEN OR PORK
2 TSBS
CHOPPED CHINESE PARSLEY (CILANTRO)
3 FINELY
CHOPPED GREEN ONIONS
1 INCH
FRESH GINGER, PEELED AND GRATED
1 EGG,
LIGHTLY BEATEN
6 CUPS
CHICKEN STOCK
1 TBSP
DARK SOY SAUCE
DASH SESAME
OIL
SALT AND
PEPPER
CHINESE
PARLEY OR WATERCRESS FOR GARNISH
PROCEDURE:
1. PLACE
ALL WANTON WRAPPERS ON A LARGE, FLAT SURFACE. MIX TOGETHER THE CHICKEN
OR
PORK, CHOPPED PARSLEY, GREEN ONIONS AND GINGER. BRUSH THE EDGES OF THE
WRAPPERS LIGHTLY WITH BEATEN EGG.
2. PLACE
A SMALL MOUND OF MIXTURE ON ONE HALF OF THE WRAPPERS AND FOLD THE
OTHER HALF OVER THE TOP TO FORM A TRIANGLE
3. PRESS WITH YOUR FINGERS TO SEAL THE EDGES WELL
4. BRING
THE STOCK TO THE BOIL IN A LARGE SAUCEPAN. ADD THE FILLED WANTONS AND
SIMMER 5-10 MINUTES OR UNTIL THEY FLOAT TO THE SURFACE.
5. ADD REMAINING
INGREDIENTS TO THE SOUP, USING ONLY THE LEAVES OF THE PARSLEY OR
WATERCRESS FOR GARNISH.
TIP: WANTON WRAPPERS ARE
ALSO CALLED WANTON SKINS. AVAILABLE IN
SPECIALTY SHOPS, DELICATESSENS AND SUPERMARKETS.
