Won Ton Soup

I posted a while ago about the Chinese dinner I cooked for some friends and promised to share the recipes.  I posted the egg roll recipe already. and I believe I have previously posted my basic chicken stir fry. Here is the won ton and won ton soup recipe. I will post the sweet and sour pork in a future post. I LOVE these Won Tons!!!!!! This recipe is adapted from the original by adding more to the soup, such as the egg, mushrooms, and fish sauce. If you don't have fish sauce, you can just use a little more soy sauce. It's purpose is basically to deepen the flavor of the broth. The won ton filling itself is basically the same, but I do add more sesame oil than what is called for. The water chestnut is my addition also. 

WON TONs and WON TON SOUP

Won tons:

1 pkg won ton wrappers

Filling:

·         4oz cooked shrimp, diced

·         4oz lean pork, diced or ground

·         2oz mushrooms, finely chopped

·         4oz bamboo shoots or water chestnuts, chopped

·         1 tsp cornstarch

·         1 ½ tsp soy sauce

·         ¼ tsp pepper

·         ½ tsp oil

·         ¼ tsp sesame oil

·         ½ tsp salt

Mix all filling ingredients and marinade a few minutes.

Add 1-2tsp filling to center of won ton wrapper.

Moisten edges with water. Fold into triangle and seal edges together, squeezing out air as you seal. Bring opposite tips across center and seal with more water to form won ton. Set aside on paper towels until all are complete.

Soup:

1lb spinach or 1/3 of a 10oz package frozen chopped spinach

2 oz mushrooms, thinly sliced

7 cups chicken stock

1-2 tsp fish sauce

1 tsp soy sauce

2 eggs, beaten

Combine stock, fish sauce and soy sauce in sauce pan. Bring to boil.

Add the sliced mushrooms and as many won tons as desired.

Boil for 2 or 3 minutes, and then add spinach.

Meanwhile, beat egg in small bowl, then drizzle slowly into hot broth. Eggs cook almost instantly.

I usually deep fry the remaining won tons and serve them as an appetizer before the soup.