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chicken stock filling shrimp pork carrots green onions fresh ginger oyster sauce sesame oil green onion cilantro leaf sauce soy sauce white vinegar chili oil chili paste sugar fresh garlic sesame oil
Viewed: 28 - Published at: 8 years agoIngredients
- 3 cups chicken stock or 3 cups chicken broth
- Won Ton Filling
- 1/2 lb shrimp, washed peeled deveined minced
- 1/4 lb pork, trimmed minced
- 2 tablespoons carrots, minced
- 2 tablespoons green onions, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons oyster sauce
- 1/4 teaspoon sesame oil
- green onion, sliced (garnish)
- cilantro leaf, chopped (garnish)
- Sauce
- 1 cup soy sauce
- 1 ounce white vinegar
- 1/2 ounce chili oil
- 1/2 teaspoon chili paste
- 1 ounce granulated sugar
- 1/2 teaspoon fresh garlic, minced
- sesame oil, to taste
Method
- Combine shrimp and pork mixtures. Make sure the mixture is smooth and not lumpy. If you have a food processor, use it for the mix.
- With a small spoon, place a pea-size mound of meat mixture into the won ton skin. Moisten the top and bottom corners.
- Fold over and seal. Place on a plate, cover and place in refrigerator until ready to serve.
- Combine sauce ingredients and mix very well.
- In a medium saute pan, bring the chicken stock to a boil, then lower to a slight boil. In another sauce pan, bring sauce to a boil then transfer back to serving container.
- Cook won tons in boiling chicken stock for approximately 2 minutes or until won tons float to the surface. Cook until skins are soft. With a strainer, remove won tons into serving bowl or individual soup bowls.
- Stir sauce before ladling over wontons.
- Garnish with green onions and cilantro.
