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Categories:
boiling water green tea red miso shiitake mushroom filling green onions soy sauce rice vinegar dark sesame oil fresh ginger white pepper shrimp lean ground pork garlic wrappers red bell pepper green onions
Viewed: 31 - Published at: 5 years agoIngredients
- Broth:
- 6 cups boiling water
- 1 green tea bag or 1 teaspoon loose green tea
- 3 tablespoons red miso (soybean paste) or tahini
- 1 cup thinly sliced shiitake mushroom caps (about 3 ounces mushrooms)
- Filling:
- 1/3 cup minced green onions
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons dark sesame oil
- 2 teaspoons grated peeled fresh ginger
- 1/8 teaspoon white pepper
- 1/2 pound large shrimp, peeled and finely chopped
- 1/4 pound lean ground pork
- 2 garlic cloves, minced
- 20 won ton wrappers or gyoza skins
- 1/4 cup (1-inch) thinly sliced red bell pepper
- 2 tablespoons (1-inch) sliced green onions
Method
- To prepare broth, pour boiling water over tea bag in a large saucepan; steep 5 minutes. Remove and reserve tea bag. Bring tea mixture to a boil. Add miso, stirring with a whisk until blended. Add mushrooms; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; cover and set aside.
- To prepare filling, cut open reserved tea bag, and pour out loose tea; chop, if needed. Combine loose tea, minced onions, and next 8 ingredients (minced onions through garlic) in a medium bowl. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 tablespoon shrimp mixture on half of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle.
- Bring reserved tea mixture to a boil; add won tons, gently stir, and cook 4 minutes or until won tons float to the top. Ladle 5 won tons and 1 cup broth into each of 4 bowls. Divide bell pepper and onion slices evenly among bowls. Serve immediately.
- Note: Ground turkey may be substituted for the ground pork.
