-= Exported from BigOven =-

Chinese Won Ton Soup

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Soups, Ethnic

-= Ingredients =-
1/2 pk Wonton wrappers
-OR-
DOUGH
1 tb Soy sauce
2 c Sifted enriched flour
1/2 ts Salt
1 t Salt
1/4 ts Pepper
1 lg Egg
-SOUP-
1/3 c Water
6 c Chicken stock
Filling
2 tb Chopped green onions
1 lb Finely ground cooked pork
2 tb Soy sauce
1 Egg ; beaten

-= Instructions =-
Dough: Mix and sift flour and salt into mixing bowl. Beat egg slightly
and stir into flour. Add water, a little at a time, mixing until dough is
smooth and right for rolling. Turn out on lightly floured board and knead
until smooth, turning and folding over a fewtimes. Cover and let stand 15
to 10 minutes. Roll out paper©thin and cut into 3 inch squares.
Filling: Mix pork and remaining ingredients smoothly together. Place 1
teaspoon of mixture in center of each square. Fold squares in half
diagonally to form triangles and press edges together with a fork. Drop
filled won tons a few at a time into 1 quart boiling salted water and cook
until theyfloat to the surface, about 15 minutes. Remove with slotted spoon
and drain. Soup: Heat stock. Place filled cooked won tons in bowls.
Sprinkle with green onions. Season eachbowl with a little soy sauce. Pour
on hot stock. Variations: Cooked ground beef or shrimp may be
substituted for pork on won ton filling. Finelychopped celery (1/2 cup and
1 cup tightly packed spinach may be added to chicken stock, in whichcase
cook 1 minute when heating the stock before serving. Recipe from: Mary
Margaret McBride Encyclopedia of Cooking, Published by Homemakers
ResearchInstitute Evanston, Illinois Copyright 1959. No, it's not mine,
but I thought you would like it! Mom.
Per Serving (excluding unknown items): 167 Calories; 2g Fat (9.3% calories
from fat); 14g Protein; 21g Carbohydrate; 2g Dietary Fiber; 47mg
Cholesterol; 16380mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2
Vegetable; 0 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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