Quantity: 75 wontons
WONTONS
Ingredients
2 – 2½lb ground pork (extra lean or lean)
12 shrimp
12 chinese mushrooms
2 eggs
green onion
ginger
garlic
sesame oil
soya sauce
cooking wine or wine
salt
pepper (I prefer pepper mill pepper, but can also use black or white)
sugar
corn starch
wonton wraps (can get them at T&T) – look for thicker ones
Directions (To Make)
- Soak mushrooms and defrost shrimp.
- Cut shrimp and mushrooms into small pieces.
- Mince garlic, ginger and green onion.
- Beat eggs with a fork.
- Mix everything together well, adding sesame oil, soya sauce, cooking wine, salt, pepper and sugar to taste.
- Sprinkle corn starch on a large baking pan to hold the wontons.
- Wrap the wontons.
- Make a few and cook to check if enough taste/seasoning.
- When placing them on the baking pan, space them apart from one another.
- Put baking pan in freezer until frozen (few hours to a day), then bag the wontons.
Directions (To Cook)
- Boil water.
- Put wontons in water until they are floating (approx. 3-4 min for unfrozen, 8-10min for frozen)
- Can check if they are cooked by cutting into one of them.
- Drain and rinse with cold water. Set aside.
NOODLES
Ingredients
Suggested noodles: Buckwheat, Taiwanese (but any can be used)
Directions
- Cook noodles in boiling water (can be done in same pot as wontons – just need to time them to be done at the same time)
- When cooked or almost cooked, drain and rinse with cold water.
- Set aside.
VEGGIES
Ingredients
Suggested: broccoli, bok choy, carrots
Directions
- These can be boiled in the soup or stir-fried depending on preference.
SOUP
Ingredients
Chicken broth – no/low salt (can substitute other types of broth depending on preference)
Green Onion
Salt
Directions
- Boil soup.
- Cook veggies. When almost done, add wontons and noodles briefly.
SAUCES
Ingredients
Salt
Pepper
Chili Garlic Sauce
Hoisin Sauce
Soya Sauce
Directions
- Put in soup.
food 