Name: Wontons for Soup
Cuisine: China
Ingredients: ¼ cup minced scallion; 1 egg, beaten; Pepper to taste; 8 Chinese black mushrooms, soaked, squeezed dry, and minced; 4 tablespoons minced Smithfield ham; 25 wonton skins; 1 teaspoon minced fresh ginger root; 8 fresh water chestnuts, peeled and minced; 2 tablespoons Shaoxing wine or dry sherry; 1 tablespoon sesame oil; 1 teaspoon salt; 1 pound pork butt or shoulder, coarsely ground; 2 tablespoons thin soy sauce

Preparation info

Difficulty
Easy

Appears in

Chinese Technique

By Ken Hom

Published 1981

About

To truly enjoy wontons, you should fill them yourself. A good filling combines contrasting flavors and textures. In this recipe the soy sauce, rice wine, and sesame oil flavor the pork, and the sweetness of the water chestnuts, the smoky mushrooms, the sharp scallions and ginger, and the salty ham provide contrast. The filled wontons are blanched briefly to rid them of their cornstarch coating so that they won’t cloud the soup. Once blanched, the wontons can be kept refrigerated for a day o