China Moon Pork Won-Ton in Roasted Garlic Broth

Name: China Moon Pork Won-Ton in Roasted Garlic Broth
Yield: Filling makes about 40 Won-ton Soup Serves 4 in large bowls, 6 to 8 in small bowls
Cuisine: China
Ingredients: Roasted Szechwan Pepper-Salt; ½ pound spinach leaves; 2 teaspoons Chinese rice wine or dry sherry; ½ cup finely shredded carrot; ¼ cup finely chopped Chinese chives; ¼ cup thinly sliced green and white scallion rings; ½ teaspoon Cayenne Pepper Oil; ¼ teaspoon Freshly ground black pepper; ½ teaspoon kosher salt; Kosher salt; 2 tablespoons soy sauce; 8 cups China Moon Infusion; 1 tablespoon finely minced garlic; 2 egg yolks, beaten (optional); 1 tablespoon finely minced fresh ginger; 1 tablespoon plus 1 teaspoon finely chopped Chinese chives; 1 pound coarsely ground fresh pork butt; 1 tablespoon China Moon Infusion

Preparation info

Filling makes about
4
Won-ton Soup Serves in large bowls

Difficulty
Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

This is our version of won-ton soup, an admittedly zippy bowlful that is a full league away from the mild Cantonese classic. It is an unabashed bestseller, and a soup of which I never tire.

Making won-ton is a labor of love. Or at least it is a labor. Were I doing this soup at home, I would wrap the won-ton in the morning and serve the soup in the evening as a one-bowl meal to reward me for my fuss.

Won-ton are heavenly freshly made. Once poached, they may be refrigerated fo

Ingredients

Asia
China
Spicy
Soup

Ingredients

Method