Beef and Chive Won-Ton in Roasted Garlic Broth

Name: Beef and Chive 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: ½ pound spinach leaves; ½ cup finely shredded carrot; ½ cup finely chopped Chinese chives; 1 tablespoon finely minced garlic; 1 tablespoon finely minced fresh ginger; 2 tablespoons soy sauce; ½ cup tiny carrot cubes; 1 tablespoon Chinese rice wine or dry sherry; 1½ tablespoons Ma-La Oil or Five-Flavor Oil; ¼ teaspoon Roasted Szechwan Pepper-Salt; ½ teaspoon Chinese chili sauce; 2 egg yolks, beaten (optional); 1 pound coarsely ground beef top round; Kosher salt; 8 cups China Moon Infusion; Roasted Szechwan Pepper-Salt; 3 tablespoons finely chopped Chinese chives or fresh coriander leaves and stems; ¼ cup thinly sliced green and white scallion rings

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

Another twist on classic pork won-ton, these are filled with minced beef and enlivened by the addition of chopped chives and a dash of chili sauce. In the winter, we add to the bowl the garnishes listed below, but in the summer they are equally wonderful with fresh corn kernels and diced tomato and maybe a fine julienne of fresh basil.

The won-ton may be filled and poached a day or two in advance. Leftovers are tasty deep-fried, especially with a dab of

Ingredients

Asia
China
Spicy
Soup
Winter
Summer

Ingredients

Method