Miette Culinary 109 MacDougal Street

Wonton Soup

Ingredients
3/4 lb. Lean ground Pork
1/4 lb. Shrimp, shelled, deveined and cut into small dice
1 ½ C. Scallions, trimmed and finely chopped
1 ½ t. Garlic, finely minced
1 T. Rice Wine Vinegar
1 t. Salt
1 t. Sugar
1 t. Soy Sauce
1 t. Sesame Oil
1 T. Oyster Sauce
Pinch freshly ground Black Pepper
2 ½ T. Cornstarch
36 Won Ton Skins

Procedure
1. In a large bowl, mix together the above ingredients thoroughly. Refrigerate.
2. Make Wontons by putting 1 T. of filling in the middle of the wonton wrapper, brushing the dough around the filling with beaten egg or water, and folding in half. Take the two corners of the folded side, and bring them around to join. Pinch together. The wonton should now resemble a large Tortellini. Make sure it is tightly sealed. Place finished Wontons on a sheet tray lined with paper or dusted with cornstarch.

Soup Broth
Bring 6 C. Chicken Stock to a boil. Add the Wontons and return to the boil.
Don’t be afraid to add Oriental Greens like Spinach, Bok Choy, Broccoli, Pea Shoots, etc. to the broth.

109 MacDougal Street, Suite 2, New York, NY 10012
Telephone (212) 460-9322 Fax (212) 460-9579

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