wonton soup
 
"a simple, light 'chinese dumpling' classic ...whether in soup or fried, 
wontons will always bring you that mysteriously delicious taste of the far 
east ...! garnish with fresh scallions." original recipe yield: 8 
servings. 
 
1/2 lb.  boneless pork loin, coarsely chopped
2 oz.  peeled shrimp, finely chopped
1 tsp  brown sugar
1 Tbsp  chinese rice wine
1 Tbsp  light soy sauce
1 tsp  finely chopped green onion
1 tsp  chopped fresh ginger root
24   35 inch square) wonton wrappers
3 cup  chicken stock
1/8 cup  finely chopped green onion
 
 
 
in a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon 
chopped green onion and ginger. blend well, and let stand for 25 to 30 
minutes. 
place about one teaspoon of the filling at the center of each wonton skin. 
moisten all 4 edges of wonton wrapper with water, then pull the top corner 
down to the bottom, folding the wrapper over the filling to make a 
triangle. 
press edges firmly to make a seal. bring left and right corners together 
above the filling. overlap the tips of these corners, moisten with water 
and 
press together. continue until all wrappers are used. 
 
for soup: bring the chicken stock to a rolling boil. drop wontons in, and 
cook for 5 minutes. garnish with chopped green onion, and serve. 
 
light clear miso soup recipe - shirumono: the light clear miso soup called 
shirumono which means "soothing to drink" is usually served as an 
appetizer 
in the first course of the japanese meal. miso soup is also served for 
breakfast with a side of rice. my recipe for shirumono miso soup is a 
perfect accompaniment to any japanese recipe. 
 
about miso: miso is a common ingredient found in japanese recipes from 
dressings to soups. miso is a fermented soybean paste that comes in a 
variety of types and colors. the darker the miso, the longer it has been 
fermented. typically dark miso is saltier and stronger while the lighter 
colored miso is more delicate. 
 
about dashi: dashi is another very common ingredient in japanese cuisine. 
dashi is basically a stock used for soups, dressings and a wide variety of 
japanese recipes. 
 
basic dashi recipe: this basic dashi recipe is used for many japanese 
recipes. hint - you can freeze left over dashi stock in ice cube trays and 
then place them in a zip lock bag for a quick japanese recipe anytime! 
 
8 cup  of cold water
2 cup  of bonito flakes
  6quot piece of kelp (konbu)
 
wipe the kombu lightly with a damp cloth. place the kombu in a large pot 
with the cold water. right when the water comes to a boil remove the 
kombu. 
return the stock to a boil. add bonito flakes and remove from heat. let it 
stand 5 minutes until the bonito flakes sink to the bottom. strain the 
dashi 
broth through a cheesecloth to remove the bonito flakes. 
 
 
 
 
(ID: 75569) Mirror: rec.food.recipes: Sat, Nov 6, 2004


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