Goat Cheese Wonton Soup Recipe
Ingredients
| Wontons | ||
| Goat cheese | 3 Ounce, crumbled | |
| Chives | 1 Tablespoon, chopped | |
| Egg | 1 , separated | |
| Water | 1/4 Cup (16 tbs) | |
| Wonton wrappers | 12 | |
| Broth | ||
| Egg white | 2 Tablespoon, poached | |
| Shiitake mushrooms | 2 Tablespoon, thinly sliced | |
| 1 tablespoon thinly sliced green onion | ||
| 8 paper-thin slices garlic | ||
| 8 paper-thin slices fresh ginger | ||
| 8 fine strands orange zest | ||
| Cilantro leaves | 8 (Garnish) | |
| Hot chili pepper oil | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a small bowl mix the goat cheese with the chives.
Season with salt and pepper to taste.
Make an egg wash by mixing the beaten egg yolk with the water.
Place 1 1/2 teaspoons of the goat cheese mixture in the center of each wonton skin.
Brush the edges with egg wash.
Fold corner to corner to form a triangle.
Press the edges together to seal.
Fold the 2 opposite corners around a finger.
Moisten with the egg wash and press together to seal.
In a saucepan poach the wontons in simmering salted water for 3 minutes.
In a separate saucepan heat the broth ingredients.
Divide the wontons between 8 small soup bowls and add the broth.
Garnish with cilantro and a few drops of hot chili oil.
Season with salt and pepper to taste.
Make an egg wash by mixing the beaten egg yolk with the water.
Place 1 1/2 teaspoons of the goat cheese mixture in the center of each wonton skin.
Brush the edges with egg wash.
Fold corner to corner to form a triangle.
Press the edges together to seal.
Fold the 2 opposite corners around a finger.
Moisten with the egg wash and press together to seal.
In a saucepan poach the wontons in simmering salted water for 3 minutes.
In a separate saucepan heat the broth ingredients.
Divide the wontons between 8 small soup bowls and add the broth.
Garnish with cilantro and a few drops of hot chili oil.
Chef
