Wonton Soup Recipe
Ingredients
| Chicken stock | 6 Cup (16 tbs) | |
| Soy sauce | 1 Tablespoon | |
| 1 carrot, thinly sliced on diagonal | ||
| 12 snow peas, halved diagonally | ||
| Salt | To Taste | |
| WONTONS | ||
| Ground chicken | 1/4 Pound | |
| Soy sauce | 1 Teaspoon | |
| Cornstarch | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Sesame oil | 1/2 Teaspoon | |
| Carrot | 1 Tablespoon, chopped | |
| 1 tbsp chopped chives or green onion | ||
| Wonton wrappers | 24 | |
Directions
WONTONS: In bowl, combine chicken, soy sauce, cornstarch, salt and oil; stir in carrot and chives.
Spoon 1 tsp (5 mL) onto each wonton wrapper; bring edges up around filling to resemble little pouches, squeezing to seal.
In large saucepan, bring stock, soy sauce and carrot to boil; reduce heat and simmer for 5 minutes.
Add wontons; cook for 3 minutes or until filling is no longer pink and wrappers are tender.
Add snow peas; cook for 30 seconds.
Season with salt to taste.
Spoon 1 tsp (5 mL) onto each wonton wrapper; bring edges up around filling to resemble little pouches, squeezing to seal.
In large saucepan, bring stock, soy sauce and carrot to boil; reduce heat and simmer for 5 minutes.
Add wontons; cook for 3 minutes or until filling is no longer pink and wrappers are tender.
Add snow peas; cook for 30 seconds.
Season with salt to taste.
Chef
