won ton soup with noodles

Potsticker/wonton type dumplings and I have a colorful history. In the past, it's been pretty hit-and-miss as far as how well the potstickers tended to stay together during the cooking process. After many years of winging it with my own variations on potstickers, I decided to try a recipe out of one of my new birthday presents: Wonton Soup with Noodles from Terry Durack's Noodle book. Even with all my veggie substitutions (and not having a few ingredients on hand), the results were fabulous!

5 oz. shrimp, minced and 5 oz. ground pork [or firm tofu, minced]
2 tablespoons pork or bacon fat, minced [skip this for veggie]
4 dried shiitake mushrooms, soaked and minced [I also added enoki]
4 water chestnuts [I used firm white onion for crunch]
2 green onions
1 sm. egg white
salt and pepper to taste
8 oz. fresh egg noodles
1 package wonton wrappers
1 tsp cornstarch mixed in 1 tablespoon water
8 cups chicken stock [or veggie stock]
2 slices ginger, peeled [I doubled this]
3 oz choi sum (flowering cabbage) [I ignored this]
[I also added a slug of shiitake broth concentrate for extra flavor punch]

Combine the dumpling mixture and chill. Cook and drain the noodles. Assemble the wontons. Heat the stock with the ginger slices. In a separate pot of boiling water, boil a handful of wontons at a time for 4 or 5 minutes until the bob to the surface, fully cooked. Divide the broth (remove the ginger slices!), noodles, and wontons between the serving bowls. Recipe says it serves 4 - or two large single servings for a hearty meal.

Consider me converted to the Noodle book! Bon appetite!

Posted by rebecca on October 03, 2002 | TrackBack

Woo-hoo! Two recipes from two copies of Noddles in two days! 8) Beca, your soup sounds fantastic - next time you're making it on a weekend or vacation day, invite us over! I'll bring the sake cosmos. ;)

Posted by: meriko on October 3, 2002 9:32 PM

ok, i'm dense, but i want to be sure -- which part is the dumpling mixture?

Posted by: heather on October 4, 2002 6:12 PM

You're not dense! For brevities sake I shortcutted and didn't spell out everything in my post. (If you ever want a peek at the book it does do a great job covering all the details I glossed over!)

Basically, looking at my ingredients list, everything from the shrimp through the salt and pepper makes up the wonton filling. The green parts of the chopped green onion can also be tossed in the broth for final presentation with the wontons and noodles. The cornstarch in water is used for 'glue' to seal the wonton wrapper around the filling.

Does that clear everything up? :>

Posted by: chef beca on October 4, 2002 7:14 PM
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