1.24.2013

WTKW: Won Ton Soup/Pot Stickers

Is it just me or does everyone in the United States have a head cold right about now? Here's some nice soup to help sooth the soul and ease the head pressure. 

Won Ton Soup


1 pkg. won ton skin
7 oz. ground pork
2" scallion
1 tbsp. soy sauce
1 tbsp. sesame oil
1 tsp. salt
small cup of water
In the soup:
2 cans chicken broth,
2 cans water
1 tbsp. soy sauce
Dash with sesame oil

Directions: In a large pot combine ingredients for soup (minus the water) and turn heat to medium high, waiting for it to boil. Meanwhile, in a separate bowl cut green scallions into tiny pieces. Add seasonings and mix well. Add ground pork, and mix with hands. Lay a square of won ton skin on a plate and with a wet finger, wet two adjacent sides. Place about a half tablespoon of filling in center of skin. Fold into a triangle.
 Wet an end corner of the triangle on top and fold both corners together, overlapping and press tightly to form a "ear" shaped won ton. Then repeat until all won ton skins are filled. Place in boiling soup. They will sink at first and gradually start to float. Bring back to a boil. Add cold water and bring to boil again. Serve won ton in hot soup in individual bowls. Garnish with scallions.

This has been a family favorite for years. My dad used to make this when I was a kid, and I loooved it! A few tidbits: do not get any meat on the edge of the won ton wrapper. If you over-stuff it won't form a proper seal and will come loose in the soup. It's okay, it will still cook and taste fine, you'll just have balls of pork and floating wrappers.  You'll find the won ton skins in the produce section of the grocery store. It's usually by the tofu. 

Not into soup? Neither is Mr. B. So here's what we do as an alternative...

Pot Stickers:


For dipping sauce:
½ cup soy sauce
1 TBSP sesame oil
1 TBSP sugar
½ tsp white vinegar

Directions: Follow the exact directions for filling and folding the won ton wrappers. B rush frying pan (pot) with oil. Add pot stickers and cook about 1 minute, until they stick to the pot. Add 1 cup water; cover and simmer 10 minutes. Remove excess water. Heat pot stickers in pan until bottom parts are crisp. Flip, and crisp the other side as well. Serve hot with sauce drizzled on top. So good, you'll wonder why you've never made these before!

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