If you never pictured yourself making a restaurant favourite like War Wonton Soup, follow the instructions below.
War Wanton Soup
4 chicken boulion cubes
4 beef boulion cubes
½ lb. sliced fresh mushrooms
3 gr. Onions chopped
½ head Napa cabbage
½ head bok choy
1 10 oz. Pkg. frozen peas
1 can sliced water chestnuts (drained)
1 can bamboo shoots (drained)
1 lb. Barbecued pork
1 chicken breast cut into bite sized pieces
¼ lb. Small shrimp
2 tbsp. Soya sauce
1 c. Broccoli florets
1 c. Sliced carrots
1 c. cauliflower florets
1 Clove garlic (crushed)
1 tsp minced ginger
1 can baby corn
Wontons
Make booth with 8c. water. Add remaining ingredients except wontons and cook until tender. Serve in bowls with wontons and sprinkling of gr. onions.
Wontons
2 – 3 mushrooms
1/4 lb. shrimp meat
1/4 lb. Ground pork
3 chopped green onions
2 tbsp. Soya sauce
1 clove chopped garlic
1/4 tsp. 5 spice powder
1/2 tsp. Salt
1 tbsp. Sugar
1 tbsp. Sherry or cooking wine
1 – 2 tsp. Cornstarch
Pepper
2 – 3 slices fresh ginger
Combine all ingredients. Use about 1 tsp. In the center of each wonton wrapper. Brush edges of wrapper with beaten egg. Bring all edges together to form wonton.
Dora Miner is a local cook and baker and writes a regular column for The Wetaskiwin Pipestone Flyer
