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Home Chestnut California Farm Wonton Dinner Soup

California Farm Wonton Dinner Soup

Name: How to cook California Farm Wonton Dinner Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 full dinners
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Wonton Dinner Soup

This is a fun recipe, and delicious. The wontons and deep dark broth are made first, the 5 precooked meat and seafood ingredients are added with 5 different vegetables. Your dinner friends will be impressed by the complexity and variety of all the fresh flavors. In restaurants, this version is called Wor Wonton Soup or War Wonton Soup.

Ingredient

Food ration :

4 full dinners

Cooking time :

8 hr marinade, 1/2 hr wontons, 15 minute soup

wontons: (14 oz filling, 14 oz wonton wrappers, plus 1 large eggroll wrapper for leftover filling)

1/2 cup

chopped shrimpmeat

1/2 cup

pureed pork

1/2 cup

Chopped canned water chestnuts

Wonton wrappers, purchased or made from scratch

1 Tsp

Rice wine or sherry wine

beaten egg to close wonton wrappers

1 Tsp

corn starch

1/2 Tsp

seasalt

1/2 Tsp

Soy sauce

Wontons

1/2

sliced chicken breast

1/2 cup

peeled, deveined shrimp

4 ounce

can clams

8 slices

cold marinaded chinese pork tenderloin

Black dried woodear mushrooms, soaked in boiling water and slivered 1/4” thick

1/2 cup

Bamboo shoots

1/4 cup

Water chestnuts

1/2 cup

fresh sugar Peapods, sliced

1/2 cup

Shredded napa cabbage or bok choy

3 cups

chicken broth

1 Tsp

Sesame oil

small whole pork tenderloin, sliced lenghtwise

2 Tbs

Thick sweet dark soy sauce

1 Tbs

honey

1 Tbs

Thin soy sauce

2 Tbs

Ketchup

1 Tbs

Paprika

1 Tbs

crushed garlic

1 Tsp

Ginger

1/2 bottle

cooking wine to cover

Cooking instructions

* Step 1

Marinade the pork overnight: lay whole tenderloin in dish, add dark sweet soy sauce, light soysauce, ketchup, paprika, ginger, garlic and shallots, cover with cooking wine. Preheat oven to 375F degrees, bake 30 minutes, take tenderloin out. Pour marinade in sauce pan, thicken 20 minutes, brush glaze over tenderloin. Cool, slice 1/4” thick, use 2 slices per person in soup. Add to soup just before serving.

* Step 2

Make the wontons. Chop shrimp with pork, water chestnuts, corn starch, spices, soy sauce. Place 1/2 Tbs of mix in center of wrapper, fold into trangle and press closed. This is called folding samosa style.

* Step 3

Fold tips together so they touch. Cover edges with beaten egg. Let dry. Put wontons and black mushrooms in skillet filled with boiling hot water, let sit 20 minutes. Save the broth.

* Step 4

Roll leftover filling in large moistened eggroll wrapper, close ends, seal with beaten egg, add to skillet with other wontons. To be sliced and served with dinner soup on the side.

* Step 5

Make and serve the soup: add 3 cups chicken bouillion to dutch oven, add broth from wontons, bring to boil, slice and add chicken, boil 5 minutes. Add wontons, bring to boil, skim the broth. Add bamboo shoots, water chest nuts, shredded cabbage, cut fresh sugar peapods, bring back to boil. Slice black mushrooms 1/4” thick in strips, add. Add shrimp, clams, marinaded sliced pork, sesame oil. Place large soup tureen on table to self serve family style. Garnish with chives.