Chop the green onions and tofu into small bite sized pieces.
Then, take some the green onion, tofu, and water chestnuts and
chop that portion more finely for use inside the wontons. Set
aside. Thinly slice mushrooms. Set aside.
Set up a work station with the wrappers; a glass of cool water; a
clean, dry plate to make the wontons; a clean, dry plate to put
finished wontons on; and the finely chopped ingredients.
To make the wontons, put a single wrapper in the center of the
clean plate. Place an appropriate amount of each ingredient onto
the wrapper (don’t overstuff the wrapper or it will tear when you
take the next steps). With a slightly wet finger, moisten all for
edges of the wrapper. Fold the wrapper in half, seal the edges,
and shape the wonton.
Boil water. Add wontons to the water (about 5 at a time) and boil 2-
3 minutes or till they float. Remove from water and set aside.
Boil broth. Add the tofu, mushrooms, and water chestnuts to the
broth. Return to boil for another 3-5 minutes. Reduce heat, add
green onions and sesame oil. Gently add wontons. Salt and pepper
to taste. Stir gingerly. Allow to simmer for 10 minutes.
Originally Submitted
2/12/2011
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