What is a good recipie for wong tong soup.?

Wonton Soup


1/4 lb. raw medium shrimp (in shells)


2 ounce lean ground pork


3 whole water chestnuts, finely chopped


2 green onions, chopped


1 teaspoon cornstarch


1/2 teaspoon salt


1/4 teaspoon sesame oil


Dash of white pepper


24 wonton skins


1 egg white, slightly beaten


5 cups water


1/2 chicken breast (about 1/2 lb.)


1/2 teaspoon cornstarch


1/2 teaspoon salt


Dash of white pepper


4 ounce Chinese pea pods


4 ounce mushrooms


4 cups chicken broth


1/4 cup sliced bamboo shoots


1 teaspoon salt


Dash of white pepper


2 tablespoon chopped green onions(with tops)


1/4 teaspoon sesame oil





Peel shrimp. Make a shallow cut lengthwise down the back of each shrimp; wash out vein. Chop shrimp finely. Mix shrimp, pork, water chestnuts, 2 green onions, 1 teaspoon cornstarch, 1/2 teaspoon salt, 1/4 teaspoon sesame oil and dash of white pepper. Place 1/2 teaspoon shrimp mixture in center of wonton skin. (Cover remaining skins with plastic wrap to keep them pliable. )Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle. Brush right corner of triangle with egg white. Bring corners together below filling; pinch left corner to right corner to seal. Repeat with remaining wonton skins. (Cover filled wontons with plastic wrap to keep them from drying out. )


Heat water to boiling in Dutch oven; add wontons. Heat to boiling; reduce heat. Simmer uncovered 2 minutes; drain. Rinse wontons under cold water; place in bowl and cover with iced water to keep them from sticking together. Remove bones and skin from chicken breast; cut chicken into thin slices. Toss chicken, 1/2 teaspoon cornstarch, 1/2 teaspoon salt and dash of white pepper in medium bowl. Cover and refrigerate 20 minutes. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse in cold water; drain. Cut pea pods lengthwise into halves. Cut mushrooms into 1/4 inch slices. Heat broth and mushrooms to boiling in Dutch oven. Stir in chicken; heat to boiling. Drain wontons. Stir wontons, bamboo shoots, 1 teaspoon salt and dash of white pepper into broth. Heat to boiling; reduce heat. Simmer uncovered 2 minutes. Stir in pea pods, 2 tablespoon green onions and 1/4 teaspoon sesame oil.














Won Ton Soup


(Won Ton Tong)


30 Won ton filled according to won ton recipe


1 cup Roast pork, sliced


1 quart Chicken and pork stock or either one.


2 Stalks green onions, minced


1 teaspoon Sesame oil The dark, cooked Oriental type.





Prepare won ton filling and wrap as in won ton recipe. Heat stock. Bring a pot of water to a boil. Add won ton and boil for 4 to 5 minutes. Remove won ton with bamboo skimmer or slotted spoon and transfer to soup bowls. Garnish with roast pork and green onions. Pour heated stock over won ton. Drizzle sesame oil over won ton and serve.





Wrap and freeze won ton. Drop frozen won ton directly into boiling water and boil for 5 to 6 minutes.





Unless you're Chinese you probably don't know what won ton means. "Won" means cloud and "Ton" means swallow. Since won ton wrappers are light and fragile as clouds, biting onto won ton is like swallowing a cloud.|||never heard of wong tong soup...


for other soups


check here:http://www.epicurious.com|||you mean wanton right? Try it with some chicken stock and put in some chinese herbs and seasoning to taste. Serve hot and with a bowl of rice with sweet and spicy vegetables.