Ingredients:
2 Teaspoons ginger root grated
0.5 Small onion, red chopped
0.5 Teaspoon curry powder, sweet
4 Each ginger root coin-sized pieces
1 Teaspoon vinegar, white
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Directions:
Sift together the flour, salt and baking powder. Make a well in the center and pour in the beaten egg. Roll the dough out until paper-thin on a clean, dry surface, sprinkling with a little flour as needed to keep from sticking. Cut first into 3-inch strips and then again to form 3-inch squares. Cover with plastic wrap or a damp clothier until ready to fill.
Heat clarified butter in a medium skillet over medium-high heat. Add the garlic, ginger, serrano and red onion and cook about 2 minutes. Add the curry powder and clove. Lower the heat to medium and cook another minute.
Scrape the mixture into a mixing bowl and combine with the cooked potato, cilantro and soy sauce. Season with salt and pepper if desired.
Heat the vegetable oil in a large saucepan over medium-low heat. Add the carrots, celery, ginger and cinnamon and cook for 5 minutes. Add the sliced mushrooms, peeled tomatoes and water and bring to a boil. Reduce heat to a simmer and cook 20 minutes.
Stuff the won tons: Using a pastry brush or the top of your finger, lightly moisten the edges of the won ton skin with beaten egg; place a teaspoon of the filling in the center, then fold the won ton in half to form a triangle. Bring the outer corners together, pinch and seal with a dab of egg wash. Allow to dry for 10 to 15 minutes before cooking.
Cook the won tons in a large pot of rapidly boiling water for 2 minutes, then place about 4 or 5 in each bowl. Season the soup to taste with soy sauce and vinegar and ladle over the hot won tons. Garnish with chopped scallions. |