RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6337
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| Recipe Name: |
The Chosen Won Ton Soup - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.82
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If you prefer, pre-made won ton skins are available at most supermarkets instead of making your own.
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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. |
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| Nutrition per Serving: |
| Calories: |
664 |
Total Carbs: |
72.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
52.8 |
Fat: |
11.4 |
Protein: |
15.08 |
| Fiber: |
17.71 |
Sodium: |
373.09 |
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