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Won Ton Soup - West Bend

Won Ton Soup

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Full Recipe Details

Ingredients

6 Chinese dried black mushrooms, soaked in hot water, 20 minutes, drained, stems discarded, caps minced ¼ pound ground lean pork ¼ pound shrimp, coarsely chopped 3 teaspoons minced green onion 2 tablespoons soy sauce ½ teaspoon salt 1 teaspoon sesame oil Dash freshly ground white pepper 1 pound won ton skins 1 egg white lightly beaten 6 cups hot chicken stock Finley sliced green onions optional

Cooking Process

1. Mix first 8 ingredients. 2. Place ½ teaspoon filling in center of each won ton skin. Moisten edges with egg white, fold in triangle; press edges to seal; moisten the two far point of triangle with water; press together firmly; Makes about 55 won tons. 3. Bring 2 quarts of water to a boil in wok at 250°. 4. Drop 18 won tons into boiling water; cook 10 minutes; drain. 5. Place 3 won tons in each of 6 soup bowls; fill with hot chicken stock; garnish with green onions if desired. Serve immediately. *Note: remaining won tons can be frozen. It is not necessary to thaw before cooking.

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