Today we made Wonton. Here is the receipe if you care to make them at home. Also, the receipe of Spring Roll is attached as well. Please remember that you can buy the wraps for both at the Chinese groceray store.

                                                        Chinese Spring Roll

Ingredients:

1 package egg roll wrappers (4 1/2" by 5 1/2")

Filling:

·         1 pound fresh pork/chicken 

·         1 medium onion (sliced)

·         2 stalks celery, cut diagonally

·         1/2 pound Chinese cabbage, chopped

·         1/2 bean sprout

·         2 green onions, diced

·         1 pound fresh bean sprouts

Pork Seasoning:

·         1 teaspoon soy sauce

·         1 teaspoon oyster sauce

·         salt and pepper to taste

·         a bit (less than 1 teaspoon) cornstarch

·         Preparation:

Mix seasoning ingredients together. Cut the meat into thin strips, add the seasonings and marinate the meet for between 10 and 15 minutes.

While the meat is marinating, prepare the vegetables.

Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is ready, add the celery and onion and stir-fry.

Taste and add salt and sugar if desired. Remove from the wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the vegetables. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out.

Wrapping:  Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers. Or beat an egg as a substitute.

To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.

Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side.

Wonton Soup

Ingredients:

1. won ton wrappers

·         Filling:

·         1 pound boneless ground pork,

·         1 tablespoon soy sauce

·         a few drops sesame oil

·         1 teaspoon salt

·         1/2 teaspoon sugar

·         1 green onion, finely minced 

·         2 dashes of white pepper

·         Other:

·         Water for boiling won tons

·         4 1/2 - 5 cups chicken stock

·         green onion, thinly sliced, as desired

·         a few drops sesame oil (optional)

Preparation:

Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.

 Filling the won tons: Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.
  Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining won tons.

Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.
 
Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.

To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.