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Thai Style Won Ton in Tom Yum Broth
We have always loved Chinese Won Ton Soup, as well as Thai Tom Yum Soup. I decided to make Won Tons with a Thai-twist, and the fusion of Asian flavors has now has become a favourite of family and friends.
It is also a great recipe for make ahead meals, as the won tons freeze well for later use.
Thai-Style Won Tons in Tom Yum Broth
from the kitchen of Mary-Anne
1 lb. Ground lean pork
1/2# chopped raw shrimp meat
1 tsp. Minced ginger
3 cloves minced garlic
5 Scallions, chopped fine
2 Tbls. Cilantro, minced
1 stalk finely minced Lemon Grass (pounded)
3 pairs Magrood (Kaffir Lime)leaves slivered finely
6 - 10 chopped Thai Dragon Chiles to your taste for hot
6 water chestnuts chopped
1 tab. Oyster Sauce
1 tsp. toasted sesame oil
generous sprinkling white pepper
1 tab. Fish sauce
3 tabs. cornstarch
Mix thoroughly, then add one to two beaten eggs and mix again
1 pkg. won ton wrappers
bowl of warm water to dip your fingers in to help seal the 4 corners of the
won ton wrappers.
10 cups of water
2 cubes Knorr Tom Yum
1 tabs jarred Tom Yum/Sour Soup paste
2 stalks lemon grass cut into thirds and halved (bruise to release oils prior
to throwing in the pot)
3 pair Kaffir lime leaves (I usually bend/krinkle them to release flavors)
Combine all ingredients and allow to stand for 30 minutes.
Then proceed to make the dumplings:
Lay the wrappers on a clean work surface and spoon one teaspoon of the filling onto the center of the wrapper.
Fold the edges in toward each other and squeeze along the moistened edges to
form an envelope. Once folded and sealed, the 2 corners of the folded side
are moistened and then drawn together and squeezed with the finger tips to
create a bow like dumpling. Place each finished won ton on a floured tray
to prevent them from sticking to the surface.
Toss the won tons into the bubbling broth and cook until floating and dough
is translucent. This usually takes 5 to 7 minutes. I add some large chunks
of tomato and cook the last 2 minutes. If desired you could also add sliced
bok choy and quartered white fresh mushrooms and/or canned straw mushrooms
when you toss in the won tons.
Prior to serving, remove lemon grass stalks and Kaffir lime leaves.
Squeeze the juice of one fresh lime to taste
Add fish sauce to taste.
Ladle into individual bowls:
Top with cilantro leaves and sliced green onions.
*If you want to make your own paste I can give you that recipe as well.
If you want to make a few extra won tons and freeze, just allow them to dry
thoroughly prior to placing in zip lock bags. I dust them with rice flour to prevent them sticking together. This will allow a for a very quick tasty meal. Especially nice for a late supper.
Copyright: Global Access ltd, 2001
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