Subgum Wonton Soup Recipes

WONTON SOUP

Steps:

• In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
• Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
• FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.

SUBGUM WONTON SOUP

Steps:

• For the pork mix all ingredients together except pork. Add the pork and marinate overnight. Saute the pork in a little oil until cooked about 7 min. depending on how thinly it is sliced. Set aside.
• For the chicken. Boil in salted water until almost done and then slice into thin slices. Set aside.
• For the shrimp peel and devien
• For the wontons. Mix all the wonton ingredients together except for the wonton wrapper. Wrap each wonton wrapper around 1 tbsp of pork shrimp mixture.
• For the broth Add chicken and beef stock with fish sauce ginger and garlic. Bring to a boil and add the vegetables. Simmer over med high heat 10 minutes. Add the shrimp, pork and chicken. Cook until shrimp is cooked
• Boil a large pot of salted water and drop wontons into boiling water and cook until wontons float.
• Place wontons in bottom of bowl and ladle soup over top.

SUBGUM SOUP WITH BOK CHOY

Steps:

• In a soup pot bring chicken stock to a simmer. Add mushrooms and bok choy. Cook for 2 minutes.
• In a bowl have ready sliced chicken, 1 tablespoon egg white, 1/4 teaspoon salt, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Add to soup and immediately take pan off heat. Stirring to separate chicken pieces.
• Have in a bowl shrimp, 1 tablespoon egg white, 1/4 teaspoon salt, 1 teaspoon sherry, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Put pan back on heat, when broth begins to bubble add shrimp and remove pan from heat, stirring to separate shrimp. Ladle into a bowl and garnish with thinly sliced scallion.