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|Wontons for Wonton Noodle Soup|
"Wonton Noodle soup is a traditional Cantonese meal served as a hearty breakfast or lunch. These wontons, crafted from pro pork and shrimp, are the real dumplings served with egg noodles and hen broth. 'Dashi' - or fish flakes - is an optionally available aspect, however provides incredible taste. If you feel bold, you could try making your own dashi from a fish purchased whole."
- 1 pound lean ground pork
- 1 pound medium shrimp - peeled, deveined, and coarsely chopped
- 5 dried black or shiitake mushrooms, reconstituted in hot water and chopped
- three green onions, finely chopped
- 1 egg
- 2 tablespoons soy sauce
- 1 half teaspoons salt
- three tablespoons dashi (dried fish flakes) (elective)
- 2 (14 ounce) applications rectangular wonton wrappers
|Prep : 2H||Cook : 150M||Ready in : 2H10M|
- Strain mushroom soaking liquid absolutely. Pat dry with paper towel, and chop.
- Place red meat, shrimp, mushrooms, green onion, egg, soy sauce, salt, and dashi (if the use of) together in a large bowl. Mix very well till all substances are completely included.
- Have a bowl of luke-warm water to be had for dipping. If you're right-passed, location wonton wrapper in a triangle function for your left palm. Place a small quantity of filling (approximately a heaping teaspoon or extra) near the lower corner of wonton wrapper. Fold that corner over filling closer to the alternative nook about half way, making sure the filling is securely enclosed.
- Dip finger right into a bowl of water and dab left nook of wrapper with water. Fold left and right corners in the direction of you (faraway from the pinnacle nook), resulting in the shape of a nurse's hat.
- Place wontons on cookie sheets whilst you work, maintaining them included with a damp towel to prevent drying out. Wontons can be carefully saved in plastic freezer baggage and frozen for destiny use.
- Finished wontons have to resemble the shape of a nurse's hat or rosebud.
- Place entire fish in preheated 350 degree F (a hundred and eighty stages C) oven until it's miles slightly smoky and charred. Scrape off any burnt parts and chop coarsely. Store in an air-tight field.
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