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Penmart01
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WONTON SOUP WITH BOK CHOY
Active time: 1 hr Start to finish: 8 hr (includes chilling stock) For soup 2 lb country-style
(meaty) pork ribs 2 lb chicken thighs, legs, and wings 4 scallions, coarsely chopped 1 (2-inch)
piece peeled fresh ginger, chopped 12 cups water 1 1/2 lb bok choy, leaves halved lengthwise, then
stalks and leaves thinly sliced crosswise 1 1/2 teaspoons salt
1/4 teaspoon white pepper
For wontons
2/2 lb ground pork (not lean) 1 large egg yolk 2 scallions, finely chopped
2 (1 1/2-inch) piece peeled fresh ginger, finely chopped 1 tablespoon soy sauce 1 teaspoon rice
vinegar (not seasoned)
3/2 teaspoon Asian sesame oil
4/2 teaspoon salt
5/4 teaspoon white pepper About 30 wonton wrappers, thawed if frozen
Make broth: Simmer pork ribs, chicken, scallions, ginger, and water in a 6- to 8-quart tall narrow
stockpot, uncovered, until meat is very tender and falling apart, 4 1/2 to 5 hours. Pour broth
through a sieve into a large bowl and discard solids. Cool broth, uncovered, then chill, covered, at
least 1 1/2 hours.
Make wontons: Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and
white pepper in a bowl in 1 direction with your hand until just combined (do not overwork, or
filling will be tough).
Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap). Spoon a
rounded teaspoon of filling in center of square, then brush water around edges. Lift 2 opposite
corners together to form a triangle and enclose filling, pressing edges firmly around mound of
filling to eliminate air pockets and seal. Moisten opposite corners of long side. Curl moistened
corners toward each other, overlapping one on top of the other, and carefully press corners together
to seal. Make more wontons in same manner.
Finish soup: Skim any fat from broth, then bring to a simmer in a 5- to 6-quart pot. Stir in bok
choy, salt, and white pepper and simmer, uncovered, until bok choy is crisp-tender, 3 to 4 minutes.
Add wontons and simmer, uncovered, gently stirring, until filling is just cooked through, about 3
minutes (cut 1 open to check).
Cooks' notes: • Broth can be chilled up to 1 day. • Wontons can be made 1 month ahead. Freeze in
1 layer on a plastic-wrap-lined baking sheet until firm, about 30 minutes, then transfer to a
sealable plastic bag and keep frozen.
Gourmet January 2004
----
---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."
Active time: 1 hr Start to finish: 8 hr (includes chilling stock) For soup 2 lb country-style
(meaty) pork ribs 2 lb chicken thighs, legs, and wings 4 scallions, coarsely chopped 1 (2-inch)
piece peeled fresh ginger, chopped 12 cups water 1 1/2 lb bok choy, leaves halved lengthwise, then
stalks and leaves thinly sliced crosswise 1 1/2 teaspoons salt
1/4 teaspoon white pepper
For wontons
2/2 lb ground pork (not lean) 1 large egg yolk 2 scallions, finely chopped
2 (1 1/2-inch) piece peeled fresh ginger, finely chopped 1 tablespoon soy sauce 1 teaspoon rice
vinegar (not seasoned)
3/2 teaspoon Asian sesame oil
4/2 teaspoon salt
5/4 teaspoon white pepper About 30 wonton wrappers, thawed if frozen
Make broth: Simmer pork ribs, chicken, scallions, ginger, and water in a 6- to 8-quart tall narrow
stockpot, uncovered, until meat is very tender and falling apart, 4 1/2 to 5 hours. Pour broth
through a sieve into a large bowl and discard solids. Cool broth, uncovered, then chill, covered, at
least 1 1/2 hours.
Make wontons: Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and
white pepper in a bowl in 1 direction with your hand until just combined (do not overwork, or
filling will be tough).
Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap). Spoon a
rounded teaspoon of filling in center of square, then brush water around edges. Lift 2 opposite
corners together to form a triangle and enclose filling, pressing edges firmly around mound of
filling to eliminate air pockets and seal. Moisten opposite corners of long side. Curl moistened
corners toward each other, overlapping one on top of the other, and carefully press corners together
to seal. Make more wontons in same manner.
Finish soup: Skim any fat from broth, then bring to a simmer in a 5- to 6-quart pot. Stir in bok
choy, salt, and white pepper and simmer, uncovered, until bok choy is crisp-tender, 3 to 4 minutes.
Add wontons and simmer, uncovered, gently stirring, until filling is just cooked through, about 3
minutes (cut 1 open to check).
Cooks' notes: • Broth can be chilled up to 1 day. • Wontons can be made 1 month ahead. Freeze in
1 layer on a plastic-wrap-lined baking sheet until firm, about 30 minutes, then transfer to a
sealable plastic bag and keep frozen.
Gourmet January 2004
----
---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."