Wonton Soup (Wontons are good for frying also)
	Approx. 24 wonton wrappers (pre-made wrappers work well)
	1/2 cup finely minced chicken or pork (a 50/50 mixture of very lean beef
	        and pork works well too)
	2 tbsps chopped cilantro
	3 green onions, finely chopped
	1 inch piece fresh ginger, peeled and grated
	1 egg, lightly beaten
	5 cups chicken stock
	1 tbsp dark soy sauce
	dash sesame oil
	Salt and pepper
	Cilantro or watercress for garnish
	Place all the wonton wrappers on a large, flat surface. Mix together
	the chicken or pork, chopped cilantro, green onions and ginger.
	Brush the edges of the wrappers lightly with beaten egg. Place a small
	mound of mixture on one half of the wrappers and fold the other half
	over the top to form a triangle. Press with fingers to seal the 
	edges well.
	Bring the stock to a boil in a large saucepan. Add the filled wontons
	and simmer 5-10 minutes or until they float to the surface. Add 
	remaining ingredients to the soup, using only the leaves of the 
	cilantro or watercress for garnish.
	Serves 6-8
	Note, for fried wontons, remove the wontons from the stock when they
	first float and drain. After draining, quickly deep-fry in peanut oil
	and drain again.

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