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Fujianese Wonton Soup (Fujian Bian Rou)

00:45:00

Delicious twist on a classic wonton soup.

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Ingredients
- Serves 4 +
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1 head Napa Cabbage
1 Scallion
0.75 pound Ground Pork
1/4 teaspoon Ground White Pepper
4 tablespoon Soy Sauce
1 1/2 tablespoon Oyster Sauce
1 tablespoon Sherry Wine
1 teaspoon Sherry Wine
2 3/4 teaspoon Granulated Sugar
1 1/2 teaspoon Sesame Oil
4 cup Water
1 teaspoon Vegetable Oil
1 1/2 teaspoon Chicken Powder
1/2 teaspoon Salt
2 teaspoon Distilled White Vinegar
20 Wonton Wrappers
Directions HIDE IMAGES
STEP 1
Remove one leaf from the Napa Cabbage (1 head). Cut the leaf into thin strips.
STEP 2
Chop strips into finer pieces and add to a large bowl.
STEP 3
Mince Fresh Ginger (2 slice) and slice Scallion (1). Seperate the white and green parts.
STEP 4
Add ginger and white part of green onion to the large bowl.
STEP 5
Add Ground Pork (3/4 pound) to the bowl along with Ground White Pepper (1/8 teaspoon), Soy Sauce (4 tablespoon), Egg (1), Oyster Sauce (1 1/2 tablespoon), Sherry Wine (1 tablespoon), Granulated Sugar (2 teaspoon) and Sesame Oil (1 teaspoon).
STEP 6
Make sure your hands are clean and mix all the ingredients together.
STEP 7
Put 1 teaspoon on the corner of one of the Wonton Wrappers (20).
STEP 8
Then fold the wrapper toward the opposite corner. Put a little dab of water on the top of the skin. Now put your index finger in the middle and flod the two sides together. It should look like a square flower.
STEP 9
In a pot, add Water (4 cup), Vegetable Oil (1 teaspoon), Chicken Powder (1 1/2 teaspoon), Salt (1/2 teaspoon), Granulated Sugar (3/4 teaspoon), Ground White Pepper (1/8 teaspoon), Sherry Wine (1 teaspoon), Sesame Oil (1/2 teaspoon) and the chopped green onion.
STEP 10
Once the water comes to a boil, add the wontons. Once the water starts boiling again, turn the heat to medium-low and cook for 4 minutes. Stir gently and occassionally.
STEP 11
After 4 minutes, turn off the heat and add in Distilled White Vinegar (2 teaspoon). Serve into bowls. Garnish with the chopped green onion.
STEP 12
Enjoy!
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