Busters Recipes

Homemade Wonton Soup
Make enough wontons for two meals and freeze the extra
for your next batch of soup.

20 Shrimp-and-Pork-Filled Wontons
4 cups chicken broth
1/2 cup thinly bias-sliced carrot
5 to 6 green onions, slivered (about 1/2 cup)
1-inch piece gingerroot
Several dashes sesame oil
Cilantro leaves (optional)
In a 3-quart saucepan bring 6 cups water to boiling. With a spoon place
wontons, one at a time, into boiling water. Reduce heat. Simmer for 5
minutes. (If using frozen wontons, do not thaw; after adding, return water
to boiling before simmering.) Drain and rinse with cool water. Meanwhile, in
a 2-quart saucepan combine chicken broth, carrot, green onion, and
gingerroot. Bring to boiling; reduce heat. Cover and simmer for 2 to 4
minutes or till vegetables are crisp-tender. Remove gingerroot and discard.
Stir in sesame oil. Divide wontons among bowls and ladle broth mixture atop.
Sprinkle cilantro atop each soup bowl, if desired. Makes 4 to 6 servings.
Shrimp and Pork Filled Wontons: Thaw one 6-ounce package of frozen, peeled,
cooked shrimp. Finely chop the shrimp and combine with 1/2 cup finely
chopped cooked pork, 1/2 cup finely chopped fresh mushrooms, 1/2 cup sliced
green onion, 2 tablespoons finely chopped pimiento, 2 tablespoons snipped
cilantro, 2 tablespoons soy sauce, and 1/8 teaspoon ground red pepper.
To fill wontons, place each wonton skin in front of you so 2 opposite
corners are pointing toward you. Place 1 teaspoon filling in the center of
each wonton skin. Fold the lower corner of the wonton over the filling and
bring its point up to tuck under the filling. Roll the wonton up slightly
away from you, leaving about 1 inch of skin unrolled at the top corner. Use
water to moisten a side corner. Grasp opposite corner and, overlapping them
over the filling, attach side corners to each other, leaving top corner
free.
Make-Ahead Tip:To freeze extra wontons, place filled wontons on a baking
sheet in a single layer. Freeze till solid. When frozen, place wontons in 2
freezer bags or containers and freeze till needed, up to 3 months.

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