1 package wonton wrapper
1 pound ground pork
1 medium onion, finely chopped
1 head garlic, finely chopped
3 medium carrots, finely chopped
2 small carrots, cut into 1/4 inch cubes
4 stalks celery, cut into 1/4 inch cubes
1/4 red cabbage, finely chopped
1 can water chestnuts, cut into 1/4 inch cubes
1 egg, beaten
3 stalks scallion, finely chopped
1 teaspoon salt
1/2 teaspoon ground pepper
2 teaspoons sesame oil
6 cups chicken broth (or 6 cups water and one chicken bouillon)
1/4 cup evaporated millk
Filling: Mix together pork, onion (set aside 1 tablespoon for the broth), garlic (set aside 1 tablespoon for the broth), finely chopped carrots, 2/3 of the celery (set aside the rest for the broth), cabbage, scallions and egg. Mix well and season with salt and pepper. Test the mixture’s taste by microwaving a dollop of it for 30 seconds.
When seasoned to taste, mix in 1 teaspoon sesame oil and wrap the wontons using the directions below..
Broth: In hot pot, saute garlic, onions and celery. Add broth and carrots and simmer for 15 minutes. Add wontons one by one, evenly spaced so as to avoid sticking. Simmer on low-medium heat for another 20 minutes. Add 1/4 cup evaporated milk and 1 teaspoon sesame oil. Mix gently before serving. Serve topped with chopped scallions and fried garlic, when available.
How to wrap wontons:
Spoon a teaspoonful of the mixture onto a wonton wrapper.
Place fingers on edges of the wrapper and Join the corners together.
Press the edges together to form a seal. Depending on the wonton wrapper, water may be needed to seal them together. I have made this with several kinds of store-bought wrappers and have never had the need to seal the edges with water. They seem to just stick to the filling when cooked.
Arrange wontons in a plate and set aside.
http://www.dopaminejunkie.org/wonton-soup-filipino-pancit-molo/
1 pound ground pork
1 medium onion, finely chopped
1 head garlic, finely chopped
3 medium carrots, finely chopped
2 small carrots, cut into 1/4 inch cubes
4 stalks celery, cut into 1/4 inch cubes
1/4 red cabbage, finely chopped
1 can water chestnuts, cut into 1/4 inch cubes
1 egg, beaten
3 stalks scallion, finely chopped
1 teaspoon salt
1/2 teaspoon ground pepper
2 teaspoons sesame oil
6 cups chicken broth (or 6 cups water and one chicken bouillon)
1/4 cup evaporated millk
Filling: Mix together pork, onion (set aside 1 tablespoon for the broth), garlic (set aside 1 tablespoon for the broth), finely chopped carrots, 2/3 of the celery (set aside the rest for the broth), cabbage, scallions and egg. Mix well and season with salt and pepper. Test the mixture’s taste by microwaving a dollop of it for 30 seconds.
When seasoned to taste, mix in 1 teaspoon sesame oil and wrap the wontons using the directions below..
Broth: In hot pot, saute garlic, onions and celery. Add broth and carrots and simmer for 15 minutes. Add wontons one by one, evenly spaced so as to avoid sticking. Simmer on low-medium heat for another 20 minutes. Add 1/4 cup evaporated milk and 1 teaspoon sesame oil. Mix gently before serving. Serve topped with chopped scallions and fried garlic, when available.
How to wrap wontons:
Spoon a teaspoonful of the mixture onto a wonton wrapper.
Place fingers on edges of the wrapper and Join the corners together.
Press the edges together to form a seal. Depending on the wonton wrapper, water may be needed to seal them together. I have made this with several kinds of store-bought wrappers and have never had the need to seal the edges with water. They seem to just stick to the filling when cooked.
Arrange wontons in a plate and set aside.
http://www.dopaminejunkie.org/wonton-soup-filipino-pancit-molo/
