KBD Kids in the Kitchen - Asian wonton soup?

Books

Wed, May 30 2012, 7:32 pm

Here it is (I've never tried it):

Asian Wonton Soup (KBD Kids in Kitchen)

Wontons:
4 oz ground chicken
1/4 tsp ground ginger
2 cloves garlic, minced
1 Tbsp teriyaki sauce
1/4 tsp salt
1/4 tsp black pepper
12 (3 or 4-inch) wonton wrappers

Soup:
8 shiitake mushrooms
1 Tbsp canola oil
1 small head of Napa cabbage
6 cups chicken stock
1/4 tsp black pepper
2 scallions
1 tsp roasted or toasted sesame oil

1. Mix all wonton ingredients (other than the wonton wrappers) together well in a medium bowl.
2. Fill a small measuring cup with water, dip your fingers in the water and go around the whole outside of each wrapper. Place 1 tsp of the chicken filling into the center of each wonton wrapper. Fold the wrapper in half on the diagonal to form a triangle. Press around the filling to push out any extra air. (If you have extra filling, you can freeze it.)
3. Lay the finished wontons on a piece of parchment paper in a single layer, making sure that they don't touch each other.
4. Pull the stems off of the shiitake mushrooms and throw them out. slice the mushroom caps.
5. Heat canola oil in medium pot over medium low heat. Add the mushrooms and cook for 5 min, until the mushrooms are soft and turn a little brown.
6. Slice 1 cup of Napa Cabbage and add to pot. Cook for 2 min until cabbage has wilted.
7. Add chicken stock and pepper.
8. When soup starts to simmer, add in the wontons. Cover the pot and cook for 4 minutes. The wontons are done when they float to the top of the pot.
9. Slice scallions and sprinkle into the soup.
10. Carefully add the sesame oil, Stir one time. Ladle into bowls.