Wonton noodles

From: yleung@athena.mit.edu (Yolanda A Leung)

Date: 3 Aug 1993 19:17:02 GMT

Shrimp Won-Ton

1/3 lb raw, shelled shrimp
1/4 t rice wine
1/4 t salt
1/2 t cornstarch
1/4 t MSG (optional)

1/4 cup bamboo shoot, diced
1 t chopped ginger root

30 won ton skins

Rince and de-vein shrimp, drain and cut each into 3 pieces; mix with 
rice win, salt, cornstarch and MSG.  Add bamboo shoot and chopped ginger
root. mixing thoroughly.  Taking one won-ton skin, put a teaspoon of filling in
the center.  Trace water with fingertips along edge and fold over to form
triangle with filling in the center.  Bring the two outside corners together
and using another drop of water, pinch the 2 edges together to seal.

Boil 6 cups of water; add won ton and green vegetable; cover.  When won tons
rise to the surface of the water remove, won-ton with green vegetables
drain and portion into serving bowls with soup and seasoning.
Soup for Wonton

6 C stock
1 t rice wine
1 1/2 t salt
1 T shredded gingger root

Heat all above ingredients to boiling.  

Seasoning in each bowl

1/4 t black pepper
1/2 t sesame oil
1/2 T soy sauce
1 T chopped green onion

Put these into each individual serving bowl.


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