Prep time: 1 hour
b>Cook time: 15 minutes
Ruby Harding of Turlock was looking for P.F. Chang's won-ton soup recipe. Although we haven't received Chang's recipe, Debra Kapitan of Sacramento shares her recipe, which she created herself. She used this recipe for a class presentation and received rave reviews.
Kapitan loves to cook and will have her citrus chicken fajita recipe featured in the August-September 2008 issue of Taste of Home Healthy Cooking magazine.
Premium content for only $0.99
For the most comprehensive local coverage, subscribe today.
1 package of 50 won-ton skins, 3½-inch square
1 pound ground pork
1 medium carrot, finely chopped
1 medium stalk celery, finely chopped
3 to 4 green onions with tops, chopped
2 teaspoons granulated sugar
1 tablespoon soy sauce
2 tablespoons prepared teriyaki sauce
¼ to ½ teaspoon ground ginger, to taste
¼ teaspoon garlic powder
2 teaspoons sesame seeds
14 cups canned condensed chicken stock
Chopped green onions
In a large bowl, mix all filling ingredients using your hands. Take one won-ton skin at a time, place on a plate or cutting board and wet the edges of the skin with water. Place
1 teaspoon of pork mixture in the middle of skin. Bring all four corners together and pinch together at the top, sealing in the filling.
Fill a 2-quart saucepan ¾ full of water and bring to a boil. Drop 25 won tons in boiling water, being careful not to splash and burn yourself. When the won tons rise to the top of the boiling water, cook for five minutes, drain in colander and rinse with cold water. Repeat with remaining won tons.
Heat soup stock. Place cooked won tons in stock and simmer five minutes. Ladle into soup bowls and garnish with chopped green onions. Serve immediately.
Note: Won tons can be made in advance and frozen in freezer bags for up to six months. You can use low-sodium soy sauce and chicken stock to reduce sodium content. You can make these won tons as appetizers by using round skins, fill and fold in half, sealing edges, then fry six to eight won tons at a time in heated oil (2 inches deep) until golden brown on each side (two to three minutes total). Drain on paper towels and serve with favorite dipping sauce or hot mustard.
Per serving: 368 calories; 28 grams protein; 29 grams carbohydrates; 14 grams fat (5 saturated, 7 mono- unsaturated, 2 polyunsaturated); 61 milligrams cholesterol; 2,738 milligrams sodium; 1 gram fiber; 3 grams sugar; 36 percent calories from fat