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A nice change of pace from kreplach, wonton soup is basically kreplach from a different perspective. This is similar to my mother’s wonton soup (my parents are from Shanghai, and my mother loves making Chinese food!).
1/2 pound (1/4 kilogram) ground beef
2 tablespoons chicken broth or water
1 teaspoon oil
1 tablespoon Glicks Soy Sauce
2 tablespoons scallions (white and light green parts only), chopped
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon sugar
10 Gefen Water Chestnuts from a can, finely minced (optional)
1 package Gefen Wonton Wraps or other wonton skins
1 egg, beaten (optional — you may use water instead)
1 large pot of chicken soup
In a bowl, combine the meat, chicken broth, oil, soy sauce, scallions, cornstarch, salt, sugar, and chestnuts. Work a fork through the mixture to make sure it is well mixed. If it’s too dry, add a little water or soy sauce.
Put a teaspoon of filling in the corner of a wonton skin. Wet the edges of the skin with egg wash, and fold one edge over to the opposite (diagonal) edge to form a triangle. Press the corners together and use the egg wash to stick them to each other.
Cook the wontons in the soup for about 10 minutes, until the filling is cooked. Don’t overcook, because they may fall apart.
Before serving, garnish with any combination of chopped scallions, shitake mushrooms, thinly sliced pastrami, or thin noodles.
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