Wonton Soup
net.cooks/John Hobson (1984)

Go to the grocery store and get some wonton skins (note, it is possible to make your own, and I have even done so, but it is quite a bit of bother). While you are there, also get some scallions (one bunch), half a pound of lean ground pork or beef, some fresh ginger (if you want directions on what to do with it after you get it, ask me), some soy sauce (light soy for this, but dark soy will do--AVOID LACHOY), and something to make chicken stock with (chicken necks and backs will do fine, as well as a few aromatic vegetables--again, if you want directions on making chicken stock, ask).

MAKING THE WONTONS

Heat the wok, adding a couple of Tbls of oil. Take a quarter sized piece of the ginger, and add it to the oil. Stir fry the ground meat in the wok for a couple of minutes until lightly browned, then add 2 Tbls soy sauce and the white part of the scallions, minced. Continue to stir fry until the scallions are wilted. Remove from the wok and cool, discarding the ginger (if you want, you can take another piece of ginger, mince it, and add it to the meat mixture).

Take the wonton skins and place one in front of you, corner towards you. Place a small amount (half a teaspoon full, more or less) of the meat on the wonton, about a third of the way up. Fold the corner of the skin towards you away from you, then fold the part of the wonton holding the meat away from you, so that the meat is entirely enclosed buy the wonton skin (this is easier than it sounds, and I wish that I could draw diagrams here to show you how to do it). Wet the two side corners of the wonton skin, draw them around in front and press them together to seal. Continue doing this until you run out of meat or out of skins. This may be done a day or so ahead of time and the wontons stored (cookie sheets would be good) either in the refrigerator or the freezer.

MAKING THE SOUP

Take two cups of chicken stock per person, and bring to the boil over medium-heat. This may be done in the wok, but any reasonably large pot will do. When it has boiled, take the wontons (defrosted) and put them in the pot. When it has come to the boil again, put in a cup of cold water or stock. Repeat this last step. Some people like to add a couple of teaspoons of light soy and/or some cornstarch in water at this point. After it comes to the boil once more, serve into soup bowls, garnishing with some of the green part of the scallions, and, if desired, some minced ham and/or minced hard-boiled egg.

FRIED WONTONS

Something else that you can do with wontons is to deep fry them in 350 degree oil until the skin is golden brown. Serve warm with hot mustard and Chinese plum sauce.