Variety of Soups in Chinese Cooking

There is an immense variety of soups in Chinese3 cups chicken broth
cooking, some are light and clear and others are thick1 scallion, white part only, thinly sliced
and filling. They may be either bland and served to2 tablespoons egg garnish
clear the palate, or spicy and pungent, served to form1) Soak dried mushroom in warm water 20 minutes.
a contrast with other foods.Squeeze dry.
Wonton soup:2) Remove the stalk and mince the cap. Combine
4 American servingsmushroom, pork, shrimp, water chestnut, scallion, soy
4 Chinese servingssauce, sherry, sugar and salt. Let stand 30 minutes.
For the wontons:3) Place 1/2 teaspoon of the filling barely off center of
8 wonton wrapperseach wrapper. Fold wrapper in half and press the
1 dried Chinese mushroomedges together to seal them. Again, fold the wrapper
1/3 cup lean minced pork or beefin half.
1/4 cup minced shrimp4) Pull the corners down into a crescent shape,
1 water chestnut, mincedoverlapping the corners. Seal the overlap with a little of
1 whole scallion, mincedthe beaten egg. Bring plenty of salted water to a boil.
1/2 teaspoon soy sauce5) Drop in the wontons one by one and simmer 7
1 teaspoon sherryminutes. (Make sure they do not stick to the bottom of
Pinch of sugarthe pan.)
1/ teaspoon salt6) Drain the wontons. Bring the chicken broth to a boil.
1 egg, lightly beaten7) Add wontons and scallion. Top each serving with a
For the soup:little of the egg garnish.