SHIITAKE MUSHROOMS AND LEEKS WONTON SOUP

SHIITAKE MUSHROOMS AND LEEKS WONTONS 

PORTIONS: 22

INGREDIENTS
2 tbsp. vegetable oil
1 minced garlic clove
1 tsp. minced ginger
¼ cup diced onions
1½ cups finely diced leeks
2 cups finely diced shiitake mushrooms
½ cube chicken bouillon without MSG
1 tbsp. soy sauce
¼ tsp. ground pepper
¼ cup water
½ tsp. cornstarch
22 wonton wrappers
1 beaten egg or water

DIRECTIONS
In a small bowl, mix soy sauce, water and dissolve cornstarch.
Heat a frying pan with the oil and stir fry garlic, ginger and onions together.
Add leeks and shiitake mushrooms. Cover and let them sweat for 3 minutes.
Add chicken base and dissolve it in the mix.
Incorporate the liquid mix and thicken the vegetables. Let it cook for 1 minute.
Put the mix in a dish and place in refrigerator to cool off.
On the preparation table place the wonton sheets and with 1 tsp .of the mixture fill in the center.
Wet the wrapper edges and roll it.
Bend the ends and tighten them together.
Freeze the wontons until you are ready to use them.
You can steam it, fry them or use them in soups.

INGREDIENTS
2 tbsp. vegetable oil
1 minced garlic clove
1 tsp. minced ginger
¼ cup diced onions
1½ cups finely diced leeks
2 cups finely diced shiitake mushrooms
½ cube chicken bouillon without MSG
1 tbsp. soy sauce
¼ tsp. ground pepper
¼ cup water
½ tsp. cornstarch
22 wonton wrappers
1 beaten egg or water

DIRECTIONS
In a small bowl, mix soy sauce, water and dissolve cornstarch.

Heat a frying pan with the oil and stir fry garlic, ginger and onions together.
Add leeks and shiitake mushrooms. Cover and let them sweat for 3 minutes.
Add chicken base and dissolve it in the mix.
Incorporate the liquid mix and thicken the vegetables. Let it cook for 1 minute.
Put the mix in a dish and place in refrigerator to cool off.

On the preparation table place the wonton sheets and with 1 tsp .of the mixture fill in the center.

Wet the wrapper edges and roll it.

Bend the ends and tighten them together.

Freeze the wontons until you are ready to use them.

You can steam it, fry them or use them in soups.

These wontons are for frying.

SHIITAKE MUSHROOMS AND LEEKS WONTON SOUP

PORTIONS: 3

INGREDIENTS
1 tbsp. vegetable oil
1 minced garlic clove
1 tsp. minced ginger
½ cup diced onions
½ cup string beans cut in small pieces
2 cups chopped cabbage
1 cup sliced shiitake mushrooms
½ cup leeks cut in Julianne
1/3 cup sliced celery
½ cup bean sprouts
5 cups water or chicken broth
2 chicken bouillon cubes
¼ tsp. pepper
¼ tsp. salt
9 wontons
1 egg (optional)

METHOD
Heat up a pot with the vegetable oil.
Sauté, garlic, ginger and onions together.
Add string beans, cabbage, mushrooms, leeks and celery. Mix and cover. Let it sweat for a couple minutes.
Add water, chicken bouillon, pepper and salt. Bring it to a boil.
Incorporate the wontons and let them cook at moderate heat for about 7 minutes.
Add bean sprouts and cook for a minute.
Mix egg yolk and egg white together. Do not beat the egg. Add to the soup and lightly mix in.