One of John's favourite chinese meals is War Won Ton... and I wouldn't dream of serving this dish without the signature BBQ Pork from the HK master. His humble little restaurant seats less than 10 and is located in the bowels under Superstore in Richmond.
The staff barely speaks English, and the staff can be curt to the point of rude, but you'll never be disappointed at the price, quality or flavor. Reliably around lunch time or holidays, there are line ups down the building as many as 20 people deep. Well worth the wait, as the line moves quickly, with rare "limits" on how many lbs you can buy of each type to ensure everyone gets a little bit. He serves BBQ Pork, Roast Duck, and Free Ranged Soya Chicken as well as crisp pork with salty crackling.
War Won Ton Soup Recipe
This recipe requires you to make the dumplings, prepare the vegetables and broth then combine the two. Read through the recipe before you begin as timing is crucial or you'll end up with soggy vegis and won ton.
Part 1: Making the Won Ton Dumplings
1 package won ton wrappersFilling:
1 large egg, lightly beaten
1/4 teaspoon salt
1 cup ground pork
half cup shelled and deveined prawns, finely chopped
2 stalks of green onion - minced
1 tablespoon soy sauce
1 teaspoon sesame oil
Freshly ground black or white pepper, to taste
Mix filling ingredients together.
Place a small bowl of water on the work area. Lay out one of the won ton wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper.
Place a heaping teaspoon of filling in the middle of the wrapper.
Fold the won ton wrapper over the filling and pinch the edges to seal it shut. There are many decorative ways to wrap the wonton but just gathering the edges like a small pouch is perfectly acceptable.
Place them on parchment paper, separated and ready to boil soon. The wrappers can melt from the moist meat so its good to get them into the pot ASAP. If you can't eat them today, then freeze them separated on a cookie sheet. Once they are frozen, seal in an air tight container to save from freezer burn. Should keep for three months.
Fill a pot with 3 inches of water. Bring to a rolling boil. < while you wait go to Part 2>
Drop them one by one into the boiling water. They will sink to the bottom. Give them a little swirl to keep them from sticking.
After a few minutes they'll begin to float to the top, scoop them up with a slotted spoon or sieve.
Won Tons can just be boiled in the soup, but I prefer to boil them in their own water because they infuse the broth with a metallic flavor.
PART 2: Preparing the Soup
1 carton of organic chicken broth
assorted vegis (see below)
salt and pepper to taste.
green onions, scallions diced.
BBQ duck, chicken or pork
Get out a monster pot. Wash and prepare any of the following vegetables below and add them to boiling broth in this order. Careful not to over boil. You want to have your vegetables served vibrant and tender.
- carrot sliced
- handful of bok choy
- half a red onion sliced
- 10 fresh sugar snap peas
- 2 stalks sliced celery
- 3 sliced fresh shitake mushrooms.
- deveined shrimp
- ramen noodles
- 1 lb fried fish balls
- canned baby corn, straw mushrooms, button mushrooms, corn niblets, etc.
Add white pepper and salt to taste.
Add the cooked dumplings to your soup, serve hot garnished with green onions and any BBQ Meat. A splash of chili oil and low sodium soya sauce is also nice.