Step By Step Japanese and Korean Cooking/1999

Meat Dumpling Soup
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 45 minutes 35 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 tablespoon sesame seeds 2 tablespoons oil 2 cloves garlic, finely chopped
4-3/4 oz lean ground pork 6-1/2 oz lean ground beef 1/3 cup water
6-1/2 oz finely shredded Chinese or Savoy cabbage 3-1/2 oz bean sprouts, chopped, with scraggly tail removed 3-1/3 oz mushrooms, finely chopped
3 green onions, finely chopped 4-3/4 oz round won ton pastry wrappers SOUP: 10 cups beef stock
2 tablespoons soy sauce 1-1/4 inches ginger; very finely sliced 4 green onions, chopped



1 Roast the sesame seeds in a dry pan over medium heat for 3-4 minutes, shaking the pan gently, until the seeds are nutty brown. Remove at once to prevent burning. Crush in a food mill or with a mortar and pestle.
2 Heat the oil in a pan. Cook the garlic and ground meat over medium heat until the meat changes color; breaking up any lumps with a fork. Add the water, cabbage, sprouts, and mushrooms. Cook, stirring occasionally, for 5-6 minutes or until water evaporates and vegetables soften. Add the green onions, crushed seeds and season with salt and pepper; set aside.
3 Work with one won ton wrapper at a time and keep the extra wrappers covered with a damp kitchen towel. Place 1 teaspoonful of filling on a wrapper just off-center and gently smooth out the filling a little. Brush the edges with a little water and fold over the filling to form a semicircle. Press the edges together to seal. Repeat with the extra wrappers and filling.
4 TO MAKE SOUP: Combine stock, soy sauce, ginger and half the green onions in a large pan; bring to the boil and simmer for 15 minutes.
5 Drop the dumplings into the soup and cook gently for 5 minutes, or until they change color and look plump. Garnish with the remaining green onions and serve at once.

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