1 ea egg 3/10 c water 2 c flour, all purpose 1/2 t salt
Beat egg, mix in water. Combine flour and salt, then mix liquids into dry ingredients. Add extra water as needed. Knead dough until elastic, cut into 2 balls and cover for 10 minutes with damp cloth. Roll into thin rectangles and use in place of wonton wrappers.
5 c chicken broth 2 c water 3 sli ginger root 6 ea bok choy leaves 1/2 lb ground pork 2 ea onion, green 1 clv garlic 1 T soy sauce 1 t rice vinegar 1/4 t sesame oil 1/4 t salt 1 pn black pepper 1 T Fresh ground ginger root 1 t corn starch 1 pk Wonton Wrappers
In a large saucepan, combine the chicken broth, water, and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat. Cut the bok choy into small pieces and set aside. Combine remaining ingredients, except wonton wrappers. Mix well. Remove wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out. Assemble the wontons place them on a large plate lined with waxed paper, and cover them loosely with plastic wrap. To assemble wontons; Place a wrapper flour side up on your work surface. Using a spoon and a chopstick, drop a scant teaspoon of the meat mixture onto the wrapper. Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them. Using your finger or a chopstick, make an indentation in the middle of the filled wonton. Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place. Bring the chicken broth to a boil. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the bok choy, cover, and cook it for 3 minutes. Turn off the heat and add pepper to taste. Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth.
2 ealarge, peeled and diced Potato, baking 1 c peas, frozen 2 T oil, vegetable 1/2 t cumin seeds 1 eacrushed Bay leaf 2 ealarge chopped onion, white 1 lb ground beef 1 Tminced fresh ginger root 1/2 t black pepper 1 1/2 t salt 1 t cumin 1 t coriander, ground (optional)1 t turmeric powder 1 t curry powder, Indian 1/2 t ground cinnamon 1/2 t Cardamom, ground 2 Tchopped fresh cilantro 2 Tchopped Pepper, serrano (optional)1 q Frying oil 1 pkroom tempurature Wonton Wrappers
Boil potatoes until soft but not mushy. Drain and add frozen peas. Set aside. Heat vegetable oil. Brown cumin seeds and bay leaf. Mix in onions and hamburger, cooking until onions are soft and hamburger is cooked. Mix in spices except for cilantro and serrano pepper if using. Add potatoes and peas. Taste and adjust seasoning if needed. Cool. Heat frying oil in large pan over high heat. Place about 1 Tablespoon mixture in wonton wrappers, wet edges with water and seal well. Fry carefully until golden brown. Best eaten warm. Reheat in oven if needed to keep crisp. Can be frozen if needed. Fry any leftover wonton wrappers in oil and sprinkle with cinnamon sugar for easy elephant ears.