Makes 4 Servings of 3 Won Tons Each
- 2 cups Won Bok Cabbage, blanched, chopped fine
- 4 oz. Water chestnuts, chopped
- 4 oz. Dried shiitake mushroom, soaked in water and minced
- ½ Box Firm Tofu (use extra firm tofu if available), minced
- 1 Tbsp Ginger, minced or grated
- 1 stalk Green onion, chopped
- 12 squares Won Ton Wrappers
- 1 Tbsp. Soy sauce
- 1 Tbsp Sesame oil
- 1 Tbsp Oyster sauce
- 3 cups Chicken Broth, low sodium (plus 1 stalk Green onion, chopped (for the soup, optional)
1. Blanch the Won Bok cabbage – bring water to a boil in a large pot, add won bok leaves and turn off the heat. Remove leaves and blot dry with towel.
2. Mix all the ingredients (except the chicken broth) in a mixing bowl.
3. Place a won ton wrapper on the cutting board or a plate, with a corner facing you (looking like a diamond shape).
4. Scoop 2 table spoons of the mixture in the center of the square.
5. Use a spoon, brush, or clean finger and moisten the boarder of the top two sides.
6. Fold from bottom up into a triangle. (for small children the won ton is done).
Additionally for older children:
7. Pull the two bottom corners of the triangle towards each other and cross them, make them stick with a dab of water on the wrapper and pinch firmly.
8. While holding the point of the triangle and the crossed ends with each hand, push and flip the middle through so the won ton looks like a little boat.
9. Heat the chicken broth with equal amount of water until boiling in a pot.
10. Place the won tons in the boiling broth. They will sink. When done, the won ton will float to the top. Cook in batches if the pot is not big enough. (or use more chicken broth in a bigger pot to cook them all at once).
11. Serve won tons on their own, or in a bowl of chicken broth with a sprinkle of chopped green onion.
Kapiʻolani Community College Culinary Arts Program. Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.