Yield: 2.5 gallons (about 60 portions)
Ingredient Amount
Wonton Stuffing
Pork, ground 1 lb.
Cabbage, Chinese, finely minced .75 lb.
Scallion, minced ½ Cup
Ginger, minced 2 Tbsp.
Soy sauce, light 4 Tbsp.
Kosher salt 2 tsp.
Sugar 2 Tbsp.
Freshly ground pepper ½ tsp.
Egg 1 ea.
Sesame oil 2 Tbsp.
Wonton wrappers 80 ea.
Egg, beaten 1 ea.
Soup
Vegetable oil As needed to stir fry
Ginger, minced ¼ cup
Scallion, thinly sliced 1 cup.
Chicken stock (House made stock) 1 1/2 gal.
Water* 1/2 gal.
Soy sauce, light 4 Tbsp.
Kosher salt to taste
Freshly ground pepper, black or white to taste
* NOTE - if using very gelatinous class made stock, Chef may want to thin it with water. If using thin stock, all stock may be used. ALWAYS check with chef first.
Garnish
Deli Ham, short julienne, precision cuts ½ lb.
Eggs, beaten, make thin omelet 6 ea.
and cut into short julienne*
Spinach, 2 bunches
remove roots, leave on stems,
wash well
blanch, shock in ice water, squeeze dry, roughly chop
*Note: Optional, Egg may be beaten and added to broth using “egg drop” technique
Method
1. Combine all ingredients for stuffing and mix together for 1 minute. This may be done in a stainless steel bowl, by hand. It is important for all ingredients to be kept chilled through out the mixing process. Keep bowl on ice. Make taste test by cooking small amount of filling and adjust seasoning as necessary. Place 1 teaspoon stuffing on each wonton wrapper, brush edges with egg wash, fold as demonstrated.
2. Cook wonton in boiling un-salted water for 2 minutes until they float, drain, transfer to a lined, lightly oiled sheet pan to cool. Hold cooked wontons, covered, at room temperature for up to 2 hours before service.
3. Saute scallion and ginger in oil, add chicken stock and water (if using) and bring to a boil. Reduce to simmer. Add soy sauce, salt and pepper. Strain to remove aromatic solids. Check yield. Hold hot for service.
At service
1. Have preheated soup warmer and pre-warmed stainless steel soup bain marie ready for finished soup.
2. Just prior to service, bring broth to simmer, add all ham and spinach garnish to the entire batch of broth. Heat garnish through, and adjust seasonings if necessary before putting finished soup in bain marie.
3. Serve one wonton per cup, ladling very hot broth over room temperature wonton just prior to serving to customer.