Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
Won Ton Ingredients:
6 ounces tofu, drained, crumble tofu into small pieces
24 wonton skins
1/2 tablespoon oil
1/2 tablespoon corn starch
3 tablespoons carrot, shredded
1/2 cup cabbage, shredded
1/2 cup bean sprouts
1 teaspoon gingerroot, finely chopped
1/2 tablespoon soy sauce
1/8 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon sesame oil
parsley minced
4 water chestnut, finely chopped (optional)
1/4 pound ground pork or 4-1/2 ounces shrimp, drained and chopped (optional)
Soup Ingredients:
2 cups soymilk
2 cups chicken broth or 2 cups water with 2 chicken bouillon cubes
1/2 tablespoon soy sauce
1/4 teaspoon salt
Preparation:
Combine all ingredients except wonton skins. Place round teaspoonful filling on center of each wonton skin. Moisten edges with water, fold each skin in half to form triangle, overlap both sides of wonton and press edges to seal.
Heat 5 cups water to boiling in 3-quart sauce pan, add wontons. Heat to boiling, reduce heat and simmer uncovered 5 minutes. Drain. Or deep-fry wontons in wok until golden brown, about 3 minutes.
Prepare soup and add wontons.
Makes 4 servings.
