TAHONG/MUSSEL RANGOON WONTON SOUP
Prep time: 30 minutes
Yields: 24 pcs Mussel Rangoon
8 oz pre cooked shelled mussels
5 cloves garlic, minced
1/2 cup original cream cheese
1/2 cup chopped scallions
2 tbsp oyster sauce
2 oz thinly sliced ginger
1 medium size red onion, peeled and chopped
5 cloves garlic
4 cups chicken broth or water
2 tbsp soy sauce
10 pcs square wonton wrappers (small size)
If you have a mini food processor, I suggest processing the mussels into finely chopped.
Pre heat 3 tbsp oil on a pan.
Add mussels, oyster sauce and season with ground pepper.
Cook for 2 minutes
then add scallions.
Set aside, add green onions and cool down.
Add cream cheese
Prepare to do the rangoon.
Place 1 wrapper in a clean surface.
Brush surface with water.
Add 1 tsp filling at the center
then gather edges at the center then slowly press and release air.
Have all edges meet at the center pointing upward.
Seal edges well.
Pre heat oil and fry between 2 to 3 minutes until brown.
Fry all rangoons and place in a plate with paper towels to remove excess oil.
Meanwhile let’s make the soup.
pre heat cooking oil for a minute.
Saute ginger and oinos for 2 minutes until fragrant.
Add garlic and cook for 30 seconds.
Add broth, cover and cook for 5 minutes.
Uncover and add scallions
Add wonton wrappers and cook for 2 minutes.
Add fried rangoon if ready to serve.
cookware purchase: https://www.heritagesteel.us/pages/ch…