MUSSEL RANGOON/CRISPY WONTON SOUP

TAHONG/MUSSEL RANGOON WONTON SOUP

Prep time: 30 minutes
Cooking time:
Yields: 24 pcs Mussel Rangoon

WONTON
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

SOUP:
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
ground pepper
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
Combine well
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.
Repeat process.
Pre heat oil and fry between 2 to 3 minutes until brown.
Set aside.
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.
Enjoy..

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