FILLING MAKES ABOUT 40 WON-TON
SOUP SERVES 4 IN LARGE BOWLS, 6 TO 8 IN SMALL BOWLS
Another twist on classic pork won-ton, these are filled with minced beef and enlivened by the addition of chopped chives and a dash of chili sauce. In the winter, we add to the bowl the garnishes listed below, but in the summer they are equally wonderful with fresh corn kernels and diced tomato and maybe a fine julienne of fresh basil.
The won-ton may be filled and poached a day or two in advance. Leftovers are tasty deep-fried, especially with a dab of Sweet Mustard Sauce (page 21).
¼ cup thinly sliced green and white scallion rings
3 tablespoons finely chopped Chinese chives or fresh coriander leaves and stems
1 tablespoon finely minced fresh ginger
1 tablespoon finely minced garlic
½ cup tiny carrot cubes
2 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
¼ teaspoon Roasted Szechwan Pepper-Salt (page 5)
1½ tablespoons Ma-La Oil (page 17) or Five-Flavor Oil (page 13)
½ teaspoon Chinese chili sauce
1 pound coarsely ground beef top round
About 40 thinnest possible 3-inch-square won-ton skins
2 egg yolks, beaten (optional)
8 cups China Moon Infusion (page 72)
Kosher salt
Roasted Szechwan Pepper-Salt
SOUP TRIMMINGS:
½ pound spinach leaves
½ cup finely shredded carrot
½ cup finely chopped Chinese chives
¼ cup thinly sliced green and white scallion rings
The ideal China Moon dish is one that has a medley of flavors that can’t be pulled apart. This looks like poppycock on paper, but it makes sense on the palate. Some cuisines offer bits and bites of flavor that sit quietly on the plate and parade neatly across the tongue. (Think of a classic cream soup, followed by a savory roasted meat, and then a sweet sorbet.) China Moon cuisine is, instead, a cacophony of flavor—a vibrant weave of contrasts that is very Chinese at the core. There is a conspiracy of aromatics at work in each dish, a joining of garlic, ginger, scallion, and chili that’s a kaleidoscope of taste.
For those into fashion, this is no svelte Calvin Klein. It’s a big Missoni sweater that’s a rainbow of complex color.
1. To make the won-ton filling, combine the ingredients through the chili sauce in a large bowl. Add the beef and stir well in one direction until thoroughly blended. If you are working in advance, seal with a piece of plastic wrap pressed directly on top of the filling, and refrigerate several hours or overnight.
2. Fill, shape, and poach the won-ton, following steps 2 and 3, pages 95 and 96.
3. Prepare and finish the soup, following steps 4 through 7, page 96.
MENU SUGGESTIONS: In the winter, the soup would be delicious with Mandarin Breadtwists (page 66), Many Mushroom Buns (page 374), or thick, toasty slices of garlic bread. In summer, grilled corn and a summer salad would be wonderful, as would some simply cooked fish from the grill.