Excellent Wonton Soup

Recipes Courtesy of Chef Helena Kopelow

Kids in the Kitchen

VSB Continuing Education

Excellent Wonton Soup

8 cups chicken broth

18 – 24 won ton wrappers

1/2 pound boneless lean pork, chopped finely

1 tablespoon soy sauce

1 tablespoon oyster sauce

A few drops sesame oil

1/2 teaspoon sugar

1 green onion, finely minced

1 teaspoon cornstarch

2 dashes of white pepper

Green onion, thinly sliced, as desired

A few drops sesame oil (optional)

· Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.

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· Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.

· Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger.

· Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. Repeat until all filling is used.

· Boil the won tons in hot chicken broth for about 5-8 minutes. Top with green onions and a drop of sesame oil.

Gooey Butter Tarts

12 pre-done tart shells

1 egg

1/2 cup brown sugar

1/2 cup corn syrup

2 tablespoon melted butter

1 teaspoon vanilla

½ cup raisins

1 teaspoon vinegar

Parchment paper

· Preheat oven to 400

· Place tart shell on a parchment lined baking sheet

· Mix the filling and fill the tart shells

· Bake 9 minute and then turn and bake 2 more minutes

· Cool and enjoy

Halloween chocolate graveyard

1 square pan

2 cups chocolate pudding

2 cups cool whip

1 cup chocolate cookie crumbs

6 oval shaped cookies

¼ cup chocolate frosting

Candied pumpkins

1 cup stick pretzels

Candy for decorating

In a large bowl mix 2 cups pudding with 1 ½ cups cool whip, place in pan
Sprinkle cookie crumbs on the top
Take the oval shaped cookies and write on with the chocolate frosting for the headstones. Place into the pudding graveyard
Place pumpkins around the pudding mix and decorate with stick pretzels for a fence.
Use the rest of the candy to decorate
Place the rest of the cool whip into a piping bag and make little ghosts and decorate the eyes with sprinkles
Refrigerate before eating, 30 minutes to overnight.