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ingredients
85 g minced pork
1 teaspoon (tsp) cornstarch
1 garlic clove squeezed
1 teaspoon (tsp) ginger root peeled and grated
salt and pepper
16 mass wonton wrap
30 g without cooking talharini
2 1/2 cups beef broth
115 g leeks into strips and blanched
1 small red bell pepper into strips and blanched
85 g sliced morels
3 green onions, chopped
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Preparation
With mixing, forming small balls 16. Lay the wonton pasta rolling on a flat surface. Put the ball of pork in the center of each dough to roll.
Squeeze the ends of each roll around the meat, to close.
Put the wontons into boiling water for 8-10 minutes. Remove with slotted spoon wotons.
Talharini Cook according to package directions.
In a small saucepan, warm the broth over medium heat.
Divide wontons, the leeks, peppers and talharini among serving plates.
Add mushrooms - oyster and morel - to dishes. Pour the broth over.
Garnish with green onions and serve.
