Siomai and sotanghon meatball soup

Ingredients

1)Siomai:

• 1 Libra of Ground Meat (any kind)
• 1 Egg
• 2 Carrots Shredded
• 4 Green Onions
• 1-2 tablespoon of Chicken or Beef Bouillon
• 1/2-1 Cup of Panko Bread Crumbs
• 1 Package of Wonton Wrappers

2)Sotanghon and Meatballs:

• the amount depends on how much you want to make
• Water
• Beef or Chicken Bouillon
• 1 Package of Sotanghon noodles or glass noodles

Preparation

• 1)Siomai:
  Prep the steam with water and heat at a medium heat. Take the ground meat and placed it in a bowl and than shredded the carrots directly into the bowl. Take the green onions and slice them thin and add to the bowl. Add the bouillon, egg, and 1/2 cup of the bread crumbs. Mix until it is well incorporated. Form 1 inch meatballs. Place the meat balls in the center of the wonton wrappers and fold the wrapping up to cover the sides of the meatball. Place in a steamer tray. When the water is boiling, reduce it to a medium low heat and place the tray over the boiling water. This should cook from 10-15 minutes.
• 2)Sotanghon and Meatballs:
  Boil the homemade or bought beef/chicken stock. Once it is boiling, add the meatballs. Once it floats, they are cooked. Add the sotanghon noodles. Cook until it is flexible and and serve.

Questions

Photos of members who cooked this recipe

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