Wonton Soup
The Stuff You Hate On A Stranger’s Food Blog
It only took an hour from soup to nuts. Err, from nuts to soup? Putting on an apron to sitting at the table? WHATEVER. It only took one hour. Moral of the fable is that making wontons really isn’t as difficult as you think it is. I mean I didn’t make my own wonton skins so that’s basically cheating, so maybe if you really went for it, the process would be much longer. I digress.
These ‘tons hit the spot. But there’s a lot of room for improvement. They’re filled with a little pork and a lot of vegetables, namely cabbage. I love cabbage. Rather than mix the filling by hand as I describe in the process, I think I’ll use a food processor next time.. I think wonton filling that’s more meatball encased would be better than the chunky stuff I put in this.
The seasoning for the filling needs tweaking. I think using rice wine and vinegar was too much and made the wontons like… TANGY. Also I used ground cloves but I would’ve used a Chinese Five Spice if I had it, or all of it’s constituent ingredients in my pantry.
Frankly, I would probably rate these lower than PG- but I don’t have any ratings lower than this set up in Illustrator. So it’s getting a boost until I some day revisit this post.
Ingredients
Wonton Wrappers (I used the yellow egg ones)
½ lb ground pork butt
2 cups finely chopped Savoy Cabbage
2 scallions, finely chopped
1 in knob ginger, finely chopped
½ bulb of garlic, finely chopped
¼ cup carrots, finely chopped
1 tbs Xiao Shing Wine
1 tbs black vinegar
2 tsp sesame oil
½ tsp ground white pepper
¼ tsp ground clove
2 small cans Knorr brand with the chinese letters, chicken broth
Process
Bring broth to a boil
In a large mixing bowl combine all the ingredients (minus bok choy and wrappers, and broth, obvi)
Stir with your hand, in one direction until the fat starts to melt and the meat fibers are working in one direction (dont be too concerned about this meat fiber thing, it was just in the youtube I watched before I started cooking today.)
Pack some ‘tons. Put about a teaspoon of filling in the middle of a wonton wrapper and fold all the edges together so it looks like a little coin purse. Press the wonton ends together to stick. The wonton dough is very stretchy so you can really load these pupps up. (I got about 30 wontons out of this)
Add your wontons (about 20 - I saved about 10) to the boiling broth. The broth will stop boiling when you add them.
When the broth come back to boil, add a cup of cold water. Bring back to boil.
Add your bok choy, quartered to the broth, stir until it’s wilted.
Serve. Add some extra sesame oil if you want to make it more LUXURIOUS.