Wonton Soup

So… this happened yesterday:

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This winter is turning into that awkward friend who just won’t leave your house long after the party has ended. It just won’t take a hint! Look man, THE BEER IS GONE, THE HOUSE IS A MESS, JUST GO HOME SO I CAN SLEEP!  This is the LAST time I invite that guy.

Anyway it’s a good thing I have some of these handy:

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Those are frozen homemade wontons my friends. Mrs. Willtasting and I made a batch of them earlier this winter and I think they’re just what I need to forget this bizarro winter-in-April.

First, you’ll need some ground pork:

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Next some peeled, deveined shrimp. I got lazy and bought mine already peeled, but chances are you’ll find fresher and cheaper shrimp if it hasn’t been peeled. Your call, boss.

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Chop up the scrimps (or however you want to pronounce them) and add to the pork. Green onions come next.

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This is important, folks: the rice wine. This is also important: do not drink this.

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Sesame oil, egg, mix.

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Your wonton filling should look like the above picture… YUMMYYYYY. Everything should stick together, not crumble apart, almost like a dough. If it doesn’t look like that, slowly add more sesame oil and rice wine until it does.

Now, check it. This is how you fold your wontons:

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Wet one corner of the wonton skin, place about a half tablespoon of meat filling off center towards that corner, then fold over and pinch the edges together to make a triangle. Bring one of the smaller corners up to the larger corner and pinch together, then do the same with the other corner. That’s it! If you want to freeze some (which you most likely will, since this recipe makes A LOT of wontons), wipe a little oil over the surface of a large dish, place the wontons on the dish, and freeze in the freezer.  Once they are frozen you can keep them in zip lock bags and they will keep for 6 months.

To cook, just boil them in some chicken broth for about 10 minutes, or until the skin is tender and the wontons float to the surface.

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Serve with some green onions and thinly sliced fried egg, and quit beating around the bush and tell winter to go home already.

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WONTONS:

1 1/2 lbs ground pork
1/2 lbs shrimp
1 bunch green onions, thinly sliced (about 6 green onions, both white and green parts)
1/4 cup Shaoxing cooking rice wine
2 tbsp sesame oil
3 tbsp soy sauce
1 egg
1 tsp white pepper
2 packages of wonton skins

DIRECTIONS:

Combine all ingredients in a large bowl, mix well until the filling sticks together like a dough. To assemble wontons, place skin in one hand, wet the edges of one corner, place a half tablespoon of filling off-center towards that corner.  Fold skin in half, pinching edges together to form a triangle. Bring one side of the triangle up to the top corner, pinch together, then do the same with the other side. Or just look at the pictures up top because this is getting really hard to explain in writing.

SOUP:

2 cups chicken broth
1/2 cup baby spinach, loosely packed
1 green onion, thinly sliced
1 egg, beaten and fried into a thin crepe, then sliced thin.

To cook, boil 2 cups of chicken broth to boil, then add 12 wontons and boil for 10 minutes or until they float to the top. Put spinach in bowl and pour hot soup on top. Garnish with sliced green onions and egg.

Eat your winter blues away.

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2 thoughts on “Wonton Soup

  1. […] Wonton Soup (goodwilltasting.com) […]

  2. […] pasta, and soups (case in point). In a pinch you could also just pop open box and boil up some wonton soup with it. It’s a must […]

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