Tuesday, November 11, 2014

Spicy Wonton Soup

Last night I cured my Monday pangs with this fabulous wonton soup.  Here is the original recipe, it is kind of hard to follow and some information was missing so I rewrote it and am presenting it in a digestible way.  I honestly can't get enough soup, it is my favorite food on this planet, well I do really love cured meats too.  Today is Veteran's day and it is definitely a hard one because it is the first one without my amazing grandpa, I love and miss him every single day.  Below I have posted two pictures, one is of my grandpa and I last year on Veteran's day, and the other is a picture of my grandpa, a merchant marine, right after radio school in 1942.  Anyway let this soup heal whatever is ailing your soul.  Also you will have a lot of leftover filling and wrappers so just freeze them and save them for another rainy day.

Serves 2

 The Ingredients

10 gluten free wonton wrappers (you can buy or make them with this recipe)

3 cups chicken broth

Meat Stuffing:

3 green onions, chopped

6 fresh crimini mushrooms, chopped

2 teaspoons ginger, grated

2 eggs

1 pound ground pork with some fat

½ teaspoon black pepper powder

½ teaspoon salt

2 teaspoon arrowroot powder

1 teaspoon cooking wine

½ tablespoon sesame oil

Sauce for Spicy Version (split between two bowls):

1 tablespoon sesame oil

1 tablespoon tamari

1 teaspoon chili oil

1 teaspoon rice vinegar

2 green onions, chopped

2 cups fresh spinach

The Process

1.  Put the ginger and 1 tablespoon of boiling water into a bowl and mix  Slice the fresh mushrooms and chop the 3 green onions.

2.  Put the fresh mushrooms, chopped green onions, ground pork , arrowroot powder and ginger sauce in a large bowl. Then add 1 tablespoon of yellow wine, ½ teaspoon of black pepper powder, ½ tablespoon of sesame oil and 1 /2 teaspoon of salt. Stir all the ingredients in one direction at least for 4-5 minutes.

3.  Add 2 eggs. Continue to mix. Put the meat stuffing aside for about 15 ~ 20 minutes.

4.  Put the wonton wrapper in the center of the left hand. Spoon about 1 tablespoon of meat stuffing onto the center of the wrapper. Moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the opposite corner to make a triangle. Hold the wrapper with both hands, curl the corner on the right in first and then the curl the corner on the left to seal with another corner. But make sure that you press them firmly.  Make 10 wontons (5 each)

5.  Boil chicken broth in a pot. Put the wontons in to cook for about 5 minutes.

6.  Prepare the serving bowls; add sesame oil, tamari, rice vinegar, 2 chopped green onion, and chili oil. Put the spinach in the bottom and spoon the wontons and broth into each bowl.

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