Now I know this is not a foodie’s blog or anything, but it is a blog for everyday endeavors, so I’m going to take a few moments to rant about some of the delicious cooking Dave and I accomplished during our time off last week. Plus I suppose I’m giving my horn a bit of a tootin’ because six months ago I would have set fire to an entire neighborhood if I were alone with a stove – so I sure am improving! We’ve been trying to cook a few new things every time we are together. It’s cheaper, healthier, and more fun than going out for every meal. Plus it’s a great way for us to creatively spend time together!
We were most proud of our Wonton Soup child. Both of us have had our fair share of microwaved Wonton soup from restaurants, but never had we eaten one that came out as natural and flavorful as the one we mustered up. We very loosely followed the recipe that can be found here. I think our modifications made it all the more better. Keep reading, I’ll fill you in!
Just a side note, we had enough ingredients to feed a family of five.. a few times.. so I’ll limit this recipe to two servings.
Things you may want to have- A delicious cocktail, an enthusiastic cooking partner and a positive attitude.
Things you will need- For Wonton Filling:
1 Raw Pork Breast
1/2 Green onion, chopped
1/4 Teaspoon of Ginger
1/4 Teaspoon of Sugar
1/4 Teaspoon of Paprika
1/2 Teaspoon of Soy Sauce
1/2 Teaspoon of Chinese Rice Wine
Package of Wonton Wrappers (Will not fill all)
2 Cups of Chicken Broth
1/4 Green Onion, diced
Dash of Salt & Pepper
- Chop up pork into small pieces and add them to a medium sized mixing bowl. Then add all contents for wonton filling: onion, ginger, sugar, paprika, soy sauce and rice wine.
- Cover bowl and set aside to marinate for 1/2 hour. Refrigeration will allow contents to chill, making it easier to wrap in the wonton later, but that’s optional.
- While contents are marinating, add broth to a pot and let it begin to simmer on low. Be sure to add the additional onions, salt and pepper for more flavor.
Once your contents have marinated enough, you can begin to fill the wontons. There may be some liquid from the wine and soy in the bowl so a trick to an easier wrapping process is to avoid filling your wontons with any of that liquid. The more solid the meat, the easier the wrap will stay together.
Have a small cup of water nearby, you will be using it to seal the wrap.
Moisten fingers and go around all four corners of the wrap. Pull one side over so it is in the shape of a triangle and dab some more water around the edges to tightly seal the wrap. Be sure to press gently around where the inside contents are to relieve any air bubbles inside of the wrap.
Then take the left and right corner and fold them into the middle so they are hugging each other. Again, moisten the tips to ensure the wrap is tightly sealed.
Once you have finished wrapping all of the wontons you will be using, you are going to steam them. Fill a pan about half full with water and let it boil. Place a steamer above the pan once the water has come to a boil. Be sure to spray the inside of your steamer with anti-stick spray and then you can begin placing your wontons inside. Let steam for about six minutes. At this time you should turn your broth up to medium/high. We also steamed a couple of pieces of broccoli to include.
Once your wontons are done place them in bowls for serving. Season with pepper and add the broth to each bowl. Enjoy.