Our family has embarked on virtual travels to various countries and regions. To explore these countries and their cultures, we have followed along with the festivals, cooked and eaten traditional foods, learned of traditional handicrafts with hands on exploration, along with many activities to immerse ourselves. Chronicled here are some of these activities.

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Monday, March 11, 2013

Recipe - Making Wonton Soup



Tonight, we made Wonton Soup. After making the filling, I put the girls to work at filling and folding the wontons. In Cantonese, the word Wonton means "swallowing clouds", and I don't know about clouds, but these wontons were quite good. Elle has never liked wontons, but she enjoyed these. In fact, everyone enjoyed this soup, and it is a rare occurence for the four of us to enjoy the same dish.



Here's our version of wonton folding, demonstrated by Elle:


Wonton Soup
Adapted from "Feeding the Dragon" by Mary Kate Tate & Nate Tate.
Serves 4
Broth
6 cups chicken stock
1 1/2 tsp soy sauce
1 1/2 tsp dark rice wine
1 tsp sesame oil
2 green onions, chopped
2 handfuls baby spinach

Wontons
4 oz shrimp, shelled, deveined and chopped into a paste
4 oz ground pork
2 tsp soy sauce
2 tsp dark rice wine
1/2 tsp sesame oil
1 tsp fresh grated ginger
1/4 tsp salt
1 egg yolk, lightly beaten
Wonton wrappers

1. Mix all the filling ingredients together well (with the exception of the wonton wrappers, of course).

2. Start heating your broth while you fill your wontons: In a large pot, combine the stock, soy sauce, rice wine and sesame oil. Bring to a boil and let simmer.

3. Fill the wonton wrappers with the mixture and fold. 

4. Gently place wontons in boiling broth, and cook for 5 minutes. Scoop wontons out with slotted spoon and divide into bowls. Add spinach to broth and let it wilt for one minute. 

5. Divide the broth into each bowl, over the wontons. Sprinkle each bowl with a generous amount of chopped green onions. Serve immediately and enjoy.

** We have been enjoying this soup throughout the year. In order to minimize the workload, I've started doubling the filling recipe, and filling twice as many wontons. The wontons are then placed on a cookie sheet (with wax paper or silpat between sheet and wontons) and frozen for 24 hours, after which I throw them into a ziplock bag. Whenever we want soup, I make the broth and add in four or five wontons per person, taken from our bag of frozen wontons. 

2 comments:

  1. This looks absolutely delicious! YUM! I'm pinning this recipe. I know this was posted months ago, but i am so glad I found it.

    YUM.

    ReplyDelete
    Replies
    1. Thanks Lisa, it is delicious! We've been making it about once a month (made and froze lots of extra wontons)

      Delete

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