Wonton Soup

Just so everyone knows – I did this flying by the seat of my pants – with a few glances at a recipe here and there.

Ingredients:

1 piece of fresh ginger -small to medium sized

1 half savoy cabbage – which is the green one not the purple one

1 pack of wonton wrappers or get really June Cleaver and make them from the recipe I posted earlier this week.

1 Pack of Chicken thighs with skin or 1 lb ground chicken or turkey

5 medium Carrots

1 -2 heads of broccoli

2 green onions

3-4 table spoons of olive oil

1 tea spoon of sesame oil

* feel free to add in extra chicken breast and veggies – I just happen to really really love the won tons – so I skip that part

1 cup white rice wine vinegar

1/2 cup soy sauce – you can use less if you want – flavor based on taste

2 boxes of chicken broth (2 quarts of chicken broth)- I got the organic low sodium kind

I think that’s all the ingredients if I forgot anything and the soup comes out weird.. blame me.

So into a soup pot – put the broth, soy sauce, vinegar and sesame oil.

Now time to prepare the filling for the won tons – cut the chicken off the bone and skin it and put it in the food processor and chop it up.  Once its finely chopped scoop it out and get ready to chop up the cabbage and ginger – Mince the ginger as fine as you can get it and roughly chop up half the savoy cabbage – put them both in the food processor and let it rip.

Once that’s super fine chopped – add in the chicken – and chop till almost a smooth paste

The veggies – chop into pieces toss in a sauce pan and saute till soft with salt and olive oil with the chicken bones you have left over.

The take the skin and pop that into a skillet with a little olive oil and make fried chicken skins- YUM and the worst part for you tastes SO good.

Now set up your wonton sweat shop – this is a good point to grab a family member or several and say.. sit here and do what I show you to do.  Open the package of wonton wrappers – have a clean empty plate, a small bowl of water, a spoon and the bowl of wonton stuffing.

Now take a half a spoon of stuffing put it in the middle of the wonton wrapper, wet a finger brush it along two edges – so they are wet and then fold over the wonton wrapper to seal it. Press firmly along the seam and then set it aside.   Now repeat again and again till you run out of wrapper or stuffing.

At this point add the veggies into the soup and then once all the wontons are done – the wontons – let simmer for 5-9 minutes and then serve piping hot. A few tongues got burnt the night before last because SOME people were too eager to eat the soup – rather than letting it cool – so that led to ice cubes being put in the soup – a big NO NO – when it comes to table etiquette – but who cares?! It’s at my home – I guess my grandmother’s berating all these years has finally got the table manners to stick.

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