Wednesday, October 31, 2012

Pork and Green Onion Wonton Soup


I hope that you have plans of costumes, pumpkins and candy tonight. Me? I've got a date with my oven to make some pumpkin flavored treats. Don't worry, I'll share them with you later.

For now, I'm sharing this AMAZING recipe. No joke, it has some of my most favorite characteristics in a recipe. Number 1- it is delicious (you know how much I love some yummy food). Number 2- it is so quick and easy to put together, like literally 10 minutes to cook (well once you have the wontons frozen). Number 3- I will definitely be eating it again (and not only because I have a freezer bag of wontons ready to go).

So here's the deal, spend a little bit of time on the weekend prepping the wontons and you are ready to go with a simple weeknight meal.

I'm thinking I'm going to have to play around with some different flavors inside of the wonton wrappers to mix it up in the future. But this combo of pork, green onions and ginger is great. You've got to try it out.

Pork and Green Onion Wonton Soup (adapted from Foodie with Family)
For Pork and Green Onion Wontons:
1/2 lb ground pork
1/2 tbsp fish sauce
1 inch piece of ginger, grated
2 green onions (green and white), finely minced
1 tbsp cornstarch
1 tbsp rice vinegar
24-32 wonton wrappers (depending on how much you put in each)
1 egg, beaten

For 1 serving of soup:
1 tsp oil (sesame, peanut or canola)
7-8 frozen pork and green onion wontons (from above)
3 cups chicken broth (or vegetable broth)
1 small carrot, cut into matchsticks
3-4 button mushrooms, sliced
1 garlic clove, peeled and whole
1 green onion, diced
1 tbsp of Asian chili sauce (more or less to taste)
Fried rice noodles, for serving

To make wontons:
Combine the ground pork, fish sauce, ginger, green onions, cornstarch and rice vinegar in a bowl and mix until homogeneous.

Working with 4-6 wonton wrappers at a time, brush the entire wonton with the egg and then place approximately 1 tsp of the pork mixture into the middle of the wrapper. Bring together the corners and squeeze to close. Place the prepared wontons on a baking sheet covered with parchment paper. Once you have assembled all of the wontons (I ended up with 32 wontons), place the baking sheet in the freezer and freeze through, at least 2 hours. At this point, you can put all of the wontons into a freezer bag for longer term storage.

To make the soup:
Place the oil in the bottom of soup pan. Add the frozen wontons, carrot matchsticks, mushrooms, garlic clove and white parts of the onion. Add 1 cup of broth and bring to a boil. Once it reaches a strong boil, add another cup of broth and bring back to a boil. Once that reaches a strong boil, add the last cup of broth and bring to a boil for 5 minutes.

To serve, remove the wontons, carrots and mushrooms to a bowl and pour the broth over them (discard the garlic clove). Garnish with the green parts of the onion and fried rice noodles.

Serves 1.

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