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Recipe from: thibeaultstable Image Credit: Ann |
Homemade
Wontons
“Easy to make
and freeze well.” Ann
Filling:
1 pound
finely ground pork
1 1/2 piece
ginger grated or minced
2 to 3 cloves
of garlic
4 chopped
green onion
1/4 cup
chopped cilantro
1 egg, beaten
2 teaspoons
Shaoxing wine
2 teaspoons
sesame oil
Salt
White or
black pepper
1/2 cup
chicken stock
Preparation:
Make
the Filling:
Place ground
pork in a bowl.
Add Shaoxing
wine, grated ginger, garlic, cilantro, green onion, sesame oil, salt and
pepper.
Mix well
using hands.
Fry small
piece to test for seasoning.
Adjust to
suit taste.
Mix in egg
and chicken broth.
Filling
Wontons:
Moisten edge
of dumpling/wonton wrapper with water.
Add a spoon
of filling and fold, pleat and seal.
Place on
parchment paper. If not cooking same
day, place tray in freezer and when frozen
store in freezer containers.
Cooking
Wontons:
Bring a pot of
salted water to a boil.
Cook in
batches.
Serve in
wonton soup or in chili broth.
Wonton
Soup:
Chicken Broth
(Preferably homemade)
Sliced
mushrooms
Broccoli
Chopped green
onions
Heat chicken
broth.
Add broccoli
spears and sliced mushrooms and cook until done.
Ladle soup
into bowls.
Add cooked
wonton dumplings, sprinkle with chopped green onion and serve.
Wontons
in Chili Broth:
Inspired
by: Eating Club
Vancouver
2 to 3 cups
chicken broth
1/8 cup
peanut oil
Julienne
ginger
2 cloves
garlic, minced
1 tablespoon
chili paste
Chinese Black
Vinegar
Drizzle of
Sesame oil
Drizzle of
chili oil
Chopped green
onion.
Heat chicken broth.
In a bowl,
mix together peanut oil, ginger, garlic, chili paste, Chinese black vinegar,
chili oil and
sesame oil.
Stir into hot
Chicken broth.
Pour over
cooked wontons and sprinkle with chopped green onions.
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