Thursday, December 24, 2015

Rosie Makes Wonton Soup.

Daughter Hawthorne called this morning.
She'd just been talking to a friend
who's been in the hospital and just got home,
and her friend blurted out,
no doubt under the influence of powerful painkillers,
"I haven't eaten for 7 days!
All I want is some of Miss Rosie's Wonton Soup!"

Rosie is on a mission.
A Wonton Soup mission.
Rosie's Wonton Soup

 Filling ingredients:
1/2 pound ground pork
1/4 cup raw shrimp, mashed into a paste
1/2-inch knob of ginger, peeled and minced
1 scallion, sliced
1/4 tsp kosher salt
1/2 tsp toasted ground Szechuan pepper
1 TB tamari sauce
1 tsp sesame oil
1 egg white, beaten
1 1/2 tsp corn starch

For filling:
 Combine above ingredients.
Place a scant teaspoon on each wrapper
and fold and seal, using beaten egg..
Do not overfill.
Keep wontons covered with a damp towel.

For a how-to on filling and wrapping wontons,

Makes about 30 wonton wrappers

NOTE:  This amount of filling filled about 30 wrappers.
I only used a dozen filled wontons for a quart of soup,
figgerin' on 3 wontons per cup.

I'm saving the remaining 18 wontons
for a fried appetizer, with assorted dipping sauces.

Cooking the wontons:
 Bring a large pot of water to a rapid boil.
Gently drop 6 wontons into the pot.
 After a few seconds, use a slotted spoon
 to loosen any that have stick to the bottom.
When the water comes to a boil again,
let boil for 3 minutes.
Pour in enough cold water to stop the boiling.
When the water comes to a second boil,
cook 2 minutes longer.
Remove wontons and drain.

For the Wonton Soup: 
(Serves 4.)
1 quart homemade chicken consommé
  2 scallions, sliced
12 stuffed and cooked wontons

Heat the consommé to a simmer.
Ladle into bowls.
Add 3 wonton pouches into each bowl.
Sprinkle green scallions over top.

NOTE:  Do not store any leftover soup with wontons in it.
The wonton will kinda bloat in the soup
and make it starchy and cloudy.

Do you really think you'll have leftover soup?

Mise en place

Make a past out of the shrimp.

Combine all filling ingredients.


Aren't these pretty?
I must admit, I did not fashion these.
watched me struggling pitifully to form these little pouches.
He shook his head at me, tsk-tsking.
Well no.  He doesn't tsk-tsk.
Let me rephrase that -
he looked at me like I was the village idiot
that he had to babysit for a few hours.
I was pushed aside
 and he went and formed 30 perfect little filled pouches.

Ta Daaaaaa!!!!!
Successful mission.
Wonton Soup delivered!

I hope this was healing for my Whittle Daughter.

But wait!
That's not all.
Rosie had extra stuffed wontons.
So, the next day, I fried them.
Peanut oil.
350° about 2 - 2 1/2 minutes or until golden.
Remember, never crowd the pan when frying.

 Crisp, blistered little pouches filled with goodness.

 Serve with a little soy and sweet sauce.

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