Like I stated in my last post, I love Thanksgiving. One of the reasons is the big ole’ bird. For someone like me who cooks dinner almost every night, that turkey is a gift that keeps on giving. I simmer the carcass for soup broth and use every last piece of meat for our Enchilada Casserole.
Tonight I made won ton soup. Now before you roll your eyes at the challenge of it, the recipe is quite easy if a tad bit time consuming. But the results, and the exclamations of “YOU ARE THE BEST MOM EVER” is worth the whole experience.
Besides, I was able to use the broth from the turkey broth and pureed a handful of the Halloween pumpkin (see this post about Cutting up JACK) to add to the pork filing (we were all tired of turkey by this point).
I loosely referred to Emeril Lagasse’s recipe for Wonton Soup. I didn’t have everything, no surprise . Actually this could possibly be a totally because I really went “off-book” with it.
So here’s my version
For the Wontons
1.92# of pork (this is the only exact figure I have so I thought I may as well list it)
3 egg yolks (I think you could eliminate two of these if you are adding any squash or pumpkin puree)
Pumpkin puree (totally optional but I have three freezer bags of this stuff and I sneak it into EVERYTHING)
3 tsp soy sauce
3 tsp rice vinegar
3-4 finely minced garlic cloves (threw these into the mini cusinart with the pumpkin cubes that needed to be pureed—I hate mincing garlic.)
(I think you could also finely chop some cilantro)
Package of wonton wraps
Mix all of this together.
Put ½ teaspoon of the mixture on the middle of a flat wonton wrap. Have a small bowl with cool water handy. Drip your finger into the water and lightly moisten the two edges that form a corner of the wonton and fold the opposite corner over sealing the pork inside. You now have a triangle. Bring the two points of the longest edge of the triangle together and pinch closed. Now the wonton resembles something from Star Wars. Put on a cookie sheet. (I layed out six wontons to make the process go a little quicker.)
I used frozen turkey broth from that Thanksgiving bird but you can use any good broth like Swansons. In the broth place a few shavings of fresh ginger (I keep one in the freezer for when I need fresh ginger), a squeeze of lemon. Let this simmer for approximately 8 minutes. Add chopped fresh spinach, chopped cilantro and scallions in order to wilt just before serving.
Bring a pot of water to boil. Add the wontons in batches, scooping them out of the boiling water when they rise to the top. Put wontons in soup bowl and ladle the broth onto them. I also added a splash of rice vinegar to the bowls to brighten the flavor of the broth.