Sunday, March 27, 2011

You too can make won ton soup

Yes you can!
Look at it's wonderful simpleness, a little pocket of flavor heaven. The subtle teasing of fresh ginger on your tongue along with the crunchiness of the green onion lend a perfect match to the pork surrounded by a dip of sesame oil.

Since Spring has yet to arrive here in the frosty cold northeast, I figured why not make some delicious warming soup.  I made meat loaf last week out of veal, beef, and pork.  I saved 1/3 pound of each of the meats and froze them for this week.  I made tacos out of the beef and veal, and of course I made won ton soup out of the leftover ground pork.
Seems like a daunting task to make homemade won tons, but no, I only lost one won ton.  I don't mean lost as in not found, but the stuffing came bursting out of the wrapper, still edible by my son, who loves the filling more than the wrapper.

  1. 1/3-1/2 pound ground lean pork
  2. Fresh ginger-I used ginger in the tube, about 2 tablespoons, or use fresh grated.
  3. 1 TBSP low sodium soy sauce
  4. 1 1/2 tsp. salt
  5. 1/2 tsp. fresh ground black pepper
  6. 1 tsp. sugar
  7. 1 TBSP cornstarch
  8. 1 TBSP sesame oil
  9. Chopped extremely fine-3 TBSP green onions
  10. Won ton wrappers
  11. Chicken stock/broth-hot
  12. Green onions and sesame oil for garnish
Get a nice big pot 3/4 filled with water, put in a little oil, and boil.
I made about 12 won tons for three people to have four each in their soup.  I kept the leftover pork filling locked away tightly in my lock and lock wonder container for more fresh soup tomorrow.
I think this whole thing will make 20-24 won tons-you can make them all ahead, and yes, freeze for later use.

Mix pork, ginger, soy sauce, salt, pepper, sugar, cornstarch, oil, and onions by hand until completely blended.
Lay out one won ton wrapper and wet the edges with water, place 1 Tablespoon of pork in center, and fold over, crimp with a fork.  When you have the amount you want, place in boiling water. The won tons will sink to the bottom of the pan, when they float, they are done, about 5 minutes. (DON'T cook won tons in chicken stock/broth.  Have a separate pot of hot chicken broth ready to go.
Here's what I did to FINISH this dish:  I placed 4 won tons into a bowl, poured chicken broth over the won tons, garnished with thin slices of green onions and drizzled a speck of sesame oil on top
Super delicious.
Are you asking yourself, "How the heck can I make won tons like the ones at the great fusion restaurant?" I just experimented with different techniques.  If you need any pointers, let me know and I can post a tutorial on how to make won tons.

1 comment:

  1. I always wanted to try making this. You make it look so easy.
    Will certainly make an attempt soon.