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| May 04, 2008 10:51 pm |
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Bunk House Recipe Corner |
John Snyder
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Hey Wranglers,
We all need to eat! How about postin' some of your Favorite Mouth-Waterin' Recipes right here. I will start it off with the Soup.
HOME-MADE WONTON SOUP!
For the soup:
5 cups of chicken broth (Reg. or Low Sodium)
2 cups of water
2 or 3 thin slices of Fresh Ginger
5 or 6 bok choy leaves (Wash and Pepper to taste)
For the Wontons:
1/2 lb. Pork (Ground Turkey may be substituted for lower fat diets)
2 Finely Chopped Scallions
1 Tablespoon minced Fresh Ginger
1 Sm. Clove of Garlic, minced
1 Tablespoon and 1 Teaspoon soy sauce
1 teaspoon rice vinegar
1/4 Teaspoon Sesame Oil
1/4 Teaspoon salt
1/8 Teaspoon Pepper
1 Teaspoon Cornstarch
35-40 HOMEMADE Wonton Wrappers (Directions Below)
Step 1:
In a large saucepan, combine the Chicken Broth, Water, and Ginger Slices. Cover and Bring the broth to a gentle simmer, then turn off the heat Cut the bok choy into small pieces and set it aside.
Step 2:
Combine the Pork, scallions, ginger, and garlic in a mixing bowl. Add the soy sauce, vinegar, sesame oil, salt, pepper,, cornstarch and mix will with a rubber spatula.
Step 3:
Place your homemade Wontonson a Large Plate or Baking Sheet lined with waxed paper and cover them with a damp towel or plastic wrap to keep them from drying out.
Step 4:
Bring your Cooling Chicken Broth to a boil. Use a slotted Spoon to ad the Filled Wontons to Chicken Broth at low boil. Add one at a time. Cook Wontons until no longer pink inside At least 7 minutes (Remove one and cut it open to test) Turn heat back to High, add the bok choy, Cover and cook for 3 More Minutes. Turn off heat. Add pepper to taste.
Step 5:
Transfer 5 or 6 Wontons to soup bowl and ladle on hot broth. Enjoy! Makes 6 to 8 Servings.
HERE IS HOW TO MAKE A WONTON:
1)In Exotic Foods Section of your Supermarket purchase a package of Wonton Wrappers, Place lightly floured wrapper (Flour one side only and place this side up) on your work surface. With a spoon and a chopstick, drop a scant Teaspoon of Meat mixture onto the Wonton Wrapper.
2)Moisten all edges of Wonton with wet fingertip, Fold so edges meet, pinch to seal them.
3)Using your finger or chopstick, make an indentation in middle of filled Wonton.
4)Dab a drop of water on the two corners and fold them in so they overlap above the indentation you made with your finger. Pinch to secure in place.
To preserve any unused cooked Wantons for another meal, Freeze them on a baking sheet lined with waxed paper, then transfer toplastic freezer bag. To re-heat, gently simmer them in chicken broth or soup.
John Snyder
Prof Wordsearch
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