Deconstructed Wontons
I got this fabulous wonton recipe from Jeannie. I changed a few things though. To begin with, I left out the egg yolk and I decided to skip the wonton wraps entirely, thereby rendering this more a meatball soup than wonton soup. You can always do it the proper way by wrapping the filling in wonton. If you choose to do so, make sure you boil it separately in another pot and not in the soup broth.
1/2 lb ground turkey
8 jumbo sized uncooked shrimp (I used the frozen ones from Trader Joe's), defrosted and chopped fine in a food processor. Do not mince
2 scallions a bunch of cilantro, about 5 sprigs)
1 (1 1/2-inch) piece peeled fresh ginger, minced or very finely chopped
1 tablespoon soy sauce
1 teaspoon rice vinegar (not seasoned)
1/2 teaspoon Asian sesame oil
1 tbs oyster sauce
1/4 teaspoon white pepper (or 1/2 tsp if you LOVE white pepper like I do)
A good quantity of chicken soup broth
1/2 head of napa cabbage, finely shredded.
Except for the soup broth, put together into a big bowl all the filling ingredients. Stir together in one direction with your hand until just combined.
Bring the soup broth to boil. Throw in the Napa Cabbage. Using two small spoons, drop rounded spoonfuls into the soup. Bring the soup back to boil. It should be cooked within a few minutes. Serve hot.
1/2 lb ground turkey
8 jumbo sized uncooked shrimp (I used the frozen ones from Trader Joe's), defrosted and chopped fine in a food processor. Do not mince
2 scallions a bunch of cilantro, about 5 sprigs)
1 (1 1/2-inch) piece peeled fresh ginger, minced or very finely chopped
1 tablespoon soy sauce
1 teaspoon rice vinegar (not seasoned)
1/2 teaspoon Asian sesame oil
1 tbs oyster sauce
1/4 teaspoon white pepper (or 1/2 tsp if you LOVE white pepper like I do)
A good quantity of chicken soup broth
1/2 head of napa cabbage, finely shredded.
Except for the soup broth, put together into a big bowl all the filling ingredients. Stir together in one direction with your hand until just combined.
Bring the soup broth to boil. Throw in the Napa Cabbage. Using two small spoons, drop rounded spoonfuls into the soup. Bring the soup back to boil. It should be cooked within a few minutes. Serve hot.
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