Sunday, January 10, 2016

Spicy Veggie Soup with Handmade Wontons



It's been a crazy roller coaster start to winter... 
                                                                      Christmas Day was 70F and two days later it's 30F! 

The start of the New Year has been pretty much the same, we finally got the blast of cold weather we were waiting for, but we weren't prepared for it physically or mentally.

 Last Monday after going to sleep on a relatively warm night, we woke up to a freezing cold 9F! 

Now let me be honest Monday is not my favorite day of the week, but add that low temperature and you really have to pry me out of bed and away from my warm flannel sheets.

I was cold all day and when I spoke to Kishore we both agreed dinner had to be something that would be warm and comforting. To me that meant a nice hot bowl of soup, and not just any soup but Spicy Veggie Soup with Wontons. That deliciously hot and spicy broth with loads of veggies, with juicy handmade wontons bobbing among them, I'm hungry just writing about it. This is a very hearty vegetable soup that can stand on its own if you don't have the time or ingredients for the wontons. There have been days that I've had to forfeit the wontons, and the soup was still delicious and satisfying. So without further ado...
Here is my recipe for Handmade Wontons in Spicy Veggie Soup:


Serves 4-6
Ingredients :

3 Scallions, Thinly Sliced
2 tsp Sesame Oil
2 tsp Garlic Ginger Paste
1 1/2 tsp Diced dried Chili in Oil
2 Cups Chicken Stock*
2 Cups Water
1/2 Lb Baby Bok Choy, Stalks And Leaves Thinly Sliced
1/2 cup Bamboo Shoots, Thinly Sliced
1/2 cup Fresh Enoki mushrooms
1 1/2 tsp Salt
1 1/4 tsp Black Pepper
1/4 lb Ground Pork
1 Tblsp Soy Sauce
1 Tblsp Rice Vinegar
About 20 Wonton Wrappers

* Vegetable Stock

Directions:

To Make Wontons:
1. Stir together pork, 1 of the scallions, 1 tsp of garlic ginger paste, 1/2 tsp of chili in oil, soy sauce, vinegar, 2 tsp sesame oil, 1/2 tsp salt, and 1/4 pepper in a bowl.



2. Put 1 wonton wrapper on a work surface (keep the rest under a damp paper towel). Spoon a rounded teaspoon of filling slightly below center of the square, then brush water around edges. Lift opposite corner together to form a triangle and enclose filling, pressing edges firmly to eliminate air pockets and seal. Moisten opposite corners of long side and carefully press corners together to seal. Make the rest of the wontons in the same manner.
Remember you can always freeze extra wontons for a later date!



To Make the Soup:
1. Heat 2 tsp sesame oil in a stockpot; add 1 tsp of garlic ginger paste and 1 tsp of chili in oil sauté until fragrant. Then add chicken stock and water in a 6- to 8-quart.



2. When the soup begins to boil add bamboo shoots and the remaining scallions.



3. Bring soup back to a boil before adding wontons, bok choy and mushrooms.
Simmer, uncovered, gently stirring, for about 5 minutes.





Enjoy!



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