Comforting Wonton Soup Recipe

Comforting Wonton Soup Recipe:

This is a great recipe for a cold, winter Sunday dinner.  It can be served with a bowl of steamed, brown jasmine rice, or stir-fried rice, to make it more filling.

*Don't allow any toddlers or young children into the kitchen under age twelve when making this recipe, as it involves boiling large pots of water that can tip over and scald them. They can help with the wonton rolling at the dinner table once they're over age twelve though.***

Ingredients:

Organic, fat-free, reduced sodium chicken broth, 24 cups

12 cups of water

Mix this together for the wonton soup base. Bring to a full boil, then allow to cool for at least 10 minutes.

***You'll boil the wontons for 15 minutes, in a separate pot with separate plain, cold water though. Have two large pasta pots and one large, metal strainer or colander for this.***

Wonton wrappers for a large lasagna pan  worth of finished wontons (approximately 5 pkgs)

For the garnish:

Scallions, or green onions, organic, bottom 2 inches removed, washed, finely-minced, 4 bunches

Cilantro leaves, organic, stems removed, washed, finely-minced, 5 bunches

For the wonton filling (1.5 tbl per wonton/a melon baller worth for each):

Organic, extra-lean, ground pork or organic, ground, boneless, skinless, heritage chicken breasts, 4 pounds

Cleaned, finely-minced, organic, white button mushrooms, 4 cups

Large, organic carrots, washed, peeled, and finely-shredded, 4 cups

Directions:

Mix the wonton filling together with 1 tbl salt, 1 tbl coarsely-ground black pepper and 1 tbl stevia powder per pound of ground meat.  For this recipe, use 4 tbl of each seasoning.

So, add:

4 tbl salt

4 tbl coarsely- ground black pepper

4 tbl stevia powder

You can use your hands to knead it all together well. Make sure to incorporate the seasonings evenly into the ground meat, carrots and mushrooms, just like a meatloaf.

To roll the wontons, which have to be prepared the same hour it's made, beat up two to three large, organic eggs in a small bowl. Put it next to your large plate for rolling wontons. Have a cookie sheet or large, lasagna pan nearby to place finished, raw wontons.

Put your wonton wrapper onto your plate. Then, you'll measure a 1.5 tbl amount of filling, placed into the center of your wonton wrapper. Fold it into a triangle (in half). Seal the edges with eggwash. Then fold that triangle in half again. Seal the edges with more eggwash. Put into cookie sheet or lasagna pan. Continue until all wonton filling is used up.

Boil plain, cold water, about 3 gallons, in a large pasta pot with a strainer. After it comes to a full boil, put 2 cups of dark, sesame oil into the water. Carefully (slowly) place half of your finished, raw wontons into the boiling water. It can splash as you do this, so be careful. You'll do this in two to three batches, depending upon the size of your pasta pot.

Boil the wontons for 10 to 15 minutes. Strain it carefully into sink, so you don't drop it or get spashed with the hot water. Run cold water immediately over your cooked wontons in the sink, with a colander or strainer and drizzle with 2 cups more dark, sesame seed oil to prevent it from sticking.

Repeat this process with 3 more gallons of plain, cold water in a large pasta pot to cook the last half or third of your wontons.

Then, get your wonton soup base boiled for 5 minutes in a large pasta pot. Stir it together and cool for at least 10 minutes.

Last steps:

Serve 12 drained wontons, plus ladle 4 cups worth of wonton soup base per large soup bowl, garnished with fresh cilantro and scallions on top. Use 1/2 cup of fresh cilantro & fresh scallions, washed and finely-minced per soup bowl.