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Caption: Wonton
Soup
Caption: It's taken me a while to realize this, but I do believe wonton soup is my ultimate comfort food.
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Caption: Having eaten wonton soup my whole life, I took it for granted. It was the soup I had when there was nothing else exciting to eat. It's also one of those foods that I was a little bit embarrassed to admit I ate for breakfast.
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Caption: I've always grown up with the pronunciation as "wunton (like one ton)" but I always hear "wanton". It's both maddening and confusing to hear one of your childhood foods pronounced in a way that is not how you recall it being pronounced. Often times,
I doubt myself and think maybe
I just have a family that pronounces things weirdly. Now, I've sort of let it go because these soup dumplings are too delicious to have to repeatedly listen to robotic dictionaries phonetically pronounce wontons over and over again.
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Caption: It wasn't until photographing this post that I actually enjoyed what it takes to get from ingredients to soup. There's the whirl of the food processor, the noodle-y smell of wonton wrappers, the soft scrape of the chopstick against the bowl, the squeakiness of cornstarch on your fingers and the swift twist and press motion of forming the wontons that are all part of the experience.
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Caption: Wonton Soup Yields: 100-150 wontons
Total Time: 1 hour
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Caption: //The Filling//
8 shrimp, defrosted, peeled
and deveined.
1 1/4 lb. ground pork
4-6 dried Chinese mushrooms,
rehydrated in hot water
1 bok choy, trimmed
2-4 green onions
1-inch piece ginger, peeled
and minced
1 clove garlic, peeled and minced
2 teaspoons soy sauce
2 teaspoons rice vinegar
1 teaspoon sesame oil
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Caption: //For Folding Wontons//
1-2 packages wonton wrappers
1 tablespoon cornstarch plus 2 tablespoons water
//The Soup//
chicken broth
green onions
soy sauce
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Caption: //The steps//
1. Prepare the filling. If you are using frozen shrimp, defrost, peel and devein them. Rehydrate the dried Chinese mushrooms by soaking them in hot water for 10-15 minutes. Trim the stalks off of the bok choy, leaving only the leaves. Mince the garlic and ginger. Place all filling ingredients in a food processor and blend until thoroughly combined.
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Video
Caption: Here's the link to
the video on Vimeo.
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Caption: 2. Using one wonton wrapper at a time, place a teaspoon of filling in the bottom corner of the wrapper. Tightly roll the filled side to the opposite corner leaving a 1/2-inch space at the top. On the left side of the rolled wonton, place a dab of the cornstarch and water mixture or a little bit of filling. Twist the right corner over so that the side that is facedown is now face-up. Firmly press into the left side so that the wonton stays together.
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Caption: 3. Repeat this process with the remaining wrappers and filling.
4. To cook wontons, bring water to a boil. Place wontons in the water and simmer until the wontons float the the surface of the water, about 2-4 minutes. Carefully remove with a slotted spoon and place in a bowl of broth. Garnish with green onions and soy sauce if desired. Eat immediately.
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Caption: View full post here.
kneadbakecook.com
instagram.com/karablakechin
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