– By Brittany Seki –
There’s nothing like the warm feeling of a home-cooked Sunday dinner with the family. After a few busy weeks of my meals encompassing eating out (way too much) or cooking up concoctions from scraps left in the fridge, my craving for one of mom’s homemade dishes was stronger than ever. However, I’m not talking about your traditional roast and mashed potatoes. My mom is the Queen of experimenting with international foods. On this particular Sunday, the dish of choice was wonton soup – quite appropriate for a chilly winter night. Homemade wontons are fun to prepare with the family and quite easy to make. So skip the Chinese take-out and give this recipe a try.
1 Boiling Chicken
2 Carrots, Chopped
1 Whole Onion, Halved
2 Celery Stalks, Chopped
1 Teaspoon Whole Black Peppercorns
3 Bay Leaves
18 Wonton Wrappers
125g Lean Pork, Minced
1 Cup Finely Chopped Chinese Cabbage
2 Teaspoons Soy Sauce
¼ Teaspoon Sesame Oil
½ Teaspoon Grated Fresh Ginger
1 Egg, Beaten
2 Cups Baby Bok Choy, Halved
Note: Make one day before serving and let sit overnight.
Combine all ingredients into a large pan and cover with water, about 1-inch over chicken. Bring to a boil.
Reduce heat and let simmer, covered, for 2 hours. Strain ingredients. Let cool, refrigerate overnight, lift off fat.
Combine minced pork, cabbage, soy sauce, sesame oil and ginger.
Place a wonton wrapper on a flat surface. Using a brush or your finger, line the edges of the wrapper with the beaten egg.
Place a spoonful of pork filling onto the center of the wrapper. Fold diagonally, pressing the edges together. Fold corners up.
Repeat until all wonton wrappers are filled.
Bring soup stock to a boil. Drop wontons into broth. Boil, uncovered, until wontons begin to float. Reduce heat and let simmer for 10 minutes. Add baby bok choy and let simmer for 5 more minutes.