Wonton soup, piping hot served on a minus 22 day…I can’t think of anything more delicious. My mouth is watering just thinking about it. I made this soup a few weeks ago when we had that shitty snowstorm that everyone couldn’t believe happened. I think the residents of Alberta suffer from weather amnesia every year. That would explain why we all still live here. The skies parted and dumped a bunch of snow on us in May…Wonton Soul Soup on a Sunday afternoon was exactly what my taste buds were telling me. I bundled up, scraped my car off and headed to the grocery store. Wonton soup is really easy to make by the way…all you need is about four hours and a freak snowstorm to make the little buggers.
Wonton Soup Big Sis Style
1 lb. of ground pork
15 shrimp cooked deveined and cut up really small
chopped parsley
3 cloves chopped garlic
2 green onion
2 stalks of celery
salt
pepper
1 tbsp. siracha
1 tbsp. sesame oil
1tbsp. worchestshire
40 wonton wrappers
bowl of water to wet the sides of the wrappers
2 litres of free-range chicken broth
veggies of choice chopped up stir-fry style
First lay out your wrapper, place a dallop of the meat mixture in the center. Fold into a little triangle. Wet the edges so the contents stay in. Then you must boil them in a pot of water until they float to the top. Let them cool on a baking sheet covered in parchment and then freeze what you don’t want to eat. The little wontons that are making your mouth water? Dump them in your pot of broth and veg and warm through….Dig in! *Remember to sweep in all crevices of the kitchen after. My cousin came over for supper a few nights later and was helping with the clean-up. She was sweeping and I heard a “What the Fuck Is That?” yell from the kitchen…I guess dried up wontons look a little bit like dried up mice…heehee…who knew?
ready to roll
steaming bowl ready to go down the gullet
