Sunday, February 12, 2017

Wonton Soup

This is not too hard and too complicated for you.  Really, believe me, it isn't.  Plus, when it comes time to eat, you will be so incredibly impressed with yourself.

Wonton Soup
From Smitten Kitchen

3/4 lb ground chicken
1 tsp soy sauce
3/4 tsp salt
1 1/2 tsp sesame oil
1 1/2 tsp fresh ginger or 1/2 tsp ground ginger
3 tbsp chopped scallions
pepper, to taste
50 wonton wrappers
cornstarch, to prevent sticking

8 cups chicken stock or broth
2 cloves garlic, minced
soy sauce or salt to taste
another dash of ginger
3 oz baby spinach, a few handfuls

1. To make the wontons: Mix chicken, soy sauce, salt, sesame oil, ginger, scallions, and pepper. Place 6 wonton wrappers on a cutting board and fill a small bowl with water. Drop teaspoons of chicken filling into the middle of each wonton wrapper. Use your fingers to dampen the edges of the wrapper. Seal edges in a triangle, pushing out all the air. Then pull the 2 corners on the wide side together. Place on a plate dusted with cornstarch. Do this 50 times!
2. Let your broth come to a boil with the garlic, soy sauce/salt, and ginger. Gently drop in your completed wontons and cook for about 3 minutes. Add the spinach and cool until the leaves soften. All done!

The whole time I was preparing this meal I just kept thinking I needed a backup food plan.  What was I going to make when this was a total failure? What if all the wontons opened up in the soup?

But guess what!? It just worked. This soup is perfection.

I could really use a bowl of wonton soup on this blizzard day.

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