Not a usual combination, but there it is. Sue (Tango Mango) and Mimi came over today for some cooking fun. The idea was that we were going to make crème brûlée, but we knew we’d need lunch, and Mimi wanted to know how to fold wontons. Why not do both?
We started with a pre-cooking snack. Just to keep our strength up. As one does.
Sue pre-made the custard for the crème brûlée, so she poured it into the cutest shortie wide mouth mason jars and we set them to bake. You’ll have to go to her blog for the actual recipe.
I taught Sue and Mimi my Dad’s wonton folding method. Mimi showed us one that she knew. But only one.
Recipe is at the bottom of this post. If you want to see folding in action, that’s over at Sue’s blog, too. My hands were too busy, and messy, to take a picture.
Lunch was delicious! We took an ice cream break at Salt and Straw before torching the crème brûlée.
We figured out the crème brûlée torch.
It was as good as it looks!
Here’s the recipe for the wonton soup. I like that it has bok choy and water chestnuts inside the filling; it lightens the texture and gives it crunch. Enjoy!
Makes enough for 6 hungry people
¼ lb peeled deveined shrimp, (frozen thawed is fine, and size doesn’t matter since it will be ground)
¼ lb ground turkey breast
6 medium to large shiitake mushrooms (3 for filling and 3 sliced for soup)
1 can sliced water chestnuts (half for filling and half to go in soup)
1 stalk green onion
3 to 6 stalks bok choy (half goes into filling; other half goes into soup) I like baby or shanghai bok choy. If you use the smaller bok choy, 6 stalks; if you use the really big long stuff, 3 is plenty)
snow pea pods, optional, amount of your choosing (I skipped these)
¼ tsp five spice powder
½ Tablespoon oyster sauce
1 package wonton wrappers
1 48 oz box reduced sodium chicken broth
2 cups water
Start your broth, water, 3 sliced mushrooms in a large soup pot. This can heat while you prepare wontons; when it boils bring it down to a simmer.
I have a small food processor, so I chop things sequentially. This also lets me avoid chopping the vegetables too finely; we want some crunch.
Chop and place into a large bowl: the shrimp, turkey (already ground), 3 mushrooms, ½ can water chestnuts, half the bok choy, green onion. Combine eggs, 5 spice, and oyster sauce and add to bowl, Mix all ingredients well. (does it need a little more 5 spice? give it a sniff; it should smell divine. I tried to measure but usually guess.
Fold wontons! I put a little less than a tablespoon of filling in each wonton. Fold on the diagonal, then use the back of your spoon to put a dab on the fold next to right side of the filling (on the outside), give a little twist and fold to bring the underside of the left side of the filling mound to the dab on the of the right side of the filling mound. Sounds confusing, I know. Sue took pictures of the process, so check here.
Bring broth back to a boil. Add wontons and remaining water chestnuts and mushrooms. Cook for 4 minutes, reducing heat to a low simmer when soup begins to boil again (don’t want to jostle the wontons too much and have them fall apart!). After 4 minutes, add the remaining bok choy (sliced in 1 inch pieces on the diagonal) and pea pods. If you have extra shrimp, now is the time to put them in the soup, too. Stir occasionally to get the vegetables down into the soup. Soup is ready in about 3 more minutes. Don’t overcook; it gets sloppy!
If this is more food than you need, you can store the extra filling in the fridge for a couple days, and make fresh wontons again.