Subj : New recipe 2 To : All From : Sean Dennis Date : Wed Aug 16 2023 17:58:02 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Easy Hot and Sour Wonton Soup Categories: Asian, Soup, Pork, Seandennis Yield: 2 Servings MMMMM-------------------WONTONS (MAKES 30-35)------------------------ 1/2 lb Ground pork 1/2 c Diced scallion 3 Garlic cloves, grated 1/2 Inch of ginger, grated 1/3 t White pepper powder 2 T Soy sauce* 1 T Oyster sauce* 1/2 T Sesame oil* 30 To 35 wonton wrappers MMMMM---------------------------BROTH-------------------------------- 2 1/2 T Pork lard, can be replaced - with vegetable oil 2 T Minced garlic 2 T Scallion white parts, diced 2 t Minced ginger 1 Star anise* 1 Cinnamon stick* 2 Bay leaves* 1 t Sichuan peppercorn* 4 c Water or stock 1/3 c Chinese black vinegar* 2 T Soy sauce* 1/2 T Brown sugar* 1/2 t Salt (or to taste) Handful of seaweed, optional 2 T Hot chili oil, optional* 2 T Diced cilantro for garnish 2 T Diced green parts scallions - for garnish Combine the ground pork, diced scallion, grated garlic, ginger, white pepper powder, soy sauce, oyster sauce, and sesame oil in a mixing bowl. Stir the filling in one direction for a few minutes to develop the texture. If your wonton wrapper is frozen, defrost it in the refrigerator overnight or leave it on the countertop for 1 hour in advance. Put 1 1/2 tsp of filling in the middle of the wrapper then gather the edge and pinch it. Wonton doesn't need to be sealed completely so don't worry about the shape. Set the wonton into the fridge for now. Add the pork lard to a stock pot and saute the minced garlic, ginger, and diced scallions over medium-low heat for a couple of minutes or until they are slightly golden on the edge. Add the star anise, cinnamon stick, bay leaves, and Sichuan peppercorn and continue to stir for a minute or until the aromatics are golden brown. Pour in 4 cups of water or stock if you have some at home and bring it to a boil. Season the broth with Chinese black vinegar, soy sauce, brown sugar, and some salt to taste. If you use store-bought stock that is already salted, you may not need to add salt. Add a bunch of dried seaweed and cook for 20 more seconds. Set the broth aside. If you don't have seaweed, feel free to skip it or replace it with mushroom slices. Although the mushroom texture is completely different, it also adds another dimension to the flavor. Boil a pot of water in a separate pot. Use a spatula to swirl the water to create a cyclone. Then add the wontons and cook on medium-low heat and cook for 5 minutes. Avoid using high heat because we don't want the water to boil viciously otherwise the wrapper will start breaking. Combine the cooked wontons with the sour broth. Add diced scallions and cilantro as garnish. Drizzle in some hot chili oil for a spicy kick. * = Links to ingredients: - Soy sauce: https://geni.us/light-soy-sauce - Oyster sauce: https://geni.us/premium-oyster-sauce - Sesame oil: https://geni.us/roasted-sesame-oil - Star anise: https://geni.us/star-anise - Cinnamon stick: https://geni.us/cinamon-sticks-8oz - Bay leaves: https://geni.us/bay-leaves - Sichuan peppercorn: https://geni.us/sichuan-peppercorns - Chinese black vinegar: https://geni.us/chinese-black-vinegar - Brown sugar: https://geni.us/brown-sugar - Hot chili oil: https://curatedkitchenware.com/products/sichuan-hot-chili-oil-230g Recipe by Souped Up Recipes https://www.youtube.com/watch?v=JF_cR-_11fM Converted to Meal-Master format by Sean Dennis (1:18:200@Fidonet) on 16 August 2023. MMMMM -- Sean .... Deja coup: a feeling that we've overthrown this regime before. ___ MultiMail/Linux v0.52 --- Maximus/2 3.01 * Origin: Micronet World HQ - bbs.outpostbbs.net:10323 (618:618/1) .