Today starts off the beginning a series that I’m doing with my friend Jill, of Babies Rabies. Jill continually cracks me up. Her attitude about all things in life is just fabulous. Her blog was recently chosen by the editors of thebump.com for the best Baby Journal Blog. (Congrats Jill!) Although, I have to say that her little man, Kendall, is not a baby anymore. He’s a year and half now and growing like a weed! As with many growing families, learning to find a balance between family time and chores can be tough. While I do love to cook, it can be a chore at times for even me. That’s where freezer meals come in very handy. I spend a couple hours in the kitchen on a weekend preparing multiple meals for the freezer. And it makes my weeknights much easier!
So back to the series, Jill likes to say that she’s no domestic goddess when it comes to the kitchen. But I think we all have a little domestic goddess in us. So we decided, we’d create a little challenge. I’d develop the recipe and she’s going to try to reproduce the same results. So this week’s challenge will be to make homemade wonton soup. The reason I chose wonton soup is that they’re easy to make. Its rather inexpensive if you already keep asian staples in your pantry, and they’re easily freezeable.
All you need to do to freeze them, is put them in the freezer on a baking sheet lined with wax paper until they are firm (about 1 hour). Then transfer them to a freezer bag (freezing them individually prevents them from freezing as a massive clump). The cooking method will be the same, no need to defrost them. Just drop them into the broth frozen. The cooking time will be longer but they will cook perfectly!
Jill has this week to attempt the challenge. She’ll blog about her results and her experience on Friday. I encourage you to pop over there and check it out! I’m curious to see if these are kid friendly. I liked them as a kid, but I’m half Chinese! I’m guessing the little man will just eat the wontons not the actual soup but if you were going to serve the soup to a child, I’d probably omit the white pepper in the broth and just sprinkle some into my bowl. (Need a little help with folding the wonton? Check out this link with lots of different options with photos. Want to save time? Triangles will do! )
Oh, and I like to make a double batch of these since they are so easy to freeze. By doubling the recipe, it yields 8 servings which is 4 meals for this little family of 2 which is great!
Not in the mood for soup? Deep fry these babies… yum! I can’t help you with instructions for that though cause I’ve never deep fried anything… but I can tell you they’d be tasty!
Wonton Soup with Baby Bok Choy
1/2 lb ground pork
1-2 scallion, finely chopped
1 Tbsp low-sodium soy sauce
1/2 tsp rice vinegar (not seasoned)
1/2 tsp Asian sesame oil
1/2 tsp salt
1/4 tsp ground white pepper
~30 wonton wrappers, thawed if frozen
1 Tbsp cornstarch + 1/4 cup cool water (cornstarch slurry)
2 quarts low-sodium chicken broth
1/2 pound baby bok choy, leaves separated and washed well
1/2 tsp white pepper
salt as desired
Stir together pork, scallions, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in 1 direction with your hand until just combined (do not overwork, or filling will be tough).
Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with damp cloth). Spoon a teaspoon of filling in center of square, then brush cornstarch slurry around edges. Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal. Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make more wontons in same manner.
Fill a medium sized pot with 6 cups of chicken broth. Reserve remaining 2 cups of broth. Bring broth to a boil over medium-high heat. Add wontons and stir lightly to prevent them from sticking to the bottom of the pan. When the broth begins to boil again, add 1 cup of broth. When water begins to boil again, add remaining cup of broth and bok choy. When the broth boils for the final time, the wontons & bok choy should be done. Serve hot.
Source: Adapted from Gourmet, 2004.