Alright, so we’re doing Wonton soup. And what is Wonton mean? Actually, there are two translations. One is from Northern China means “irregularly shaped” pasta. But the one I like is the Cantonese translate to “swallowing clouds” pretty cool, huh. So anyways it's starts with a pound of ground pork with the 90% lean variety. I'm going to smash in three cloves of garlic. I'm going to spin the bowl for no apparent reason. I'm going to add three finely diced green onions. Now, you need some ginger here. You know I like mine too with ginger paste. This is just 100% pure ginger, don’t get the stuff out of it, it's so artificial or even better grated some fresh ginger it's about a tablespoon and a half. And I don’t know why you try and write this stuff down, all right. Go to the website that’s all there foodwishes.com.
Now, traditionally there is a little bit of wine drizzled in here, a little Chinese wine. I forget the name. I’m using a California Dry Sherry. It's what commonly used these days. So it's about a table spoon of Sherry, we’re going to put in a little bit of soy sauce. Now I'm not going to put any salt in this, so let’s going to salt this up for us. There is going to be two things about a tablespoon of soy sauce and about a teaspoon of fish sauce. And you see me use that in several recipes. If you don’t have that, give a nice three shot of a soy sauce. And I know you're still trying to write this down. Go to the website foodwishes.com. Alright, so that’s our saltiness. We’re also going to put in a couple drizzle of toasted sesame oil. It just gives a little very slight hint accent of nuttiness and little hot sauce it's just a sriracha, it’s Uncle Chen’s. You know Uncle Chen, that’s Aunt Chen’s husband.
All right little hot sauce here and there. So once you get all this ingredients in, we’re going to mix that up, so we have fairly highly seasoned pork wonton mixture. And I will explain later the philosophy here so. Ones that’s mixed, we’re going to refrigerate that there are additional Chinese palm. If the meat is cold, the wonton is easy to fold. Okay, so make sure your meat is chills for about 30 minutes to an hour. Now, what I'm going to add to my chicken stock which is going to be the base of the broth is just some fresh shitake mushrooms. And shitake mushrooms on the few mushrooms where you don’t want to eat the stem. So they cool off pretty easy, so just use the caps. I have four large one they just slice them up I don’t know eight inches, quarter inch.
Now, a little bit of vegetable oil in your sauce pan here goes the sautéing now. The shitake mushrooms really interesting. The longer you cook them the darker they get, the meatier the flavor. The have a very almost like a steak like flavor. So some people want the stock just to the raw mushroom, that’s fine but you see how we do there we give them a little bit of color maybe 10 minutes sautéing first, your stock is just a little bit more, more rich flavor, so I prefer that. To that sauté the shiitake, I'm going to have six cups so that’s one and a half of those quarts of chicken stock or chicken broth really the same thing. Get a good quality organic or all natural one.
And for some greens here, we’re going to have at the end little bit of batchoy. So batchoy, again there is a nice batchoy recipe on the site and I do like to separate the bottoms from the tops. The bottoms, a little closer to a celery texture, the top more like spinach. So what I’ll do is I’ll just cut off the bottoms and I’ll give it a slice across the grain. Alright, just like I'm slicing some celery. I know there’s—when there is an earthquake in San Francisco, our cameraman is just really excited when work with batchoy, so this is kind of shacking all of that.
And then the leaves just roll them up like a cigar and we’re going to do the classic shift and off slices which are just thin slices across and there are your two perch to the batchoy. So we get the leaves and we get the stocks and we’re just going to save that to like now. Now, let me try and show you how to fold these wontons. You're going to put about a half a teaspoon on a square wonton wrapper. They always come square and round. You get the square ones. You don’t want any more than that right half a teaspoon and to seal that, some people use water, some people use egg. I like to use egg white all right. All three work, I prefer egg white. Take the bottom corner fold it up to the top so you have a triangle, press it with your fingers.
Now, if you want if this is the first time, you can do it just like this. It’s fine. Don’t feel that. They’ll open just like that, boil them like that, no problem. But if we want to do the fancy fold here, you kind of press on the top of your finger and just bring the top two ends and cross them and press them and you get kind of torn and leaned shape. Now do you guys a big favor, okay. There’s my done one. I put an extra video on the site food wishes for a real professional wonton wrapper, shows you how to really do it, so check out the other video. Alright, now finish it could not be easier. My stock has come to a simmer I add in my batchoy, I add in my wonton’s and I'm just going to simmer this or boil this for maybe three minutes, so all it takes. All right, those wontons skins cooked really fast. Since we only have about a half a teaspoons of meat in the inside, it cooks that like I say a couple of minutes. You can tell them if they're done this can kind of shrivels around it and it's firm to the touch. That is so delicious, if you were there with me, you would say something like “Men, that’s smells good” because it really does.
Now the philosophy here you can have very, kind of strongly flavor wontons in a fairly plain broth or you can have a really spicy broth with some fairly dried wontons. So you decide, I do it like this into that stock. I didn’t really add too much, traditionally here in Chinese restaurant they drizzled in that hot chilly oil. You could also have fresh herbs like cilantro. You could have put peppers in this. You can clean out your vegetable bin, any diced veggies will work in here and there is my artistic Gaussian blur in Photoshop, what's that suppose to symbolize?
Well, first of all I'm that good at Photoshop but secondly when you eat the soup, the rest of the world just kind of dissolves and melts away. This is such classic comfort foo. You're going to love it, give it a try watch the other video by the way. So you can see how to really fold this, and most of all enjoy.
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