{"id":2963,"date":"2022-10-03T15:07:20","date_gmt":"2022-10-03T15:07:20","guid":{"rendered":"https:\/\/www.roguechef.com\/?p=2963"},"modified":"2022-10-03T15:07:22","modified_gmt":"2022-10-03T15:07:22","slug":"wonton-ways","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=2963","title":{"rendered":"Wonton Ways"},"content":{"rendered":"\n
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And hot on the heels of hurricane Ian comes the first set of frosts. Even with my three servers running in my office, the room is cold. I want the comfort of a hearty, warming, tasty soup. (Must be my “Wonton Ways”<\/p>\n\n\n\n

Browsing the freezer I find a package of frozen wontons, and in the cupboard, I have a package of chicken stock. This along with some Asian-style aromatics is the basis for a quick and tasty wonton soup.<\/p>\n\n\n\n

I almost gave the wonton’s a quick pan fry to bump the flavor but decided to forgo that extra step, this does not mean that you must do likewise.<\/p>\n\n\n\n

The choice of vegetables is based on what is in my crisper, but your choices may vary. The spice level is also an optional choice based on your tastes and available condiments. (One can always pass the additional hot sauce and peppers to the side of the dish.)<\/p>\n\n\n\n

From Wikipedia:<\/p>\n\n\n\n

A wonton is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. There are many different styles of wonton served throughout China, though most foreigners are only familiar with Cantonese wontons because of the predominance of Cantonese restaurants overseas.<\/em><\/p>\n\n\n\n

Wontons are made by spreading a square wrapper (a dough skin made of flour, egg, water, and salt) flat in the palm of one’s hand, placing a small amount of filling in the center, and sealing the wonton into the desired shape by compressing the wrapper’s edges together with the fingers. Adhesion may be improved by moistening the wrapper’s inner edges, typically by dipping a fingertip into water and running it across the dry dough to dissolve the extra flour. As part of the sealing process, air is pressed out of the interior to avoid rupturing the wonton from internal pressure when cooked.<\/em><\/p>\n\n\n\n

The most common filling is ground pork and shrimp with a small amount of flour added as a binder. The mixture is seasoned with salt, spices, and often garlic or finely chopped green onion. Factory-made, frozen varieties are sold in supermarkets. Commonly, they are handmade at the point of sale in markets or small restaurants by the proprietor while awaiting customers. In markets, they are sold by the unit, without being pre-cooked.<\/em><\/p>\n\n\n

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Wonton Soup<\/h2>\n
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Classic Chinese takeaway, but faster, tastier, and made your way<\/span><\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div><\/div>
Course: <\/span>Appetizer, Dinner, Lunch, Soup<\/span><\/div><\/div>
Cuisine: <\/span>Chinese<\/span><\/div><\/div>
Calories: <\/span>28<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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