I'm making wonton Soup tonight. Some pictures to follow
That's great, but which is heavier? Wonton soup or wonton feathers?
If you fuck up I'm gonna kick your ass
Well I ran out of wrappers and decided to throw them in the freezer until tomorrow when I make it.
I took 2 pictures, 1 of the filling I'm using and the other of some of the wontons I finished. I didn't take a pic when i was done because I forgot. They're in the freezer now waiting for tomorrow afternoon.
>>7680989
Kick his fucking ass
>inb4 a bunch of pissy asians going reeeee muh dumplings
>>7681095
I scrapped the middle one because it was fucked up, and the one at the bottom with the open air hole I fixed that. I filled this big platter and a small plate.
All in all I think about 50 wontons?
Next time I go down for a smoke maybe I'll take a pic of them in my freezer in the garage if anyone wants to see the total.
I don't care about the shape either. They're filled and sealed. Good for me.
>>7681105
Dumplings are delicious, I don't care who makes it.
>>7681095
YOU DUN GOOFED ALREADY
What ingrediebts are you making the broth with?
>>7681180
I use fresh ginger in mine but I like that knda burn
>>7681180
Definitely some fine chopped scallions for that flavor and visual asthetics
>>7681248
I have half the green onions left. I'm gonna slice them and put some in the broth, then save whatever is left for putting in individual bowls for whoever wants them.
>>7681180
Crack an egg into the soup when it's boiling and everything's in it, and then break it up and stir it in the soup.
>>7680966
Underrated post
>>7680966
I laughed
on all accounts, fuck your joke, but I laughed
I'm thinking about steaming these instead of boiling them. But I don't have a bamboo steamer, just a regular vegetable steamer.
Should I spray them liberally with an oil spray to prevent them all from sticking?
Finished soup
For future reference OP, if you have some dumplings by them self a bomb ass sauce is sesame oil, soy sauce, and sweet chili sauce
>>7683922
Cool thanks for the info. I have all those now, maybe I'll make a small amount to taste it? Any suggestions on the amounts to use?
And if anyone else is still looking at this thread. The wontons I steamed in my steamer and then dropped in the broth. I sauteed the mushrooms for about 10 min, then added all the broth, simmered, added the satlk part of the bok choy, simmered again, and added the leaves along with scallions.
Then I dumped all the steamed wontons in while swirling the water.
I have to say. This soup came out fantastic. I did season the broth with soy sauce, white pepper, black pepper, and added a bit of chicken base too. It's damn good though guys.
>>7680966
>Wonton soup or wonton feathers?
explain
>>7685085
nevermind got it. :3
>>7685085
one ton soup or one ton feathers
theres the joke
it's in mispronunciation of the word wonton
Cam anyone recommend/post a good recipe for this? One that you've tried and that gave good results I mean
OP...?
>>7685098
OP here. I used Chef John's recipe as a guide line.
You're gonna make WAY more 1 package of wontons with only 1lb of pork. Buy at least 2 packages of wonton wrappers.
You're also gonna use 3 boxes of chicken stock at least.
Add soy sauce, white pepper, black pepper, (I added chicken bouillon too) BTW this is all to taste. So taste as you go and adjust. I like Accent (MSG) just a little shake.
And follow my steps above. I told you about sauteeing the shittake mushrooms and separating the Bok Choy.
