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.
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