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Wonton Skins

11 May

This morning I randomly thought of a dish my mom used to make when I was a kid growing up in Hawaii. It was something like a deconstructed wonton soup where she would use the wonton skins as “noodles” and made meatballs using the “filling.” Feeling nostalgic, I immediately decided to try recreate it. For those of you who like big, thick and billowy noodles… this is the recipe for you. The wonton skins had a refreshing bite to them and the soup reminded me of home. Mom’s version has dried shrimp in it though (which I couldn’t find at the market). But overall, it turned out quite well for a first attempt.
MIX one egg + ginger + chopped napa cabbage + chives + minced cilantro stems + sugar + salt + white pepper in bowl

ADD 1 lb. ground fatty pork and mirin…

KNEAD into a ball and let sit in fridge for one hour…

SHAPE pork mix into quenelles using two spoons..

POACH quenelles in chicken broth for 15-20 min.

BOIL wonton skins for approx. 4-5 minutes stirring constantly to keep skins from sticking….

DRAIN under cold running water and add to soup…

TOP with cilantro, white pepper, and chili oil…

*NOTE* You can also turn this into a cold noodle salad…

MIX wonton skins with chili oil + chinese black vinegar + sesame oil + minced cilantro stems…

ADD poached quennelles…

TOP with cilantro and/or julienned cucumber…

Or you could just make plain wontons…

-Benson

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Posted by on May 11, 2011 in Chef Blau, Home Cooking

 

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