Wontons!

This is me

I have a condition called non-specific esophogeal motility disorder. What the heck is that you ask? Well All I know is that my esophagus doesn't work like it should. This is my blog to get all my thoughts out and to explore food! Ironic isn't it? Oddly enough overcoming this condition has given me a greater appreciation for food. I'm loving trying new recipes and honing my cooking skills. I want to put my foods on this page so you all can enjoy them too! I would love to know if anyone out there has a similar condition! I will go into more details on another day..

For now let's talk Wonton soup!! It was surprisingly easy to make. 

Here is the recipe I started with :

From about.com.

Ingredients: 

1/2 pound boneless lean pork 

1/2 pound shelled and deveined medium shrimp 

3 water chestnuts 

2 slices ginger, or as needed to make 1 teaspoon 

1 tablespoon oyster sauce

2 teaspoons soy sauce 

1 tablespoon Chinese rice wine, dry sherry or rice vinegar 

1 teaspoon granulated sugar 

a few drops sesame oil 

Freshly ground white pepper, to taste 

Wonton wrappers, as needed. 

Instead of ground pork, I used 1 lb Ground Chicken. I also ommitted the water chestnuts.. i just don't like them! 

Mix all of the ingredients together, it should look like this.

Place about a teaspoon of the mixture into the wonton wrapper and then fold up the sides. I dabbed water around the area where the meat was so that it would stick together when folding.

 

 

My son Max loves to help whenever he can. 

Once they are done, place them into a pot of boiling water for about 8 min. You want to make sure the filling is cooked. Meanwhile prepare a pot with about 8 cups water and add 3 cubes or packets of chicken Oxo.

 

Once the wontons are cooked at them to your broth. I added green onions and broccoli to my soup at the very end of cooking. Serve and enjoy! I was very happy with the wontons. My mixture made about 4 dozen wontons. To freeze them, I layed them on a baking sheet and put them in the freezer for about 30  min, Once they were hard I put them into freezer bags.