My daughter has been sick since Monday after school. She’s usually more independent than her 5 year old brother, but when she’s sick she becomes very needy all of a sudden and asks me to pretty much “carry her around” the house. Her fever has been high and she had spent entire morning sleeping and requested to stay in bed with me in the afternoon. She seemed pretty weak and I couldn’t say no to my baby so I ended up having a nice long afternoon nap with her. I read her books until I almost lost my voice and tried to comfort her while my son was building space ships and airplanes with Lego in the evening. I got behind in house chores and other things I needed to do, but this is all part of life and I guess I just need to go with the flow. It looks like I’ll have to keep her at home tomorrow since she still has fever. Hmm, more nap for me tomorrow? Just kidding, or maybe not kidding at all.
Today I was thinking what she would be interested in eating once she feels a little bit better. When I was checking my own website for menu, I realized I haven’t posted this recipe yet. So here we go. I will probably cook this soon as wontons are my kids’ favorite. Wontons are served differently in various part of China. For example, in the Canton area, it’s famous for wontons to be served with noodle and enjoyed as a comfort food. For those of you who love spicy food, Chinese restaurants often have spicy wonton in a red chili sauce on the menu. Last but not least, deep fried wonton and wonton skins are favorites everywhere. What’s your favorite way to enjoy wonton?
Have a wonderful Wednesday!
- 22 shrimp, divined and finely chopped
- ½ lb ground pork
- 2 shiitake mushrooms, finely chopped
- 4 green onions, finely chopped (save some for garnish)
- 1 pkg wonton wrappers (46 wrappers)
- Green onions chopped for garnish
- White pepper for taste
- 2 Tbsp. sake
- 2 Tbsp. corn starch
- 1 tsp. sesame oil
- 2 tsp. sugar
- 1 tsp. salt
- Freshly ground black pepper
- 6 cups low sodium chicken stock
- 1 ½ Tbsp. sesame oil
- 1 Tbsp. soy sauce
- 1 tsp. salt
- ½ tsp. white pepper to taste
- In a large bowl, combine shrimp, pork, shiitake mushroom, and green onion. In a small bowl, combine all the ingredients for Seasonings and mix well.
- Add the Seasonings in the large bowl and mix well with hands. Set aside.
- In a large saucepan or pot, combine all the ingredients for the Soup and bring it to a boil. Turn off the heat and set aside.
- While making soup, start wrapping the filling with wonton wrappers (See How To Wrap A Wonton).
- After wrapping Wontons, re-heat the soup. Place 5-10 stuffed wontons in simmering soup (depending on how big your pot is – the key is not to overcrowd the pot). Cook 5 minutes, or until wontons are tender and translucent. Remove from heat and transfer to a serving bowl. Continue the rest of wontons. When you are done with cooking, pour some soup and garnish with green onions.
- If you have leftover filling, make small flat balls and pan fry them, just like a mini burger. You can keep them in freezer for a snack/dinner on another occasion.