So wow this month is flying by! Trying to keep up with both the daring cooks and the daring bakers phew!!!
anywho the daring cooks were challenged to make their own pasta! Steph from Stephfood was our Daring Cooks' July hostess. Steph challenged us to make homemade noodles without the help of a motorized pasta machine. She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with! Yes pasta...my favorite food ever!!! so excited when I read this and of course started planning all these elaborate and wonderfully challenging recipes to make...but time seemed to slip by me unnoticed *sigh*
I did however end up with homemade pasta and it was however surprisingly delicioso!
I took a detour from the obvious choice "Italian" and went with something more Asian. I'm not sure if my recipe is actually considered a dough for pasta? but I thought it was so I'll go with it.
I ended up making my own wonton wrappers and used them in wonton soup (a very Americanized version)
My camera (at the time) was in the shop so please forgive my lack of good photos or any photos for that matter (I do have some)But I am happy to announce my baby (camera) is back and fixed!!! hooray!
After chasing a toddler and a pre toddler around today I finally got about posting this little jem ;-)
I had to wrestle a 2 year old and chase a Tom Cruise from risky business wanna-bee around the living room to be able to post this, but it was worth it ;-) I love my kiddos, life is oh so UN-boring with them two!
So here are my recipes for the awesome wonton soup! It was really amazing and filling! try it!
Here are some great web sites on how to fold wontons:
- Folding wontons 8 different ways
- How to fold a wonton video
- Quick and easy steps video (I made the second version in this video)
- 1 egg
- 1/3 cup water
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- In a medium bowl, beat the egg. Mix in the water.
- In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
- On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
- Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for wonton wrappers.
- 1/2 pound boneless pork loin, coarsely chopped
- 2 ounces peeled shrimp, finely chopped
- 1 teaspoon brown sugar
- 1 tablespoon Chinese rice wine
- 1Tbsp-1 tsp light soy sauce (1tsp is for the soup)
- 1 teaspoon finely chopped green onion
- 1-1/4 teaspoon chopped fresh ginger root (divided, keep the 1/4 tsp for the soup)
- 24 (3.5 inch square) wonton wrappers
- 3 cups chicken stock
- 1/4 cup finely chopped green onion divided
- 1/2 cup sliced carrots
- 1/2 cup fresh spinach leaves
- In a large bowl, combine raw pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
- Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
- FOR SOUP: Bring the chicken stock to a rolling boil.Add the 1/4cup green onions and 1/2 cup chopped carrots, 1/4 tsp chopped ginger and 1 tsp soy sauce.Cook until carrots are nearly cooked through. Drop wontons and spinach in, and cook for 6 minutes (don't worry the filling will be cooked through!). Garnish with chopped green onion, and serve.