It's been bone chillingly cold up hear in the Northeast. That take-your-breath-away cold can only be negated with the warmth of soup. Last night I made a wonton soup.
Wontons are traditionally filled with pork, but I used ground turkey. It's fairly easy to get creative with a wonton filling, so I'm not going to give you exact measurements for what I used. I added some black pepper, white pepper, onion powder, minced garlic, soy sauce, and seseme oil. Gluten eaters can use store bought wonton wrappers. I of course made my own.
I put a rounded teaspoon of filling on each square and sealed the edges with some egg wash. When I was a little girl, my mom would give me the job of painting the egg wash onto the edges of the wontons.
I folded the square over the filling into a triangle and pinched the edges shut. These were what wontons looked like when made for the family for supper.
My mom used to fold them slightly fancier when making them for a dinner party. After folding the wonton into a triangle, she'd fold the edges in on the base.
Then fold the tip of the triangle to the backside.
These wontons are cooked in the boiling soup base. They're done when they float, but you can leave them in the soup without the dough getting overdone.
For the soup, I sauteed 3 minced garlic cloves, the sliced white portions of 2 scallions, and 1 tablespoon minced ginger in olive oil for a minute. I added 8 cups chicken broth and a 3 inch piece of lemongrass and brought it to a boil. I added 2 cups shredded cabbage, a handful of chopped cilantro, and the sliced greens of the scallions. That's it easy peasy. I like to add a bit of sriracha to my bowl of soup, but if heat's not your thing, you can leave it out.