Recipe of Speedy Wanton Wonton Soup

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The ingredients needed to make Wanton Wonton Soup:

1. Get 6 piece chicken
2. Prepare 2 lb pork bones or 2 large ribs
3. Get 1 large onion halved
4. Take 2 tbsp minced ginger
5. Make ready 16 cup water
6. Take 2 large Portobello mushroom caps sliced
7. Take 2 tbsp butter
8. Prepare 2 tsp concentrated chicken bullion or 2 cubes (vegetable works too)
9. Get 1/2 tsp white pepper
10. Prepare 2 tsp sesame oil
11. Prepare 2 tbsp soy sauce
12. Get 3 spring onions cut Michonne style to sprinkle on top
13. Prepare 1 lb ground pork
14. Make ready 3 minced green onion
15. Take 1 tbsp soy sauce
16. Take 1 tbsp Rice wine (not rice wine vinegar) ~ note I did not have rice wine but did have white wine, it substitutes well
17. Get 1/2 tsp sesame oil
18. Prepare 1 tsp Sriracha
19. Prepare 1/2 tsp minced ginger
20. Prepare 3 tbsp cornstarch - more or less may be needed depending on how sticky your mix is
21. Prepare 1 packages wontons
22. Take 2 head baby bok choy

Instructions to make Wanton Wonton Soup:

1. Get your chicken pieces
2. Now gather up your piggy
3. And now your onion…
4. You add your chicken, pork and onion to the water in a large pot. Stir in the boullion. Add the white pepper and first set of sesame oil and soy sauce to the stock.
5. Simmer that loveliness for about 2 amazing hours. Do not go far you have more to do.
6. Get that lovely ground piggy in a bowl.
7. Collect soy sauce, fish sauce, (rice) wine, sesame oil.
8. Gather up the green onion, the ginger, and the garlic.
9. Put your liquids and your roots in a processor and pulse away.
10. Mix the flavor explosion that is in your processor into your pork.
11. I put plastic wrap tight to the pork and tuck it in the fridge while I do the next bit. This also gives it a chance for the flavors to fall in love and marry.
12. Remove stems and gills from your mushrooms, then slice 1/2 inch thick. (You can toss these in the stock now if you like, but check out what I did below)
13. Put those in a pan and sauteé for a bit until nice and browned. (The more brown the meatier in flavor)
14. Remove the pork bones and chicken parts using a slotted spoon. (I used a wire basket frying spoon).
15. Add sesame oil, ginger, soy sauce, bullion, and white pepper. Also add those mushrooms. Give it a slight stir. Turn to low while you do the rest.
16. Now it's time to fold the pants off some wontons.
17. Place NO MORE THAN 1 tsp filing in each wrapper
18. Use your fingertip to lightly dampen am four sides of the wrapper and fold up from one corner tip to the top corner tip.
19. Press the air out around the porky goodness and seal it all in.
20. Use your thumb to push in a little dent in the butt of the wonton.
21. Fold the little legs up one at a time, criss-cross style.
22. Bring up the second leg and cross it over the first
23. Clean (well) and cut your bok choy (as you see fit), add to the stock. Increase heat to a simmer again. ~ sorry no picture
24. Place your beautiful bundles of joy wontons in the stock just until they start to float and pucker around the meat. 1-2 minutes (not much filling so no worries) ~Again sorry no pic
25. I still had about half of the filling mix left and no more wonton wrappers, so away it went in a pan and sautéed it was. Then tossed in along with the loveliness that was simmering.
26. Top with green onion if you like and serve in a large bowl because you will want to eat a ton!

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