Here's a quick fix for the weather at hand.  The wontons can be made ahead and frozen until you need them.  I cook the wontons in a basic defatted chicken stock with some green onion on top.  Of course, you could also add a few extra items (hard boiled egg or veggies) for flavor and variety.  Just plain is good too!

Wonton Soup for Winter

  • ½ lb. ground pork (not lean)
  • 1 large egg yolk
  • 2 scallions, finely chopped
  • 1 (1 ½-inch) piece peeled fresh ginger, finely chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar (not sesasoned)
  • ½ teaspoon Asian sesame oil
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • About 30 wonton wrappers, thawed if frozen
  • Chicken stock 

Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in one direction with your hand until just combined (do not overwork, or filling will be tough). Fill all wrappers by placing a rounded teaspoon of filling in the center of the square.  Brush water around edges and then fold corner to form a triangle and enclose the filling.  Press edges firmly to seal.

Bring the stock to a simmer, add the wontons and cook about 3 minutes until filling is just cooked.

Recipe courtesy of Gourmet 

"Wontons in waiting."

Won tons in waiting.

"A nice winter warmer!"

Won ton soup - a nice winter warmer!

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