wonton soup

It took hours of folding little tiny wontons but I did it. Halving the recipe I concocted would have been a good start as I barely used even 1/3 of it while finishing up the whole package of wonton wrappers. Here's how it went down.

Combine:
1 lb ground pork
8-10 medium peeled & deveined shrimp, minced
1 tbsp finely chopped green onion
1 tbsp sesame oil
2 tbsp soy sauce
1/4 cup plain bread crumbs
1/4 tsp ground ginger
1 egg

A few recipes I saw also called for rice wine or rice wine vinegar, which I didn't have, and might have been a nice touch. Next time I'll also add a little more green onion, possibly use ground turkey or chicken (since I prefer those over pork), and maybe experiment with some other chopped veggies in the meat mixture (mushrooms, carrots etc).

Now the fun begins: make wontons.

Using one package of wonton wrappers (found in the refrigerated section, usually near the produce or bagged salad mixes, near the tofu). If you're like me, and really only have a Walmart to grocery shop at, I'd consider putting these on your list for the next time you're near any other grocery store because you'll have much better luck finding the wrappers.

Okay. So I have my wrappers and my huge bowl of pork wonton filling, and I went straight to YouTube  to find a tutorial on how to fold these things. This is the video I used: How To Fold a Wonton.

Mine look like this...

Step 1: Fill

Step 2: Fold

Step 3: Pinch

And...Wontons!

I made lots of extra, these babies are getting ready to be frozen and then packaged so we always have wontons on hand, yum!

Tonight's recipe? Fettuccini Alfredo