Half a kilo of ground pork and chopped vegetables were mixed with spices and seasonings for the wonton filling. After wrapping, the wontons were dropped into boiling bone broth and cooked just until done. Broth and dumplings were ladled into bowls with steaming hot noodles then we sat down to a meal of wonton noodle soup. Deliciously filling and warming!
After sundown yesterday, Alex remarked that it was cold. It was. And it will get colder as Christmas draws near. Not snowy cold, of course. We don’t get snow in the tropics. Well, unless you count Jon Snow.
We’ve been having a Game of Thrones marathon for weeks. As I write this, in the next room, Missandei is asking Jon why his name is Snow but his father’s name was Ned Stark. Speedy, I think, is on round four of the never-ending marathon.
And we’re all just savoring the weather. Cool enough to do chores around the house without feeling like fainting in the heat or humidity, or both.
I’ve started clearing the living room and dining room to make space for whatever Christmas things the girls may feel like putting up. Speedy has begun installing new wallpaper which, hopefully, will make the house brighter so we can have better lighting for food photos and videos.
We’re getting more ambitious with our cooking too. No more quickies that allow us to be in and out of the kitchen in minutes. It is more than okay to make pots of bone broth without turning the entire house into an oven. It is definitely my favorite time of the year — the season for steaming hot soups and chunky stews.
I don’t recall exactly why I decided that we were going to have wonton noodle soup yesterday. My original plan was a thick squash soup. I was going to drizzle sour cream on top and make it look like a spider’s web. You know, Halloween style. But the Asian in me won. I was craving comfort food and wonton noodle soup with bone broth was going to satisfy that craving.
In terms of producing new content for the blog, well, there is a recipe for wonton soup in the archive but none for wonton noodle soup. There’s also a dumpling recipe, a step-by-step illustration of how to wrap and fold wontons and a very detailed guide on making bone broth. All I’d need was take some kickass photos, refer to the relevant posts in the archive and, presto! Should be an easy day.
As it turned out, it was even easier. After I put the browned pork bones in the pot to make broth, Alex was hanging around in the kitchen with that bored look on her face. She baked savory muffins the other night, delivered them to her customer early yesterday morning and “I’m bored; I want to cook something!” was written all over her face.
So, I asked. “Do you want to do the wontons?”
“Is that okay?” she wondered.
“Sure,” I said. “I’ll just assemble the wonton noodle soup and take photos.” All that was left for me to do was point her to the wonton wrapping tutorial in the archive. Isn’t life grand? Like having my cake and eat it too.
Wonton Noodle Soup With Bone Broth
There are enough wontons here to feed more than a dozen people. Use the appropriate amount of noodles and broth to feed everyone. The amounts given below are for three people.
Make the dumpling filling (the link leads to the recipe).
Separate the wonton wrappers and make the wontons (the link leads to the full instructions).
While making the wontons, start heating the bone broth. You need it to be boiling gently by the time you're done wrapping and folding. Set the heat to low so that it reaches the desired temperature at about the same time that the dumplings are done.
With the bone broth boiling gently, drop the wontons into the pot. Do this in batches so that the temperature of the broth does not drop too much. A dozen or so wontons at a time. Twenty, if your pot is large and you have plenty of broth. The idea is to NOT overcrowd the pot so that the wontons cook without touching one another. You really don't want them to stick to each other. Stir gently once in a while.
Cook for about five to seven minutes depending on the size of the wontons. Do not allow them to cook for too long to prevent the wrappers from breaking.
Meanwhile, divide the noodles into individual bowls.
Scoop out the wontons and drop into the bowl of noodles.
Ladle hot broth over the noodles and wontons. Garnish with your preferred greens and enjoy your wonton noodle soup.
If you can't consume all 50 wontons (we definitely couldn't), don't cook them all at once.
Place the uncooked wontons in a tray lined with non-stick paper or silicone mat, sprinkle with cornstarch and freeze.
When the wontons are frozen, remove them from the tray and transfer to a resealable bag.
That's the trick so they won't stick to one another. When you want to cook a few wontons, you can easily pick out the number you need from the bag and return the rest back into the freezer.
Frozen wontons will keep for about two weeks.