Ever since I was a young girl I absolutely adored Pork Wonton soup.  My first experience with this glorious soup, was when my family would go out to dinner to our favorite Chinese Restaurant in Rahway, NJ called, The Canton House.  It wasn’t a fancy place, but it was a cozy place to dine as a family, for the food was always so good, and the service impeccable. The wonton soup at The Canton House was so delicious.  I always had a bowl of it, along with Shrimp with Lobster sauce,  whenever we dined there.  I just loved the taste of that sauce because of the lobster sauce, which has no lobster in it at all coincidentally, but it wasn’t until years later, that I learned about the complexity of flavors that went in to making that dish, as authentic lobster sauce contains fermented black beans, as well as what goes into making other Asian dishes taste so amazing.  Sadly in my teens The Canton House went out of business, and I never had Pork Wonton soup or Shrimp with Lobster sauce that I adored quite the same way.  These days my Chinese takeout is usually either egg drop soup, and steamed veggie dumplings, or shrimp with veggies no sauce.  But when I want to indulge, homemade wonton soup is Chinese comfort food for me!

It has been many years since the Canton House closed it’s doors, but I think I have perfected a wonton soup that is close to what I use to have as a young girl.  Each time I make this soup I can’t help but look back fondly at those dinners our family cherished and celebrated.  Now I look forward to moments like these with my children.  These Asian Sticky Wings are a take on Asian wings that my crew adores at our family restaurant!  It is my hope that one day they recall the food and family time fondly, the way I still do, to this day.

I hope you give this a try and let me know what you think.

Sinfully,

Susan xoxo

Better Than Takeout Pork Wonton Soup

• Servings: 4
• Time: 1 hr.
• Difficulty: easy
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A Chinese Takeout Classic, that's, easy, fun, and oh so satisfying!

 

 

 

 

 

 

Credit: CrazySexySavor.com/Susan Mangieri-Maurath

Ingredients

• 1 pkg, of wonton wrappers (half a pack)
• 1/2 pound of ground pork
• 1 container of Chicken broth
• 1/2 cup of beef broth
• 1 head of bok choy chopped white hard parts discarded (bok choy is a Chinese cabbage, you can substitute spinach if you prefer)
• 6 thinly sliced shiitake mushrooms (optional)
•  1 clove of garlic minced
• three or four scallions, greens and whites chopped and separated
• 1 tsp. of Siracha
• 1 1/2 tsps. of fish sauce
• 1 tbsp. of chopped fresh cilantro
• 1 tbsp. of soy sauce
• 1 tbsp. of white wine or dry sherry
• 1 tsp. of sesame oil
• 1 one inch piece of fresh ginger minced finely
• bowl of water for dipping fingers to seal wonton wrappers
• Kosher salt and cracked pepper to taste

Directions

1. In a large bowl combine the pork, garlic, Siracha, ginger, wine, scallion whites only, oil, soy and fish sauce, season with Kosher salt and pepper. Mix well.  Refrigerate for about a half hour to meld flavors, and let pork rest.
2. On a large cutting board or similar surface, arrange wonton wrappers, filling, and beaten egg white.  Begin with a wrapper and spoon in filling, about a teaspoonful, taking finger dip in water and rub around inside of wonton wrapper.
3. Take two corners to for a triangle, making sure filling is sealed well.  From the triangle formed take the two points, again dip your finger in the water and seal the points to make a tortellini shape or Pope’s hat shape.  Continue same process using up wonton wrappers as needed.  You can also make steamed dumplings for another meal with the extras, as I used 1/2 of the wrappers for the soup.  I just use a round biscuit cutter to cut out the round shape for a dumpling and fill, pinching in to form a crease in intervals.
4. In a large Dutch oven, warm broth to a boil, add in wontons, mushrooms, and bok choy.  Continue to simmer about 10 minutes for pork to cook through and wontons to begin to firm up.  Sprinkle in scallion greens and serve immediately.  Devour!

Asian Sticky Wing

• Servings: 4-5
• Time: 25 min.
• Difficulty: easy
• Print

A simplified version of a Chinese Takeout Classic, that's quick, easy, and oh so satisfying!

 

 

 

 

 

 

  ** You want a nice char on these wings as they hold the sauce better and retain a nice smokey flavor that is perfect for this dish.  Broiling allows the chicken to char nice and still remain moist and flavorful.

Credit: CrazySexySavor.com

Ingredients

• 2 1/4 tbsp. of Honey
• 1 lb. of chicken wings separated
• 1 1/2 tbsp. of Soy Sauce
• 2 cloves of garlic minced
• 1 1/2 inch piece of fresh minced ginger
• 1/2 tsp. of chili sauce (I use Sambal Olek) found in the Asian market near my home, you can find it in most grocery stores in the International section.
• 3/4 tbsp. of rice wine or apple cider vinegar
• 2 tsp. of Chinese Five spice
• 2 tbsp. of brown sugar
• 1 squeeze of Siracha
• chopped cilantro
• 2 green onion tops finely sliced
• Kosher Salt and cracked pepper to taste
• 1 tsp. of Hot Sirahca Sea Salt (optional)

1. Set broiler to high.  Line a broiler pan with foil, spray with cooking spray. Set aside.
2. Dry wings with a paper towel.  In a small bowl make a dry rub combining, salt, pepper and Chinese Five spice, and brown sugar.
3. In a large bowl combine honey, soy sauce, ginger, garlic, chili sauce, siracha, and vinegar.  Whisk to combine and set aside.
4. Broil for 15 minutes on one side, turn and broil for another 5 min.  Remove immediately from oven.  Immediately toss in the sauce.  Transfer to serving platter, sprinkle with cilantro and sliced green onion tops.  Serve immediately and devor!