Introduction: Homerun Wonton Soup
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About: Let the fun begin. I am Tofugami. Please check out my other sites to more fun DIYs on Facebook, YouTube, Instagram, and tofugami.com
All winter long I've been sly and dodging the colds and the flus. But this time around, thanks to my hubby, I've got the flu bad and it's time to beat it in it's own game with something hot and of course tasty. So we're going to battle it out baseball style with my wonton soup.
Step 1: Ingredients Aka My Players
I'm gathering all my best players in this game. The flu has nothing on me.
Ingredients:
1 package of wonton wrap
1 lb of ground beef
1 egg
1 carrot peeled and sliced into smaller pieces
1 celery stick sliced into smaller pieces
1 green onion (chives) chopped
2 cloves of garlic minced
2 tsp Italian seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
2 tsp of salt
1/2 tsp pepper
4 tbs soy sauce
2 tsp fish sauce
4 tbs hoisin sauce
12 cups of water
1. In a medium bowl mix ground beef, onion powder, garlic powder, 1 tsp of Italian seasoning, 1 tsp salt, 1/4 tsp pepper, 1 tsp fish sauce, and 1 tbs of hoisin sauce.
2. Crack egg into a small bowl. Mix well the yolk and the egg white.
Step 2: Wrapping the Wonton: Game On!
Let's get ready to play ball.
1. Pull out a square wonton wrap and place it with one of the corners facing you like the baseball diamond. Pitch a tsp of the seasoned ground beef to the area between homeplate and the pitcher's mound. I just eyeball it and it's app the ball size of a round quarter.
2. I dip my finger into the egg mix and run it fast from first, second, and to third base.
3. Grab home base and fold it over to match it with second base so that the wrap becomes a triangle. Flatten down the wrap around the meat ball to ensure a tight fit and squish out any air bubbles.
4. Dip my finger into the egg wash again and lightly run it on the right side of the lower triangle to first base. Kiss first base and third base together tightly. Make sure that there is no gap between those 2 bases and along that line to the meatball. The wonton should have a pointed tip on the top, a round middle, and a triangular tail.
5. Repeat this process with all the wraps until about 15 wraps left. Total number of wontons should be about 40.
1. Pull out a square wonton wrap and place it with one of the corners facing you like the baseball diamond. Pitch a tsp of the seasoned ground beef to the area between homeplate and the pitcher's mound. I just eyeball it and it's app the ball size of a round quarter.
2. I dip my finger into the egg mix and run it fast from first, second, and to third base.
3. Grab home base and fold it over to match it with second base so that the wrap becomes a triangle. Flatten down the wrap around the meat ball to ensure a tight fit and squish out any air bubbles.
4. Dip my finger into the egg wash again and lightly run it on the right side of the lower triangle to first base. Kiss first base and third base together tightly. Make sure that there is no gap between those 2 bases and along that line to the meatball. The wonton should have a pointed tip on the top, a round middle, and a triangular tail.
5. Repeat this process with all the wraps until about 15 wraps left. Total number of wontons should be about 40.
Step 3: Cooking the Wonton: Is It a Homerun?
So far so good, lots of wontons to show that flu I can play well. Let's see how the last couple of innings play out against that nasty cold.
1. In a large pot add 12 cups of water and turn on high to boil. Add minced garlic, carrots, and celery into the pot.
2. By the time the last 15 wontons are finished, the water in the pot should be boiling.
3. When the water is boiling, add the wontons into the pot. (If you like a lot of wontons you can use all the wontons in the soup. If you prefer more a liquid soup, then add only half, into the pot. You can freeze the rest and save yourself time when you make wonton soup again.) Add 1 tbs fish sauce, 3 tbs hoisin, 3 tbs soy sauce,1 tsp salt, 1/4 pepper, and 1 tsp Italian seasoning into the pot and stir. Cook at medium high heat for 10 minutes. The ladle is my bat so I stir occasionally while I the crowd cheering for some good soup.
4. You can almost the greenness of the glory, add the green onions and cook for 2 more minutes. Grab a bowl quick because this soup is a homerun and at the end of the day, I'm feeling much better eating good and beating the flu in that old ball game.
1. In a large pot add 12 cups of water and turn on high to boil. Add minced garlic, carrots, and celery into the pot.
2. By the time the last 15 wontons are finished, the water in the pot should be boiling.
3. When the water is boiling, add the wontons into the pot. (If you like a lot of wontons you can use all the wontons in the soup. If you prefer more a liquid soup, then add only half, into the pot. You can freeze the rest and save yourself time when you make wonton soup again.) Add 1 tbs fish sauce, 3 tbs hoisin, 3 tbs soy sauce,1 tsp salt, 1/4 pepper, and 1 tsp Italian seasoning into the pot and stir. Cook at medium high heat for 10 minutes. The ladle is my bat so I stir occasionally while I the crowd cheering for some good soup.
4. You can almost the greenness of the glory, add the green onions and cook for 2 more minutes. Grab a bowl quick because this soup is a homerun and at the end of the day, I'm feeling much better eating good and beating the flu in that old ball game.