This isn't the average, humdrum wonton soup. This soup, made with a rich broth, is also full of well-seasoned homemade wontons.
Makes 6 cups of soup
- Ingredients -
1 lb venison, cubed (you could use just about any meat in this recipe)
3 cloves garlic
ginger root, peeled
1 teaspoon cracked black pepper
1 teaspoon cumin seeds
1/2 teaspoon crushed red pepper
4 cups beef broth
2 cups white wine
1 tablespoon fish sauce
2 tablespoons soy sauce
20 wonton wrappers
1 tablespoon wok oil
2 sprigs green onions, chopped
1 small bunch mustard greens
- Tools -
Weston Manual Kitchen Kit
Weston Meat Grinder
Weston Vacuum Sealer +
one quart vacuum sealer bag
Roma Ravioli Maker (the smallest diameter)
Use a
Weston Manual Kitchen Kit with the grating plate attached to grate your ginger root until you have a teaspoon.
Remove the plate and insert the chopping attachment, then use the kit to chop the garlic and cumin seeds.
Next, use your
Meat Grinder to grind together the venison and all of the seasonings through a medium plate.
Marinate the ground meat in the seasonings overnight by vacuum sealing it with a
Weston Vacuum Sealer and placing in the refrigerator overnight.
Bring the broth, wine, fish sauce, and soy sauce to a boil in a large pot, then reduce to a simmer. While the broth simmers, cut the wrappers with the bottom of your
Ravioli Maker.
Heat a large skillet over medium heat. Pour in a tablespoon of wok oil, then place the ground venison and half of the green onions into the skillet. Once meat is completely cooked throughout - about five minutes - remove from heat.
Place a wonton wrapper onto the Ravioli Maker, scoop about half of a teaspoon of venison onto the middle of the wrapper, rim the outside edges of the wrapper with a little water, then press together the Ravioli Maker - sealing the wonton.
Once you have made all of your wontons, bring the broth back to a boil and drop the wontons into it. Rip the mustard greens up a bit with your hands, then drop them into the pot. Allow to boil about 10 minutes or until the wontons are soft, but not mushy.
Sprinkle in the remaining green onions and serve immediately, hot.
