Thursday, January 12, 2012


Wonton wrappers
Sausage (the ground kind) I prefer the seasoned type that's hot. The sage seasoned sausage is also good in this. It usually takes about 1/2 pound of sausage.
One egg yolk beaten.

One chicken
One head Napa cabbage
2 tablespoons soy sauce
Salt and pepper to taste
garnish with 3 green onions, chopped thinly (optional)

While doing this, keep your stack of wonton wrappers covered with a damp cloth so they won't dry out while you're working.
Place 1/2 teaspoon of sausage on a wrapper. spread a thin layer of egg yolk around the flat part of wrapper, fold into a triangle. Starting at the sausage lump, press wrapper together with your fingers to remove all the air and seal well. Set aside. If you make these earlier in the day, refrigerate immediately after making.

Repeat this. I don't know how many YOU want. This recipe will make a large pot of soup but is easy for you to adjust depending on how many you're cooking for.  If you're cooking for two, take half of the stock and freeze it to use later.

The stuffed wontons can be put on a cookie sheet and frozen. When frozen, place wontons in a zip lock bag and save for later use.


Place chicken in a large soup pot and cover with water. Bring to a boil, then lower heat, cover and simmer for one hour. Then remove chicken, let cool until easy to handle. Remove all chicken from the bones and put back in the pot. Add soy sauce. Salt and pepper to taste at this time.

Starting at the open end of cabbage, slice the whole head into thin strips. Put cabbage into boiling  soup and cook until done but still crispy. Will only take 4 - 5 minutes. Put wontons into soup, one at a time and boil for another 5 minutes. (Don't put so many wontons in that they are all crowded together.) Check a wonton to make sure the sausage is done inside. Turn off heat.

Add green onions, stir. Dish up soup and enjoy!
Will serve 4-6 as a main dish.

Another option is to deep fry the stuffed wontons until golden brown, drain and set aside. Then cook your soup and add the fried wontons right before serving. Either way is delicious. Sometimes I use this method and sometimes the first one.

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