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Tuesday, March 30, 2010

Our vegetarian WonTon soup.

Since you LOVED wonton soup, we often went out for vegie chinese. Wontons are hard to make. I found a recipe and we tried it and they were soooooooo good it became our signature Nomi/Ima dish. We got pretty good at it, didn't we, Nomi? Mostly we do this for Rosh Hashanah, but they're good anytime, of course!

It's a wonderful dish for family members to create together, since it involves a lot of sitting and "potchkeing". Potchke is Yiddish for a slow, time-consuming handmade process. Another name for this dish: Big Potchke WonTon Soup. Kids enjoy this, but so do adults.
I started with a basic recipe which I've modified so many times I no longer know where it came from. The main caveat is: *if you dump all the wontons in at once, they adhere into a giant glob.

WonTon Ingredients:
1 package wonton wrappers, about 60. (Nasoya wrappers are pictured above)
1 onion or 2 to 3 scallions, chopped fine
~ 1 t. minced garlic
~ 3 T oil
12 oz vegetarian "ground beef" like Morning Star Crumblers or Smart Ground (pictured)
3 T. soy sauce
1/4 c. bread crumbs
1 egg
In large frypan, saute garlic and onion in oil until soft. Turn off flame and add the other ingredients, until they are smoothly blended. (Some of the soy products are looser than others.)

Assembling the WonTons: this is the hard part.
1. It's best to work on a large cookie tin or jelly roll pan. Put out a dish of water.
2. Dip each wonton wrapper quickly and gingerly in the water and lay them out on the tin. The water makes the wonton dough stick, si too much water will make a mess.









3. Add a spoonful of the filling and carefully fold each wonton into triangles, pinching edges closed. This is the conventional style, also known by Jewish cooks as "kreplach".


A fun an artful alternative is to make little pockets, which we saw at a great vegetarian Chinese restaurant here in Phillie, called Singapore.
To do that, start with a square, put a small spoonful of filling in the center, and carefully pinch the corners together.






Then take the sides and twist them together until they create a pouch.
Set the wontons aside as you create them. If you decide to freeze half, carefully set a tray of them in the freezer for about 20 minutes. Then take them out an freeze them in a bag. Believe me, if you put the wontons in a bag without freezing the dough first, they all stick together. (Sad experience speaking here.)

Now you're ready for the soup. The broth is much easier!

Soup Ingredients
: [you don't need to make the soup until the wontons are finished.]
1 bag of Oriental Mix vegetables (pictured above) or a mix of:
julienned carrots
edamame
baby corn
water chestnuts, or any mix that appeals to you.
~ 3 T. soy sauce, to taste
~ 3 T. powdered vegetable broth (like Telma, from Israel)
2 to 3 quarts water

In a 3 or 4 quart pot, add all the ingredients and bring to a boil. Drop the wontons in, *one at a time!!!, and cook 5 minutes or so until they puff up and rise to the top.
We usually cook about half and freeze the other half (as per instructions above) so there's a bonus treat to look forward to.

These are a wonderful first course for a festive holiday meal, or by themselves for a Sunday supper.

Coconut Macaroons - Easy, Delicious (and Almond Macs, too)


Coconut Macaroon
s have only 3 ingredients and are much tastier than the store bought ones.
Heat oven to 325. This makes about 30.
They are perfect for seder, and to enjoy all week. You'd enjoy them even if it wasn't Passover.

3 egg whites (you can save the egg yolks if you also like to make almond macaroons - that recipe follows this one)
3 c. coconut (= about 12oz.)
2/3 c. sugar

Spray 2 cookie sheets. Beat egg whites in a large bowl until they are in stiff peaks. Gradually beat in the sugar. Fold in the coconut, using the mixer and then switching to spoon at the end.
Spray your hands with some oil and shape the cookies by taking a spoonful, compacting them against the spoon, and shaping them on the tin. (I always thought it would be fun to make pyramids, but never have figured out how.) This is a messy task.
You can place the macaroons close to each other, since they don't spread much. YAt the end, wet your hands and sweep up the little bits so they adhere to the cookies.

Bake for about 15 minutes. I find they don't brown, so easiest is to broil them for 3-5 minutes at the end WATCHING CAREFULLY to get a nice toasted coconut look.

 
Almond macaroons: Also 3 Ingredients!
Heat oven to 350

4 egg yolks
1 c. sugar
2 c. ground almonds - about 6-7 ounces. Now almond flour is readily available.

Spray cookie tins.
Beat egg yolks until pale yellow, about 2-3 minutes. Add sugar and mix until smooth. Add ground almonds, by hand, as the batter will be very stiff.
Spray hands and shape batter, dropping by the teaspoon full, making small balls. These spread and flatten when they bake.
Bake about 10 minutes until golden brown. Do not overbake or they will get very dry.
(The almond ones are easier than the coconut. If you have time it's fun to make both.)