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Spicy Wonton Soup

Spicy Wonton Soup

Spicy Wonton Soup
Serves 6 to 8

Wonton Filling:

  • 1/2 package wonton wrappers, Square*
  • 1 pound ground pork
  • 1 tablespoon soy sauce
  • Splash of xiao xing wine
  • 1 tablespoon of Oyster Sauce
  • 1 tablespoon grated ginger
  • 1 teaspoon grated garlic
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon of red chilli flakes
  • 1 tablespoon of cornstarch

In a medium-sized bowl, mix together the pork, soy sauce, xiao xing wine, oyster sauce, ginger, garlic, sesame oil, salt, and pepper, red chilli flakes, cornstarch. I let this mixture marinate sometimes up to 2-3 days, if you don’t have the time or patience for that then an hour in the fridge covered is fine. This will give you enough time to prepare the broth.

Spoon a heaping teaspoon of the filling into the center of a wonton wrapper. Lightly brush the sides of the wrapper with water. Pinch the bottom to the top of the wrapper together, Squeeze the sides up until the wrapper forms a triangle, tucking in the sides bend them toward the top, give the three tips a gentle squeeze. Repeat with the rest of the wrappers. When you’ve made all the wonton’s bring the Broth back up to a higher temperature (not quite a boil). Start dropping the wonton’s into the broth. At first they will sink to the bottom, when all the wonton’s are in the pot take a slotted spoon and gently stir the pot to make sure the wonton’s do not stick to the bottom. The Wonton’s are ready once they float to the top and stay.

You will most likely have more filling or Wonton’s leftover. These can easily be frozen and used whenever you need. Make sure to put the remaining wonton’s onto a baking sheet and put in the freezer for 30 minutes, that should be enough time to pre-freeze them. Then you can put them into a freezer bag to store. Do Not Freeze them without Pre-Freezing first. The moisture in the fresh wonton’s will cause them to stick together and merge, you could end up with one big mass of a wonton and you don’t want that.

Wonton Broth:

  • 3-4 quarts of water
  • 2 tablespoons of light soy sauce
  • 1/2 tablespoon of sesame oil
  • 1 tablespoon of grated ginger (frozen is best for grating)

If you want to make a Chinese Chicken Stock from scratch go right ahead, this is a recipe I’ve used to do that when I have the inclination. Normally I just use chicken stock cubes dissolved into boiling water.

Take a standard 5 quart pot and fill it up 3/4 of the way and bring to a boil. Drop in one Chicken Stock Cube and let it incorporate. Bring it down to a simmer. Add a the soy sauce, sesame oil and grated ginger. Let it simmer while your filling is marinating in the fridge.

To Serve:

Ladle the wonton’s and broth into bowls, top with a diced green onion. Add a squeeze of Siracha Sauce for spiciness or add a little Oyster Sauce for a sweeter soup.


Enjoy! Please feel free to leave your comments.

Mighty Mexican Meatball Soup

Mighty Mexican Meatball Soup

About 8 years ago I was left alone for the afternoon. I decided I wanted to make an albóndigas soup. I went through numerous recipes online and found this fantastic recipe on Epicurious. I didn’t have all the ingredients so I did the best I could with what I had on hand. It turned out fantastic, meatballs are one of my favourite all-time foods to make. The thing that threw me in the recipe was the call for Salsa to be used, then I thought about it and man I don’t want to make salsa from scratch. It is a definite time saver.

Now over the years I changed the recipe to suit my tastes. I’ve made it with ground chicken instead of beef or pork. I’ve settled on the a beef/pork mixture, I’ve also decided to puree the broth instead of the more rustic look. Also I don’t add the rice to the broth to cook, I make it separately and ladle the soup over the rice in a bowl, i found that the rice gets over cooked and makes leftovers disgusting. My biggest change is the addition of a topping that I use in my Spanish Omelette recipe. It really hit’s it out of the park.

So much like the original recipe that inspired me, this has become a Christmas Tradition in my house, I make it every year for Christmas Eve usually. As with most soups I think it always tastes better the next day. So make it ahead of time if you can.

Please enjoy, share the recipe with your friends.


  • 2 tablespoons olive oil
  • 3 cups chopped sweet onions
  • 4-6 garlic cloves, minced
  • 2 small bay leaves
  • 5-6 cups of beef broth
  • 1 28-ounce can diced tomatoes in juice
  • 1/2 cup salsa (I prefer pace thick and chunky)
  • 1/2 cup chopped fresh cilantro
  • 1 pound lean ground beef
  • 1 pound ground pork
  • 1 cup of panko bread crumbs (any bread crumbs works)
  • 1/2 cup whole milk
  • 1 large egg
  • 1/2 cup of parsley
  • 1/2 cup of parmesan cheese
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • pinch of crushed red pepper flakes
  • 1/2 cup long-grain white rice


  • 2 shallots, peeled and very finely sliced
  • juice of 1 lemon
  • extra virgin olive oil
  • 1 bunch fresh Italian flat-leaf parsley

Take a small mixing bowl add the Shallot’s, Parsley, Lemon Juice, Sea Salt, Pepper and about a tablespoon of Olive Oil and set aside.


Cook some long grain rice in a rice cooker. If you don’t know how to do that then you should just leave now. Tip: Under cook a bit as the rice will soak up the broth.

Heat oil in heavy large pot over medium-high heat. Add the onion onions, 3 garlic cloves and bay leaves; cook until translucent. Add the canned diced tomatoes, broth, salsa. Stir to combine and then add the chopped cilantro. Cook on med-high until the broth reduces 1/4-1/2. Turn the heat down and let simmer. Once the broth has cooled down a bit take a handheld blender and puree it down until the onions, salsa and cilantro reach a nice consistency (you can remove the bay leaves before you puree, it has served its purpose).

Meanwhile in a large mixing bowl, combine ground beef, ground pork, breadcrumbs, whole milk, egg, salt, pepper, crushed red chili flakes, cumin, 3 garlic cloves, parmesan and the parsley. Form meatballs into pingpong/golf ball sizes. Bring your broth temperature up to Medium High and drop the meatballs in. Once the Meatballs float to the surface they are pretty much done, reduce to a simmer, personally I let the soup simmer for another hour or two but you can serve at anytime.


To serve this wonderful soup, depending on the size of the bowl add some rice to the bottom of the bowl. Scoop out 3-4 meatballs (5 if you are me) and place in the bowl. Ladle the broth over top, Put a dollop of sour cream in the middle, take a spoonful of the Shallot/Parsley topping and add it over the sour cream, add some Hot Sauce for an extra little kick.


Please share this recipe if this sound remotely appetizing.

Chinese Style Chicken Stock

Chinese Style Chicken Stock

Chinese Style Chicken Stock

Whole Chicken or if you collect your trimmings and freeze use that
water as needed
6-8 scallions, trimmed and rinsed, white and light green parts only
2 medium carrots, peeled and cut into thirds
3″ chunk fresh ginger (thumb size), peeled and cut into three parts
1 bulb of garlic
1/4 cup light or light soy sauce
1/4 cup xaio xing wine


Rinse chicken in cold water, and put into pot large. Add cold water to cover. Set on stove, turn heat to high and bring to a simmer, then a boil. Boil for 15 minutes, allowing scum and impurities to gather as a dirty foam on the top of the water.

This part sucks

Remove from the heat and with large tongs, pull out the chicken and put them into a strainer. Pour out all water and discard. Rinse the meat to remove the remaining scum from their surface. Clean your pot.

Return chicken to pot along with scallions, carrots, ginger and garlic. Add cold water to cover and put on stove. Turn heat to medium and bring to a simmer for 15mins and then lower temperature to barely a simmer.

Allow to cook for at least 4-6 hours. While it is cooking skim any foamy scum that collects at the top in any. You only need to do this a 2-3 times at most.

When it is finished cooking, remove the chicken and vegetables with tongs. Use a large strainer and put a cheesecloth (fold into a few layers) and put this over another pot and strain the stock in it. Scrub out the pot, and return the stock to it. Skim off anything floating and then cover the pot and stick it in the fridge overnight.

The next day or evening, skim the fat off the top of the pot,leave a little. Add the soy sauce and wine, and put the pot back on the stove, turn the heat to medium low and bring to a simmer If you want.

Use with for a wide variety of soups. Freeze’s well two, I would not recommend keeping in the fridge for longer than 2 weeks.