And BK, next time you're doing a recipe day, could you give me a little warning ahead of time? I felt like I was having to scramble a bit with yesterday's posts.
Let's try for one more, just to keep people salivating:
Won Ton Soup (or at least one version) serving six.
In a food processor, pulse 6 water chestnuts, 1/4 lb lean pork (minced), 1/2 t salt, 1/2 t pepper, 2 t cornstarch, and 1 t Asian sesame oil until well blended. This should be enough to fill 24 won tons.
Lay out 24 won ton skins. Spoon about 1/2 t filling in the center of each won ton. Brush the edges lightly with 1 egg, beaten with 1 T water, and fold the corners over to make a triangle, enclosing the filling. Press the edges well to seal. Dab a little egg wash on one corner and stick it to the opposite corner, making a "little hat". (Think of it as an Asian tortellini!) Place the won tons on a floured cookie sheet and cover with a clean towel.
MEANWHILE, take 3 cups chicken stock, flavored with a slice of fresh ginger, a chopped scallion, and 2 t soy sauce, and bring to a simmer.
In a separate pot, bring 10 c water to a boil. Add won tons, cook until they rise to the surface, about 2 to 3 minutes. Using a slotted spoon, transfer the cooked won tons to the simmering soup.
Spoon 4 won tons to each of 6 soup bowls, and ladle the hot broth over the won tons. Garnish with a drizzle of Asian sesame oil and some minced scallions, and serve.
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By the way, we ended up not having the brisket. We agreed it would take too long to braise, and have put it off for a day. (But it will happen, with potato pancakes and applesauce! And we aren't Jewish, or joggers!) Instead, we ended up at the Rehoboth Diner and had wonderful diner food, along with dish from our waitress, who is named Rose. Another flower! What is it with waitresses names in this town?
